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+ servings
5 from 1 vote
mushroom pot pie
Savory Mushroom Pot Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
A Savory Mushroom Pot Pie stuffed with sautéed mushrooms, potatoes, carrots, celery and gravy, and topped with a homemade cornbread crust.
Course: Main
Cuisine: American
Servings: 8 servings
Author: Chuck Underwood
Ingredients
  • 3 cloves garlic minced
  • 1 cup onion or leek diced
  • 8 oz mushrooms white button
  • 8 oz mushrooms baby bella
  • 1/4 cup soy sauce low sodium
  • 4 stalks celery chopped
  • 4 small carrots chopped
  • 1 Yukon potato diced into cubes
  • 1/2 tsp thyme
  • 1/4 tsp sage
  • 1/4 tsp ground pepper
  • 1 tsp vegan worchestershire sauce
  • 1 Tbls tomato paste
  • 1/3 cup flour
  • 1 1/4 cups vegetable broth low sodium
Instructions
  1. Saute garlic and onion in a splash of veggie broth
  2. Add mushrooms and soy sauce and simmer until bubbly
  3. Add in vegetables and spices and stir to combine
  4. Add Worcestershire and tomato paste and stir to combine
  5. Allow to simmer, stirring occasionally, until veggies have softened
  6. Sprinkle on flour and stir until the stew is thick and gummy
  7. Add veggie broth and stir to combine, the stew will thicken immediately
  8. Prepare batter for Vegan Country Cornbread
  9. Add stew to 15" x 10" baking dish and pour cornbread batter over the top
  10. Bake in 350 degree oven for 30 minutes