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Mini Mushroom and Gruyère Pot Pies with Thyme

Heavenly Mini Mushroom and Gruyère Pot Pies with Thyme

These Mini Mushroom and Gruyère Pot Pies with Thyme combine savory filling in flaky pastry, a perfect comfort food for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 sheet Puff Pastry can substitute with phyllo dough
For the Filling
  • 1 cup Gruyère Cheese can be replaced with Swiss or cheddar
  • 2 tablespoons Unsalted Butter for sautéing
  • 4 cups Mixed Mushrooms (cremini, shiitake, button) can replace with any variety you enjoy
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 2 tablespoons Fresh Thyme Leaves substitute with dried thyme—use 1/3 the amount
  • 2 tablespoons All-Purpose Flour can use cornstarch as gluten-free alternative
  • 1 cup Vegetable Broth or chicken broth if not vegetarian
  • 1/2 cup Heavy Cream can be lightened with sour cream or half-and-half
  • to taste Salt
  • to taste Freshly Ground Black Pepper
For the Finish
  • 1 large Egg beaten, for wash

Equipment

  • large skillet
  • Rolling Pin
  • Ramekins

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease six 6-ounce ramekins with unsalted butter.
  2. Roll out the puff pastry on a lightly floured surface until it reaches about 1/8 inch thickness. Cut out circles that fit your ramekins comfortably.
  3. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add a large chopped onion and sauté for about 4 minutes until translucent.
  4. Incorporate mixed mushrooms and minced garlic into skillet, cooking for 8 to 10 minutes until browned and moisture evaporates.
  5. Stir in fresh thyme leaves and all-purpose flour, cooking for an additional 2 minutes to form a light roux.
  6. Gradually pour in vegetable broth while stirring. Bring to a gentle simmer, then mix in heavy cream and let it thicken.
  7. Season the filling with salt and freshly ground black pepper to taste.
  8. Distribute the mushroom filling among ramekins, filling them about three-quarters full. Sprinkle Gruyère cheese on top.
  9. Cover with puff pastry rounds, sealing edges tightly and brushing with an egg wash.
  10. Bake in the preheated oven for 15-20 minutes until puffed and golden brown.
  11. Let cool for a few minutes before serving warm.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Leftover pot pies can be stored in an airtight container in the fridge for up to 3 days.

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