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Mushroom and Lentil Pot Pie Recipe

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4.1 from 59 reviews

This hearty Mushroom and Lentil Pot Pie features a flaky cream cheese pie crust filled with a savory mixture of mushrooms, lentils, and vegetables simmered in a rich broth. It’s a comforting vegetarian main dish perfect for cozy dinners, combining earthy flavors and a tender, golden crust baked to perfection.

Ingredients

Pie Crust

  • 3 cups (360 grams) all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon (2 grams) coarse kosher salt
  • 8 tablespoons (90 grams) full-fat brick cream cheese
  • 8 tablespoons (113 grams) cold unsalted butter, diced
  • ½ cup ice water, plus more as needed

Filling

  • 1 ounce dried porcini mushrooms
  • 8 ounces baby bella or white button mushrooms, cleaned and diced
  • 1 tablespoon olive oil
  • 1 large onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 celery rib, diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon soy sauce
  • 1 tablespoon minced fresh thyme (or 2 teaspoons dried)
  • 1 tablespoon unsalted butter
  • 1½ teaspoons coarse kosher salt, more to taste
  • ½ teaspoon black pepper, more to taste
  • 2 tablespoons all-purpose flour or potato starch
  • 3 cups vegetable broth
  • ½ cup dried lentils (brown or green)
  • 1 medium (10 ounce) sweet potato, peeled and diced
  • 1 tablespoon apple cider vinegar

Finishing

  • Egg wash (1 egg whisked together with 2 teaspoons of water)

Instructions

  1. Make the Pie Crust: In a food processor bowl, combine the flour, sugar, and salt; pulse to combine. Add the cream cheese and pulse 5 times. Next, add the cold butter and pulse 5-7 times until the mixture is crumbly. With the processor running, pour in the ice water quickly until dough forms a crumbly texture. Turn the dough onto a surface, divide into two equal portions, shape into disks, wrap tightly in plastic wrap, roll out to the edges of the wrap, and refrigerate for at least 2 hours or overnight.
  2. Soak and Prepare Mushrooms: Pour 2 cups boiling water over dried porcini mushrooms and soak for 30 minutes. Drain using a fine-mesh strainer, reserving the soaking liquid. Roughly chop the drained mushrooms and set aside.
  3. Cook Fresh Mushrooms: Heat a large Dutch oven over medium heat. Add baby bella mushrooms to the dry pan and cook until their liquid evaporates. Add olive oil and reduce heat to medium-low.
  4. Sauté Vegetables: To the mushrooms, add onion, carrot, and celery. Cook, stirring occasionally, until very soft, about 10 minutes.
  5. Add Flavorings: Stir in tomato paste, garlic, soy sauce, thyme, butter, salt, and pepper. Cook until fragrant and the butter melts, about 1 minute. Then, add flour and cook for another minute to remove raw flour taste.
  6. Simmer Filling: Pour in the reserved mushroom soaking liquid, vegetable broth, and lentils. Bring to a boil then reduce to low heat and simmer for 10 minutes. Add diced sweet potatoes and rehydrated mushrooms. Continue simmering for about 20 minutes until lentils and sweet potatoes are tender and mixture thickens.
  7. Finish Filling: Stir in apple cider vinegar, then taste and adjust seasoning as needed. Transfer filling to a shallow container and let cool completely or chill overnight.
  8. Preheat Oven: When ready to bake, preheat oven to 400ºF (204ºC) and position the oven rack in the lower third of the oven.
  9. Prepare Bottom Crust: Roll out one dough disk into a 12-inch circle. Fit the dough into a 9-inch pie plate, pressing gently into sides and bottom.
  10. Fill the Pie: Spoon the cooled filling into the crust-lined pie plate evenly.
  11. Top Crust and Seal: Roll the second dough disk into a 10-inch circle and place it over the filling. Pinch and crimp edges to seal. Cut a few small steam vents in the center of the top crust and brush it with egg wash for a golden finish.
  12. Bake the Pie: Bake on the lower oven rack for 45-50 minutes until the crust is light golden brown and the filling is hot throughout, reaching at least 170ºF internally.
  13. Cool and Serve: Transfer the pot pie to a wire rack and let cool for at least 15 minutes before serving warm.

Notes

  • Chilling the pie dough overnight helps improve crust texture and manageability.
  • Choose brown or green lentils for best texture; red lentils can become mushy.
  • The reserved mushroom soaking liquid adds rich umami flavor—do not discard it.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use potato starch carefully.
  • To make this vegan, substitute butter with plant-based margarine and cream cheese with vegan cream cheese alternatives; omit egg wash or use a plant-based alternative.
  • Ensure steam vents are made in the top crust to prevent sogginess and bursting.
  • Store left overs covered in refrigerator for up to 3 days and reheat thoroughly before serving.

Find it online: https://justsosavory.com/mushroom-and-lentil-pot-pie-recipe/