Mushroom Lentil Pot Pie with Puff Pastry

A piece of lentil pot pie served on a white plate, placed on a round wooden cutting board.

5 from 5 votes

Mushroom Lentil Pot Pie with Puff Pastry

This Lentil Pot Pie is hearty, creamy, and topped with a flaky puff pastry crust! It's easy to make and comes together in less than 1 hour. Serve it up for dinner on a cozy winter night!

Prep Time15

Cook Time45

Total Time1

Course: Entree, Main Course

Cuisine: American

Servings: (or 6 as a main dish)

Calories: 368.1kcal

Author: Petra

Ingredients

2 tablespoon olive oil plus more for brushing (or sub with dairy-free butter)
1 medium white onion, diced
1 large carrot, finely diced
1 celery stalk, diced
5-6 button mushrooms, sliced (~2 cups)
2 garlic cloves, minced
3 tablespoon all-purpose flour (or sub chickpea flour)
1 cup vegetable broth low-sodium
1 cup light coconut milk*
1 large russet potato, peeled and chopped (~1 cup)
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ - 1 teaspoon salt depending on personal preferences, start with less
Freshly cracked black pepper
1 ½ cups cooked lentils
1 cup frozen peas
1 sheet puff pastry or pie dough, rolled 1 inch larger than the pie pan (use vegan if needed)

US Customary - Metric

Instructions

Lentil filling

In a Dutch oven or a cast-iron skillet, heat olive oil over medium heat. Once hot, add onion, carrot, celery, and mushrooms and saute for 5-6 minutes, until fragrant. Add minced garlic and cook for 2 minutes.
2 tablespoon olive oil, 1 medium white onion, diced, 1 large carrot, finely diced, 1 celery stalk, diced, 5-6 button mushrooms, sliced, 2 garlic cloves, minced
Then, add flour and stir. Cook for 2 minutes, stirring frequently to prevent burning. Gradually add the vegetable broth and coconut milk, stirring constantly to prevent lumps. Then, add the potatoes, salt, black pepper, thyme, rosemary, and oregano. Stir. Bring to a boil and simmer over medium-low heat for 10 minutes, or until potatoes are fork-tender.
3 tablespoon all-purpose flour, 1 cup vegetable broth, 1 cup light coconut milk*, ½ teaspoon dried oregano, 1 large russet potato, peeled and chopped, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ - 1 teaspoon salt, Freshly cracked black pepper
Next, add lentils and frozen peas and cook for 5 more minutes, stirring frequently. If the mixture tends to burn easily, add a splash or two of water or broth. Remove from the heat.
1 ½ cups cooked lentils, 1 cup frozen peas

Assemble

Pre-heat oven to 350ºF (180ºC). If you're not using an oven-safe dish like a cast iron, now is the time to pour the filling into a 9-inch pie dish (32cm).
Layer the rolled puff pastry on top. Trim the pastry to ½ inch beyond the edge of the pan. Use your index finger and thumb to fold the excess pastry into the inner edges of the pan. Use a sharp knife to make four straight cuts in the center of the dough (see photos in the blog post above).
1 sheet puff pastry or pie dough, rolled 1 inch larger than the pie pan

Bake

Brush the top with olive oil and bake for 30-35 minutes, or until the top is golden.
Let the pie rest for 10 minutes after baking for an easier cut. Serve!

Notes

Storage

Fridge: Let the pot pie cool to room temperature. Transfer to an airtight container and cover with a lid. Save in the fridge for 4-5 days. You can also refrigerate it in the pie pan if desired.
Freezer: It's best to freeze it before baking - assemble the pie, then wrap it securely with foil and freeze it for 3 months. Let thaw overnight before baking. Either transfer to a freezer-safe container or freeze as is in the pie for 1 month (and sometimes longer).

Reheat

Oven: Preheat oven to 350F (180C). Transfer the pot pie to a baking sheet and bake for 10 minutes, or until warmed through.

* If your coconut milk is too thick make sure to thin it out by mixing it with 2-3 tablespoons water. Also, your pot pie won't taste like coconut, don't worry!

Nutrition