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

Mushroom Lentil Pot Pie with Puff Pastry

Petranka
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!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Entree, Main Course
Cuisine American
Servings 8 (or 6 as a main dish)
Calories 333 kcal

Equipment

  • Stovetop
  • Oven

Ingredients
  

  • 2 tablespoon olive oil, plus more for brushing (or sub with dairy-free butter)
  • 1 medium white onion, diced
  • 1 large carrot, 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 low-sodium vegetable broth
  • 1 cup light coconut milk*
  • ½ teaspoon dried oregano
  • 1 large russet potato, peeled and chopped (~1 cup)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • 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)

Instructions
 

Lentil filling

  • To a medium pot or a dutch oven, 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.
  • Then, add flour (or chickpea flour) and stir. Cook for 2 minutes, stirring frequently to prevent burning. Add vegetable broth, coconut milk, potatoes, salt, black pepper, thyme, rosemary, and oregano. Stir. Bring to a boil and simmer over medium-low heat for 10 minutes.
  • 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.

Assemble

  • Pre-heat oven to 350ºF (180ºC). Pour the lentil filling ¾ of the way of a standard pie pan.
  • 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).

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 pot pie cool to room temperature. Transfer to a 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. Otherwise, let pot pie cool to room temperature. Transfer to a freezer-safe container and cover with a lid. Freeze for 1 month.
Reheat
Oven: Preheat oven to 350F (180C). Transfer 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 information is a rough estimate calculated without optional ingredients.
Keyword comfort food, lentils, peas, pie crust, pot pie, puff pastry, winter