Go Back

Mini Mushroom and Gruyere Pot Pies

Mini mushroom and Gruyere pot pies bake in individual ramekins with a creamy, savory filling and puffed, golden-brown pastry tops. Thyme and browned cremini mushrooms add rich flavor, while Gruyere melts into the bubbling filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling and resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 tbsp unsalted butter
  • 1 yellow onion small, finely chopped
  • 1 lb cremini mushrooms sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp thyme leaves fresh
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cups low-sodium vegetable broth
  • 0.5 cup heavy cream
  • 4 oz Gruyere cheese grated (about 1 cup)
For the pastry topping
  • 1 package (17.3 oz) frozen puff pastry thawed but still cold
  • 1 egg large
  • 1 tbsp water

Equipment

  • 6 8-ounce ramekins
  • 1 12-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Arrange six 8-ounce ramekins on a rimmed baking sheet.
  3. Melt the butter in a 12-inch skillet over medium heat, add the onion, and cook for 3 minutes, stirring occasionally.
  4. Add the mushrooms, salt, pepper, and thyme; cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and their released liquid has evaporated.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually stir in the vegetable broth and cream, bring to a simmer, and cook for 3 to 5 minutes, stirring, until thickened.
  8. Remove from the heat and stir in the Gruyere.
  9. Let the filling cool for 10 minutes.
Assemble and bake
  1. Divide the filling evenly among the ramekins.
  2. Unfold the puff pastry and cut six rounds large enough to overhang the ramekin rims by about 1/2 inch, rerolling scraps as needed.
  3. Whisk the egg with the water.
  4. Brush the ramekin rims with the egg wash.
  5. Place a pastry round over each ramekin and press the edges onto the rims.
  6. Cut a small vent in each top and brush with the remaining egg wash.
  7. Bake for 20 to 25 minutes, until the pastry is puffed and golden brown and the filling is bubbling.
  8. Let the pot pies rest for 5 minutes before serving.

Notes

Keep the puff pastry cold until ready to cut for the best puff. Refrigerate leftovers for up to 3 days; baked pot pies can be frozen for up to 2 months. For a gluten-free variation, use gluten-free flour and gluten-free puff pastry.