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Mini Mushroom & Gruyère Pot Pies

Mini Mushroom & Gruyère Pot Pies for Cozy Comfort Nights

These Mini Mushroom & Gruyère pot pies are a perfect comfort food, featuring flaky crust and rich, creamy filling.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: Comfort Food
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons Unsalted Butter Adds richness; use salted butter if unsalted unavailable.
  • 1 tablespoon Olive Oil Provides a base for sautéing.
  • 1 cup Onion (finely chopped) Gives aromatic depth; yellow or white onion works best.
  • 2 cloves Garlic (minced) Imparts essential flavor; use fresh for best results.
  • 8 ounces Mushrooms (sliced, mix of cremini, shiitake, and button) Main element offering variety of textures and flavors.
  • 2 tablespoons All-purpose Flour Thickens the filling; gluten-free flour can be used.
  • 1 cup Vegetable or Chicken Broth Provides moisture and flavor.
  • 1/2 cup Heavy Cream Creates a luxurious consistency; sour cream can be used as a lighter alternative.
  • 1 tablespoon Fresh Thyme Adds fresh herbal notes; dried thyme can be used.
  • 1 teaspoon Dijon Mustard Optional for a tangy depth of flavor.
  • to taste Salt & Pepper Essential for seasoning.
  • 1 cup Gruyère Cheese (shredded) Provides a creamy, nutty flavor; substitute with cheddar if needed.
Crust
  • 1 sheet Puff Pastry (thawed) Forms the crust; enhances flakiness.

Equipment

  • Skillet
  • muffin tin
  • Oven
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and grease a muffin tin or individual ramekins.
  2. In a skillet, heat butter and olive oil over medium heat. Add onions and garlic, cooking until fragrant.
  3. Add the sliced mushrooms to the skillet and cook until golden and moisture evaporates.
  4. Sprinkle in flour, stirring constantly. Gradually whisk in broth and heavy cream, simmmering until thickened.
  5. Stir in thyme, Dijon mustard, salt, pepper, and Gruyère cheese until melted, then remove from heat and cool slightly.
  6. Roll out puff pastry and cut circles to fit muffin cups. Press pastry into cups, fill with mushroom mixture, and top with pastry circles.
  7. Bake for 20-25 minutes until golden brown. Let cool slightly before serving.

Nutrition

Serving: 1pot pieCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Let filling cool before adding cheese to prevent curdling. Customize with herbs if desired. Freeze unbaked for quick meals.

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