If you’re craving a hearty, flavorful, and comforting meal, a Mushroom and Lentil Pot Pie is the perfect choice. Whether you’re looking for a vegetarian option or simply want a filling dish, this recipe checks all the boxes. But making a perfect pot pie can sometimes feel like a daunting task, especially if you’ve never made one before. How do you ensure the filling isn’t too runny? What’s the secret to a golden, flaky crust? Don’t worry — I’ve got you covered with easy-to-follow tips and a step-by-step guide that will help you make a delicious pot pie every time!
In this article, we’ll walk through everything you need to know: from the ingredients to the best pie crust options, assembly tips, and freezer instructions. Plus, I’ll share some of my best tips for making this Mushroom and Lentil Pot Pie your new favorite recipe. Let’s dive in!
Ingredients Needed
To make the Mushroom and Lentil Pot Pie, you’ll need a few simple, wholesome ingredients. The following list will help you gather everything you need for the filling and crust:
For the Filling:
- 1 cup dry green or brown lentils (rinsed)
- 2 cups vegetable broth (or more, if needed)
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced (I recommend cremini or shiitake for a deeper flavor)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce (or tamari for a gluten-free option)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 tablespoons flour (for thickening)
For the Pie Crust:
- 1 package of store-bought pie crust (or homemade, if preferred)
- Alternatively, you can use puff pastry for a flakier crust.
Pie Crust Options
While you can certainly make your own pie crust from scratch, I’ve found that store-bought crust is both convenient and reliable. However, if you’re interested in making your crust from scratch, here’s a quick recipe for a basic homemade crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
Instructions: Combine the flour and salt in a food processor, then pulse in the butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough forms. Wrap in plastic wrap and chill in the fridge for at least 30 minutes before using.
How to Make the Filling
Making the filling for the Mushroom and Lentil Pot Pie is easy and straightforward. Follow these steps for a smooth, flavorful filling that will bake to perfection:
- Cook the Lentils: In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 25-30 minutes, or until the lentils are tender but not mushy. Drain any excess broth and set aside.
- Sauté the Vegetables: While the lentils cook, heat olive oil in a large pan over medium heat. Add the chopped onions, garlic, carrots, and mushrooms. Sauté for about 7-10 minutes, or until the vegetables are soft and golden.
- Add Seasonings: Stir in the tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Cook for another 2 minutes, letting the flavors meld together.
- Thicken the Filling: Sprinkle the flour over the vegetable mixture and stir to combine. Cook for another 1-2 minutes to eliminate the raw flour taste. Then, slowly pour in vegetable broth while stirring constantly to avoid lumps. Let the mixture simmer for 5-7 minutes, until it thickens into a creamy filling. Add the peas and cooked lentils, and stir until well combined.
Assembly and Baking
Assembling the pie is the fun part! Here’s how to put everything together:
- Prepare the Pie Dish: Preheat your oven to 375°F (190°C). Roll out your pie crust (or puff pastry) on a lightly floured surface to fit a 9-inch pie dish. Gently press the crust into the dish and trim the excess.
- Add the Filling: Pour the thickened lentil and vegetable filling into the pie dish, spreading it evenly.
- Top with Crust: Place the second pie crust over the top, sealing the edges by pinching them together. Cut a few slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and crispy. Check halfway through to make sure the crust isn’t burning — you can cover the edges with foil if they’re browning too quickly.
Kelli’s Best Tips
Here are my best tips for perfecting this Mushroom and Lentil Pot Pie every time:
- Avoid a Watery Filling: Be sure to cook the mushrooms well before adding them to the filling. If they release too much water, it can make the filling too runny.
- Make Ahead: You can prepare the filling a day ahead and store it in the fridge, which makes assembly a breeze on the day you plan to bake.
- Golden Crust Tip: If you’re using store-bought crust, be sure to allow it to thaw before rolling it out to avoid cracking. For an extra golden finish, brush the top of the crust with a little milk or egg wash before baking.
Freezer Instructions
If you want to make this pot pie ahead of time, it’s perfect for freezing!
- Freezing Before Baking: Assemble the pie as instructed, but don’t bake it. Instead, wrap it tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 3 months. When you’re ready to bake, just remove the pie from the freezer, let it thaw in the fridge overnight, and bake as directed (add 5-10 minutes to the baking time if baking from frozen).
- Freezing After Baking: To freeze after baking, allow the pot pie to cool completely. Then, wrap it tightly and store in the freezer. When you’re ready to eat, bake it straight from the freezer at 350°F (175°C) for 25-30 minutes.
More Savory Dinner Pies to Try
If you love savory pies like this Mushroom and Lentil Pot Pie, here are some other comforting dishes you might enjoy:
- Vegetarian Shepherd’s Pie: A rich filling of lentils and vegetables topped with creamy mashed potatoes.
- Classic Chicken Pot Pie: A classic, comforting recipe that combines chicken, vegetables, and a creamy sauce.
- Spinach and Ricotta Pie: A light and savory pie filled with spinach, ricotta cheese, and fresh herbs.
Full Recipe
Ingredients:
- For the Filling:
- 1 cup dry lentils
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- Salt and pepper, to taste
- 2 tablespoons flour
- For the Crust:
- 1 package store-bought pie crust or homemade
- 1 tablespoon milk or egg wash (optional)
Instructions:
- Cook lentils in broth until tender, drain excess liquid, and set aside.
- Sauté onions, garlic, carrots, and mushrooms in olive oil. Add seasonings and cook for 2 minutes.
- Stir in flour and cook for 1-2 minutes. Gradually add vegetable broth and simmer until thickened.
- Stir in peas and lentils, then assemble the pie.
- Bake at 375°F (190°C) for 35-40 minutes or until golden brown.
Conclusion
Making a Mushroom and Lentil Pot Pie is an incredibly satisfying and rewarding experience, especially when you follow the tips and tricks I’ve shared. Whether you’re preparing it for a weeknight meal or making it ahead for a special occasion, this pie is sure to impress with its hearty filling and crispy, golden crust. So, gather your ingredients, roll up your sleeves, and enjoy making this comforting, flavorful dish from scratch. Happy cooking!
