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Mushroom Pot Pie

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Mushroom Pot Pie I I #recipe #food #dinner #mushroommakeover

Mushroom Pot Pie

Happy Pie Day everyone!! As usual, I had no idea what day today was until a couple hours after I woke UP this morning, so this post is coming to you fresh out of the oven. Sometimes that is the best I can do!

These were really easy, and really filling and delicious. They would be perfect to put together as a vegetarian option for a meatless Monday, or you could toss in some ground beef or steak as well if you need meat in your main dish.


Mushroom Pot Pie I I #recipe #food #dinner #mushroommakeover

Saute your onions in the melted butter first.

Mushroom Pot Pie I I #recipe #food #dinner #mushroommakeover

Look at these beautiful mushrooms! I used oysters, criminis, and white button mushrooms.

Mushroom Pot Pie I I #recipe #food #dinner #mushroommakeover

Add the hashbrowns after the mushrooms have cooked down and browned.

Mushroom Pot Pie I I #recipe #food #dinner #mushroommakeover

Add the peas, carrots, and liquids next.

Mushroom Pot Pie I I #recipe #food #dinner #mushroommakeover

Mushroom Pot Pie I I #recipe #food #dinner #mushroommakeover

Mushroom Pot Pie I I #recipe #food #dinner #mushroommakeover
Yield: 4 servings

Mushroom Pot Pie

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Meat-free mushroom pot pie! This biscuit crust is easy and delicious, and even the meat-lovers among you won't miss the meat in this flavorful filling.



  • 3 tablespoons salted butter
  • 3 cups chopped mushrooms
  • 1/2 cup diced onions
  • 3 cups frozen hashbrowns
  • 1 cup frozen peas and carrots
  • 1/2 cup dry marsala wine
  • 1 cup water
  • 1 tablespoon vegetable Better Than Bouillon
  • 1/2 tsp Worchestershire Sauce
  • 1/4 teaspoon ground thyme
  • 1/8 teaspoon ground pepper
  • 1/4 teaspoon salt


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons butter
  • 1 tablespoon chopped green onions
  • 1/4 teaspoon dried basil
  • 1/2 beaten egg
  • 1/4 cup + 2 Tablespoons 2% milk
  • 6 tablespoons SACO buttermilk powder


  1. Preheat oven to 400 degrees.
  2. Melt 3 TBSP butter in a medium saute pan. Add onions, and cook over medium heat for 3 minutes, stirring frequently. Add mushrooms, and cook over medium heat for 5 minutes, or until lightly browned. Add potatoes, and cook stirring frequently, for an additional 4-5 minutes. Create a hole in the center of the mixture, and add the frozen peas and carrots, and the marsala, water, worchestershire, and vegetable base. Stir, and cook over medium-low heat until the sauce has thickened slightly. If necessary, you can add a small amount of flour/water slurry to tighten it up. I didn't need this. Add seasonings, stir, and set aside.
  3. Prepare your biscuit topping by mixing the flour, baking soda, baking powder, buttermilk powder, and salt in a bowl. Mix in the butter by hand, until the mixture is slightly crumbly. Stir in green onions and basil. Gently mix in the beaten egg and milk. Scoop biscuit mixture out onto a floured surface and knead a few times. Divide dough into 4 equal parts, and taking one part form a small circle that fits on top of your ramekin. Repeat with remaining 3 dough portions.
  4. Prepare ramekins by spraying with cooking spray. Spoon 1/4 of the mushroom mixture into ramekin, and place biscuit disc on top, making sure not to have any overhang. Repeat with remaining mixture and dough. Bake at 400 degrees for 10-15 minutes, or until the biscuits are puffed up and lightly golden brown.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 812Total Fat: 46gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 70mgSodium: 2081mgCarbohydrates: 88gFiber: 10gSugar: 13gProtein: 16g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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MushroomMakeover Ambassador Badge

{This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own, and based on my own experiences.}

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Saturday 15th of March 2014



Saturday 15th of March 2014

Mmm, happy Pi Day! ;) this recipe looks SO GOOD... I love the biscuit topping!

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