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Savory Mini Mushroom Gruyere Pot Pies

Savory Mini Mushroom Gruyere Pot Pies

These Savory Mini Mushroom Gruyere Pot Pies are a cozy treat filled with rich flavors, perfect for dinner gatherings or weeknight meals.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Course: Dinner
Cuisine: French
Keyword: comfort food, cozy meals, dinner, easy recipes, mushroom pies, Savory Mini Mushroom Gruyere Pot Pies
Servings: 4 pot pies
Calories: 350kcal

Equipment

  • Large skillet
  • Ramekins or muffin tin
  • Round cookie cutter
  • baking sheet

Ingredients

Filling

  • 2 tablespoons Olive oil or butter Choose butter for richer flavor.
  • 1 small Onion, finely diced Adds sweet depth to the filling.
  • 2 cloves Garlic, minced Enhances flavor.
  • 8 ounces Cremini mushrooms, sliced Earthy flavor.
  • 4 ounces Shiitake mushrooms, sliced Adds complexity.
  • 2 tablespoons All-purpose flour Thickens the sauce.
  • 1 cup Vegetable or chicken broth Use chicken for richer flavor.
  • 1 cup Heavy cream Creates a smooth sauce.
  • 1 cup Gruyere cheese, grated Melts beautifully.
  • 1 teaspoon Fresh thyme leaves Brightens the filling.
  • 1 teaspoon Salt Enhances flavors.
  • 1/2 teaspoon Freshly ground black pepper Adds depth.

Crust

  • 1 sheet Store-bought puff pastry, thawed Time-saver.
  • 1 egg For egg wash (optional) Gives a golden color.
  • 1 tablespoon Water, for egg wash (optional) Mixed with egg.

Instructions

Preparation

  • Thaw the puff pastry in the refrigerator overnight or at room temperature for about 30-45 minutes until it’s pliable but still cold.
  • Dice the onion finely and mince the garlic.
  • Slice the mushrooms into approximately 1/4-inch pieces.
  • Grate the Gruyere cheese and set aside.
  • Preheat your oven to 400°F (200°C) and prepare mini ramekins or a muffin tin.

Cooking

  • Heat a large skillet over medium-high heat and add olive oil or butter.
  • Once shimmering, add the sliced mushrooms and sauté for about 5-7 minutes until browned.
  • Push the mushrooms to one side, add butter to the empty side, and stir in the diced onion. Cook for 3-5 minutes until softened.
  • Incorporate minced garlic and thyme leaves, sautéing for an additional minute and seasoning with salt and pepper.
  • Sprinkle flour over the mixture and stir for about 1 minute to form a roux.
  • Gradually pour in the broth while whisking to prevent lumps. Bring to a simmer for 2-3 minutes until thickened.
  • Stir in heavy cream and simmer for another 1-2 minutes until rich and creamy.
  • Remove from heat and add the grated Gruyere cheese, stirring until melted.
  • Unroll the puff pastry onto a floured surface and use a round cookie cutter to cut out shapes.
  • Spoon the warm filling into the ramekins or muffin cups.
  • Place a puff pastry round over each filled ramekin and press gently to seal.
  • Optional: Whisk the egg with water for an egg wash and brush the tops of the puff pastry.
  • Arrange on a baking sheet and bake for 20-25 minutes until golden brown and filling bubbles.
  • Let cool for 5-10 minutes before serving.

Notes

Optional: Garnish with fresh thyme sprigs.

Nutrition

Serving: 1pot pie | Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 400mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 200mg | Iron: 2mg
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