Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.

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  • Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.

  • Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.

  • Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.

  • Bake for 40 minutes in the preheated oven, until crust is golden brown.

Cook's Note:

I use this veggie pot pie crust recipe.

Nutrition Facts

418 calories; protein 8g; carbohydrates 51.9g; fat 20.4g; sodium 763.2mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2003
Hey, it's me, the submitter... I have noticed that a couple of people are saying that the filling is too watery, that could be due to the wrong type of flour... Rice flour absorbs a lot more water than the same amount of AP flour, if you are going to use AP flour, use more flour than the recipe calls for... Read More
(182)

Most helpful critical review

Rating: 1 stars
04/03/2012
I did not care for this recipe. I followed the recipe exactly. I had no problem with it being to runny or not fitting in the (homemade) pie crust/plate I just didn't care for the taste. Read More
(2)
69 Ratings
  • 5 star values: 39
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/26/2003
Hey, it's me, the submitter... I have noticed that a couple of people are saying that the filling is too watery, that could be due to the wrong type of flour... Rice flour absorbs a lot more water than the same amount of AP flour, if you are going to use AP flour, use more flour than the recipe calls for... Read More
(182)
Rating: 4 stars
12/19/2008
I am a vegetarian and live off of stir fried veggies. I believe the best way to make this work is to pre-fry all the veggies so their best flavor comes through. This was a huge hit at my potluck and I'm making it for Christmas this year! Gruyere cheese, sherry, broth and cornstarch are my additions to make it lovely and so, so flavorful. To die for! -Fry the onions in the olive oil until they start to carmelize. -Add the carrots and celery and cook for about 5 minutes. -Add all the mushrooms and stir-fry together with the other veggies until they are all browned, tender, and fragrant. If the carrots and celery are still a little too firm, they'll soften as the pie bakes. -Add 1/2 C Sherry and the tamari. Whisk in about 1 T cornstarch (as you would the rice flour) and simmer until the mixture starts the thicken and bubble. -At this point, add the potatoes and whisk in as much veggie stock as you need to reach a desirable consistency. -Grate in about a 1/4 C Gruyere cheese! The filling is done. Prepare the pie as you would according to the recipe. Grate a little gruyere cheese over the top before popping it into the oven and you will be in heaven! Read More
(110)
Rating: 5 stars
03/06/2006
This recipe was perfect veg. recipe. My boyfriend and I are not vegetarian though his mother and sister are and this was wonderful. Everyone raved about it. Though by following the recipe I made enough for 3 pies. So I ended up baking it in a casserole dish. I paired it with grilled asparagus tossed in olive oil and lightly seasoned with salt pepper and garlic. Delecious! Read More
(23)
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Rating: 4 stars
03/18/2008
This is a great recipe. I have made it a few times... I usually double the recipe and put half in a 9x9" dish then top with a sheet of puff pastry. I freeze the other half to use with the rest of the puff pastry at another time! I also add a few dashes of worcestershire sauce to the gravy mixture. Read More
(21)
Rating: 4 stars
01/26/2011
If you're thinking of making this pie you've come to the right place by reading reviews! I've made portobello and chicken versions of this pie now and I relied heavily on some of the consistent reviews I read here. For example I used all-purpose flour for the gravy and almost doubled the measurement and used vegetable stock and wine in place of the water. I also made my own crust. I agree with other reviewers that this recipe makes about twice the amount of filling you need for a 9-inch pie. This recipe is a great start though with a few modifications. Read More
(16)
Rating: 4 stars
07/15/2003
This was very tasty however next time i make it i think i will serve the filling over rice insted of putting it in a pie filling....Thanks for the recipe John:) Read More
(13)
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Rating: 5 stars
03/17/2009
Delicious! I used criminis instead of shiitakes but I think next time I might use a wild mushroom mix for fun. I'll also salt the gravy. I caramelized the onions and next time I'll add more. I also used fresh herbs. Nice and hearty and fairly easy! Read More
(8)
Rating: 4 stars
11/25/2011
This can be a good vegan Thanksgiving main dish with some modifications. Most importantly make sure the filling is liquid enough (about the consistency of gravy) as it doesn't taste good when it's too thick and some of the water will evaporate in the baking. However if you're using all-purpose flour instead of rice flour you can use 1 1/2 times as much. Also it's a good idea to taste the filling while it's cooking and add extra soy sauce (up to 1 1/2 times as much total) if you find it's too bland. The carrots and celery should be added to the pot with the onions and mushrooms so that they end up soft instead of crunchy. Finally make sure the pie crusts you use are unsweetened (0g sugars in the Nutrition Facts) so they fit with the filling. Read More
(7)
Rating: 5 stars
10/12/2005
Delicious! The only downside was my frozen pie crust which tasted like a frozen pie crust. Everything else was wonderful. I used allpurpose flour so I cut down on the water - used about 2 cups and then added flour until I got a gravy consistency. I was too cheap for the shiitakes and instead used the portabello stems which worked great. Took the leftovers into work and they disappeared in minutes! Thanks for a keeper. Read More
(7)
Rating: 1 stars
04/03/2012
I did not care for this recipe. I followed the recipe exactly. I had no problem with it being to runny or not fitting in the (homemade) pie crust/plate I just didn't care for the taste. Read More
(2)
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