Vegetarian Mushroom Pot Pie

Chad Montano


Better-for-you comfort food recipes are the ultimate go-to when it comes to family mealtime. Together, chow down on this hearty, hot and whole-food-based veggie pot pie, which pairs well with a fresh and simple side salad. Plus, enjoy the unique addition of organic mushroom powder that contains a blend of shiitake, cordyceps and reishi, which supports healthy function of human immune cells.† But shhh, this unusual ingredient can be our little secret!

Homemade Vegetarian Mushroom-Vegetable Pot Pie |

Homemade Vegetarian Mushroom-Vegetable Pot Pie |
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Vegetarian Mushroom Pot Pie

Course Dinner
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 405 kcal



  1. Preheat oven to 400 degrees F. Remove puff pastry (or frozen pie dough) from freezer to defrost for 30 minutes.
  2. Heat pan over medium heat. Add cooking oil, onions, potatoes and carrots. Sauté 3-4 minutes. Add mushrooms and garlic, season with salt and pepper. Cook for another 2-3 minutes.
  3. Add flour and mix until it cooks off and vegetables thicken. Add broth, mushroom powder, peas, parsley and cashew milk. Cook over medium heat 4-5 minutes until liquid thickens into creamy consistency.
  4. Grease 8x8-in. baking dish. Pour pot pie filling. Using kitchen shears, cut around dough to fit top of filling. Fold corners into dish.
  5. In small dish, mix beaten egg and dash of salt. Brush on top of dough. Bake 25-30 minutes or until crust is golden brown.

Recipe Notes

Nutrition Facts
Vegetarian Mushroom Pot Pie
Amount Per Serving (1 serving)
Calories 405 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g25%
Cholesterol 42mg14%
Sodium 216mg9%
Potassium 605mg17%
Carbohydrates 44g15%
Fiber 4g16%
Sugar 5g6%
Protein 10g20%
Vitamin A 2575IU52%
Vitamin C 21.4mg26%
Calcium 39mg4%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.