Go Back

Mini Mushroom and Gruyere Pot Pies

Mini mushroom and Gruyere pot pies bake in individual ramekins with a creamy mushroom filling and golden, puffed pastry tops. The filling is cooked on the stovetop, then baked until bubbling at the vents.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Cooling and resting 20 minutes
Total Time 1 hour 18 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1.5 lb cremini mushrooms sliced
  • 1 yellow onion medium, finely diced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cloves garlic minced
  • 1 tsp thyme fresh leaves
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium vegetable broth
  • 0.5 cup heavy cream
  • 4 oz Gruyere cheese shredded
For the pastry tops
  • 1 nonstick cooking spray
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 12-inch skillet
  • 6 8-ounce oven-safe ramekins
  • 1 rimmed baking sheet

Method
 

Make the filling
  1. Melt the butter and olive oil in a 12-inch skillet over medium-high heat.
  2. Add the mushrooms, onion, salt, and pepper; cook for 10–12 minutes, stirring occasionally, until the liquid released by the mushrooms has evaporated and they are browned.
  3. Stir in the garlic and thyme and cook for 30 seconds.
  4. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the broth and cream; simmer for 2–3 minutes, stirring, until the sauce thickens.
  6. Remove the skillet from the heat and stir in the Gruyere until melted.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Lightly coat six 8-ounce oven-safe ramekins with cooking spray and place them on a rimmed baking sheet.
  3. Divide the filling among the ramekins, leaving about 1/2 inch of space at the top.
  4. Let the filling cool for 10 minutes.
  5. Cut six pastry rounds about 1/2 inch wider than the ramekin rims.
  6. Cover the ramekins with the pastry and press the edges onto the rims.
  7. Cut two small slits in each top.
  8. Whisk the egg and water together in a small bowl.
  9. Brush the pastry tops with the egg wash.
  10. Bake for 20–25 minutes, until puffed and golden and the filling is bubbling at the vents.
  11. Let the pot pies rest for 10 minutes before serving.

Notes

For the best pastry texture, cut the rounds just wider than the ramekin rims and press the edges firmly onto the rims. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy filling and pastry may lose their texture. For a gluten-free version, use gluten-free puff pastry and a gluten-free flour blend.