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Mushroom Pot Pie

What you need: 

1 medium onion, chopped (about 2 cups)
olive oil, as needed
4 cloves garlic, minced
1 red pepper, diced
3 cups mushrooms, sliced
1 tablespoon Dijon mustard
3 tablespoons fresh chopped herbs (parsley, marjoram, or thyme)
salt and pepper, to taste
2 cups potatoes, diced
3 cups broth
4 tablespoons cornstarch + 1/2 cup cold water
1 cup frozen peas
1 cup frozen corn

Biscuit Topping:
2 cups flour, sifted
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons extra virgin olive oil
1 cup plain vegan yogurt or 3/4 cup nondairy milk (I use soy)
1 teaspoon chopped fresh dill or parsley

What you do: 

1. Oil a large casserole dish. For filling, saute onion in oil for 5 minutes, until translucent. Add red pepper and garlic, saute for 5 more minutes. Add mustard, mushrooms, herbs, and salt and pepper.
2. Cook for about 5 minutes, or until mushrooms start to let off juices. Add stock and potatoes, and bring to boil. Then reduce heat and cover; simmer for about 15 minutes.
3. Preheat oven to 400 degrees F. Add cornstarch, and cook until thickened, about 5 minutes. Add corn and peas and warm through. Turn into an prepared casserole.
4. For topping, mix all ingredients for topping. Stretch to shape of casserole and place on top of filling. Bake for 25-30 minutes. Test with a toothpick in center of pie.

Preparation Time: 
30-40 minutes plus 30 minutes
Cooking Time: 
Recipe Category: 


I made the topping from this recipe the other day for my first everpot pie (not a UK thang!) and thought it was good.
Slightly weird as it was not a dough I could roll out but I stretched it out with my hands to fit my pie.  I really had to squidge it to get it flat enough and it still puffed up quite a bit.  So I think a top tip would be to get it as thin as you can.
It was nice and flaky and the underside was quite doughy which is exactly how I like it.
I also added nutritional yeast to the sauce - AC did not copy this off me as I didn't tell her that I added it!

I would definitely use this topping recipe again. 


I made this topping (suggested by Shelloid!), and put it on a filling I made, and it worked very nicely. I should have rolled it thinner, because it didn't fit the whole huge pie, and it rose up too thickly, but it's nice and flaky, and easy! I added a little NY, but I didn't really taste it.


i wonder...could i use something like bisquick instead of the biscuit recipe?  i just used the last of my flour on banana bread!!! 


Made this last night, except I added carrots and some celery as well. Really good! I used a hot red pepper instead of a bell pepper since it didn't specify, and even then it was a tiny bit bland. I think it could stand a touch more salt and pepper, but on the whole this was really yummy! The biscuit topping was great.


I made this last night with the "Best Pie Crust Ever!!" from this site. Only other change I made was subbing carrots for the red pepper, and for the herbs I only used parsley. (ok, and we doubled the garlic, because we are absolute garlic fiends.)

It was INCREDIBLE. I always get excited when its my first time "veganizing" a traditional family dinner, and this satisfied like none other for chicken pot pie. I served it with egg-less "egg noodles" with EB and a bit of salt.

Thank you for a wonderful recipe :) I've had it in my recipe box since the first day I joined vegweb (a year and a half ago, lol) and I dont know WHAT took me so long to make it!


I tried this, but it was really bland. I had to add a lot more spices to it, but then it was good


This recipe turned out very well. I made it for myself and five others for my birthday dinner. I took two casserole pans and made one vegan and my mom added some chicken to the bottom of the second casserole pan for my meat eating family. This recipe is easy to divide to please both types of people. I used mushroom broth, chopped fresh carrots and chopped celery instead of vegetable broth and frozen peas and carrots. I would almost call this more of a dumpling then a pot pie. It was very good served with rice. It is also very good as left overs when you mix the pot pie and rice and microwave the next day. Enjoy!


I just made this again (several years after posting this recipe) and the crust didn't turn out quite as good as I remember it. (Maybe it's very humid here? Who knows...) It wasn't workable, so I wasn't able to stretch it with my hands; instead I dropped pieces of it on top to make a "dumpling topping." But the stew is really delicious. Don't be ridiculous like me and dump it all in the casserole if there's too much-- it just makes a huge mess in the oven while you bake it. Instead, just reserve the extra and have a cup of stew!


What a great dish! My meat-and-potatoes guy loves this pie.  The biscuit is fabulous, and I love that you don't have to make a whole crust- just a topping.  This has made it into our regular meal rotation.

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