Description
A hearty and comforting Mushroom and Lentil Pot Pie perfect for a family dinner or special occasion. Made with a flaky cream cheese pie crust and filled with a rich and flavorful lentil, mushroom, and vegetable filling, this recipe is both satisfying and full of earthy, savory goodness. Whether you’re a fan of plant-based meals or just looking for a cozy, flaky pot pie, this recipe is sure to impress.
Ingredients
Units
Scale
For Cream Cheese Pie Crust:
- 3 cups (360 grams) all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon (2 grams) coarse kosher salt
- 8 tablespoons (90 grams) full-fat brick cream cheese
- 8 tablespoons (113 grams) cold unsalted butter, diced
- 1/2 cup ice water, plus more as needed
For Filling and Assembly:
- 1 ounce dried porcini mushrooms
- 8 ounces baby bella or white button mushrooms, cleaned and diced
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 1 large carrot, peeled and diced
- 1 celery rib, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, peeled and minced
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh thyme (or 2 teaspoons dried)
- 1 tablespoon unsalted butter
- 1–1/2 teaspoons coarse kosher salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 2 tablespoons all-purpose flour or potato starch
- 3 cups vegetable broth
- 1/2 cup dried lentils (brown or green)
- 1 medium (10 ounce) sweet potato, peeled and diced
- 1 tablespoon apple cider vinegar
- Egg wash (1 egg whisked together with 2 teaspoons of water)
Instructions
- Make the Pie Crust
Start by combining the flour, sugar, and salt in a food processor and pulse to mix. Add the cream cheese and pulse 5 times. Then, add the cold butter and pulse an additional 5–7 times until crumbly. Gradually pour in the water while running the processor until it forms a crumbly dough. Transfer the dough onto a work surface, divide it into two parts, and shape each into a disk. Wrap each disk tightly in plastic wrap, roll them out for a secure seal, and refrigerate for at least 2 hours, preferably overnight. - Prepare the Filling
Soak the dried mushrooms in 2 cups of boiling water for 30 minutes, then strain and reserve the liquid. Chop the hydrated mushrooms and set aside. Heat a Dutch oven over medium heat and cook the fresh mushrooms in a dry pan until liquid evaporates. Stir in olive oil, followed by onion, carrot, and celery, cooking until soft for about 10 minutes. Add the tomato paste, garlic, soy sauce, thyme, butter, salt, and pepper; cook until fragrant, about 1 minute. Stir in flour and cook for 1 more minute. Gradually mix in the reserved mushroom liquid, broth, and lentils. Simmer for 10 minutes, then add the sweet potatoes and hydrated mushrooms. Continue simmering until tender and the mixture thickens, about 20 minutes. Pour in the apple cider vinegar and adjust seasoning to taste. Let the mixture cool completely. - Assemble and Bake the Pie
Preheat the oven to 400°F (200°C), placing an oven rack in the lower part of the oven. Roll one pie dough disk into a 12-inch circle and fit it into a 9-inch pie plate. Load the cooled filling into the crust. Roll out the remaining dough for the top crust, lay it over the filling, and pinch the edges to seal. Crimp if desired. Cut a few steam vents in the center, coat with egg wash, and bake on the lower rack for 45–50 minutes, until golden and heated through. Allow to cool on a wire rack for at least 15 minutes before serving. Enjoy warm!
Notes
- Use Diamond Crystal coarse kosher salt for best results. If substituting, adjust the quantity of Morton’s kosher salt or fine salt by halving the volume.
- For precise results, weigh flour instead of relying on measuring cups.
- For crust variations, try a sour cream crust (for tenderness), whole wheat crust (for earthy flavor), or a gluten-free crust option. All work beautifully with this recipe.
- Ensure the filling is completely cooled before assembling the pie to maintain the crust’s integrity.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 400
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 55mg
