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Mini Mushroom and Gruyere Pot Pies

Mini mushroom and Gruyere pot pies have a creamy, savory mushroom filling beneath puffed, deeply golden pastry. The filling is cooked in a skillet, topped in individual ramekins, and baked until bubbling at the edges.
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Prep Time 20 minutes
Cook Time 39 minutes
Cooling and resting 20 minutes
Total Time 1 hour 19 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 1 lb cremini mushrooms sliced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 0.75 cup vegetable broth
  • 0.33 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 0.75 cup Gruyere cheese shredded
For the pastry tops
  • 1 puff pastry sheet, frozen, thawed
  • 1 egg large
  • 1 tbsp water

Equipment

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

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Set six 8-ounce oven-safe ramekins on a rimmed baking sheet.
  3. Melt the butter with the olive oil in a 12-inch skillet over medium heat.
  4. Add the onion and cook for 3 to 4 minutes, stirring, until softened.
  5. Add the mushrooms, salt, and pepper; cook for 8 to 10 minutes, stirring occasionally, until their liquid has evaporated and the mushrooms are browned.
  6. Stir in the garlic and cook for 30 seconds.
  7. Sprinkle in the flour and stir for 1 minute.
  8. Gradually stir in the broth until smooth.
  9. Stir in the cream and thyme.
  10. Simmer for 2 to 3 minutes, stirring, until thickened.
  11. Remove the skillet from the heat.
  12. Stir in the Gruyere until melted.
  13. Let the filling cool for 10 minutes.
Assemble and bake
  1. Divide the filling among the ramekins.
  2. Cut six pastry circles about 1/2 inch wider than the ramekin tops.
  3. Lay one pastry circle over each ramekin, pressing the edges lightly against the rims.
  4. Beat the egg with the water.
  5. Brush the pastry tops with the egg mixture.
  6. Cut a small vent in the center of each pastry top.
  7. Bake for 20 to 25 minutes, until the pastry is puffed and deeply golden and the filling bubbles at the edges.
  8. Let the pot pies rest for 10 minutes before serving.

Notes

For crisp pastry, let the filling cool before adding the pastry tops. Refrigerate leftovers for up to 3 days; freeze baked pot pies, yes, for up to 2 months. For a gluten-free option, use gluten-free puff pastry and a 1:1 gluten-free flour blend.