Pot pie with mushrooms on white plate surrounded by mushrooms and casserole dish of pie with slice missing.

Vegan Mushroom Pot Pie

Kelsey Coon - Highline Mushrooms
This Vegan Mushroom Pot Pie is a perfect plant-based meal. Full of flavor from Highline Portabella and Mini Bella Mushrooms simmered into a red wine mushroom stew infused with garlic and thyme and topped with a golden puff pastry.
Checkout WTFCF Article Even More Recipes From Highline Mushrooms - Really!
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Prep Time 10 minutes
Cook Time 55 minutes
1 hour 5 minutes
Servings 1 pie


  • 1 pie dish
  • Dutch oven or heavy pot


  • 16 ounces Highline® Portabella Mushrooms, chopped
  • 16 ounces Highline® Mini Bella Mushrooms, chopped
  • 2 tablespoons olive oil, divided
  • 3 large shallots, chopped
  • 3 medium carrots, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon thyme leaves, minced
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 2 tablespoons arrowroot powder
  • 1 sheet vegan puff pastry, thawed
  • 2 tablespoons unsweetened almond milk
  • salt and pepper, to taste
  • fresh parsley, for garnish


  • Preheat oven to 400°F.
  • In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add mushrooms and season with salt and pepper. Sauté for 5 minutes or until they start to brown. Remove mushrooms from pan and set aside.
  • Pour 1 tablespoon olive oil into the pot and add 3 chopped shallots and 3 sliced carrots. Season with salt and pepper. Cook for 7 minutes stirring occasionally.
  • Add to the pot, 3 minced garlic cloves, 1 tablespoon of minced thyme, 1 teaspoon paprika, 2 tablespoons tomato paste, and 2 bay leaves. Cook for 1 minute.
  • Add mushrooms back to the pot and vegetable stock. Bring to a boil for 2 minutes. Reduce the heat and simmer for 25 minutes. Once cooked, stir in 2 tablespoons arrowroot powder, and remove the bay leaves.
  • Roll out puff pastry to the size of a pie dish. In a greased pie dish add mushroom filling. Top the dish with the puff pastry. Brush the pastry with non-dairy milk. Cut three vents to the center of the puff pastry.
  • Cook for 25 minutes until pastry is golden brown. Sprinkle with fresh parsley.


    About the Author

    Highline Mushroom Canada logo
    Highline Mushrooms was founded in 1961 in Leamington, Ontario as a small family farm. Founder Dr. Murray O’Neil set the bar for a focus on family values, excellence, innovation and work ethic. Since then, Highland has grown to be the world’s largest grower of organic mushrooms – and one of the largest mushroom growers in North America, shipping to Canada, the U.S. and Japan. Highline’s commitment to quality, sustainability and innovation delivers one of nature’s most-perfect superfoods to tables around the world.