Go Back
–+ servings
Mini Mushroom and Gruyère Pot Pies with Thyme

Mini Mushroom and Gruyère Pot Pies with Thyme for Cozy Nights

Delight in Mini Mushroom and Gruyère pot pies with thyme, the perfect comforting dish for chilly nights.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 ounces Mixed Mushrooms (cremini, shiitake, button) Provides earthy depth and texture.
  • 2 tablespoons Unsalted Butter For sautéing mushrooms and onions.
  • 1 medium Onion Diced to enhance sweetness.
  • 2 cloves Garlic Minced for savory intensity.
  • 2 teaspoons Fresh Thyme Adds bright herbal note.
  • 2 tablespoons All-Purpose Flour Thickens filling.
  • 1 cup Vegetable Broth Keeps the filling vegetarian-friendly.
  • 1/2 cup Heavy Cream Creates a rich filling.
  • to taste Salt For seasoning.
  • to taste Black Pepper For seasoning.
For the Crust
  • 1 sheet Puff Pastry Store-bought for convenience.
  • 1 cup Gruyère Cheese Shredded for layering.
  • 1 large Egg For egg wash.

Equipment

  • 6-ounce ramekins
  • large skillet
  • Pastry cutter
  • Sharp knife
  • Baking sheet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease six 6-ounce ramekins.
  2. Roll out the puff pastry to 1/8-inch thickness and cut circles large enough to cover the ramekins.
  3. Melt butter in a skillet, add onion, and sauté for about 4 minutes until translucent.
  4. Add minced garlic and sauté for another 30 seconds.
  5. Stir in mixed mushrooms and cook for 8-10 minutes until golden brown.
  6. Add thyme and flour, cooking for 2 minutes to form a roux.
  7. Gradually add vegetable broth, stirring until thickened and simmer for 3-4 minutes.
  8. Stir in heavy cream and let simmer for 5 minutes until thick enough to coat a spoon.
  9. Season filling with salt and pepper then divide among prepared ramekins.
  10. Sprinkle Gruyère cheese over the filling in each ramekin.
  11. Cover with puff pastry rounds, sealing edges well and brushing tops with beaten egg.
  12. Bake for 15-20 minutes until golden brown and risen.
  13. Allow to cool for 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 27gProtein: 9gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 80mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze before baking for up to 2 months.

Tried this recipe?

Let us know how it was!