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Skillet Mushroom Potpie

Cook Time:
1 hr 15 mins
Prep Time:
20 mins

Chef notes

There’s something about spending a chilly night that makes baking and devouring a cozy potpie so appealing. And bonus points if that potpie can be made in about an hour with minimal clean-up. This one-skillet meal is inspired by classic chicken potpie but has a vegetarian twist. Meaty mixed mushrooms stand in for cubes of chicken — they’re tender and hearty,  and their texture shreds much like poultry. This recipe calls for one-and-a-half pounds of mushrooms, which might seem like a lot but don’t worry — they cook down quite a bit. 

The flavors in this savory mushroom pie are just like the original chicken recipe. It starts with a thorough sauté of mirepoix (onions, carrots and celery) and mushrooms. We like to use a heavy-bottomed cast iron skillet for this recipe. This way you can serve the potpie tableside right out of the oven. The surface of cast iron also retains heat very well, so the mushrooms will easily develop a golden brown crust, bringing out their umami flavor. A few sage leaves and sprigs of rosemary and thyme mingle with the mushrooms as they simmer in a creamy brandy-infused sauce (the liquor is optional, but the subtle sweetness makes the savoriness of the mushrooms more prominent). 

Traditionally, potpie is topped with a pastry dough crust. You could definitely use your favorite pie dough here, but we love to unroll a sheet of store-bought puff pastry over the mushroom filling. Its tender, flaky texture makes the potpie even more unique — and it’s easy to boot.


  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 pound sliced button mushrooms
  • 1/2 pound mixed mushrooms, coarsely chopped
  • 2 tablespoons olive oil
  • 3 carrots, peeled and thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 4 garlic cloves, sliced
  • 1/3 cup all-purpose flour
  • 2 cups chicken or vegetable broth, room temperature
  • 8 sage leaves, finely minced
  • 2 sprigs thyme, leaves only
  • 1 sprig rosemary, leaves removed and finely minced
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup brandy or sherry (optional)
  • 1/2 cup heavy cream
  • 1 package frozen puff pastry (1 sheet), thawed
  • all purpose flour, for dusting
  • 1 large egg



Preheat oven to 400 F.


Heat butter in a 10-inch cast iron skillet over medium heat. Add the diced onion, carrots and celery, and sauté 5 minutes or until onions are tender. Add the mushrooms, salt and pepper, and sauté 10 to 15 minutes, stirring occasionally, until all vegetables are tender and mushrooms have released their liquid and are slightly reduced in volume. Add olive oil. Add garlic and sauté just until fragrant, about 1 minute. Add the flour and stir to coat evenly. Add the broth, herbs, nutmeg and brandy (if using), and stir to combine. Raise heat and bring to a boil, then reduce to low and let simmer 10 minutes or until broth thickens. Remove from heat and stir in heavy cream. Taste and adjust seasoning with additional salt and pepper, as needed.


Remove puff pastry from package and on a floured surface, roll out to about 12 inches. Trim corners to create a loose circle shape. Place over the skillet, tucking the edges of the dough into the pan around the filling.


Whisk together egg, 1 tablespoon water and 1 tiny pinch kosher salt. Brush top of pastry with egg wash. Cut in three to five slits in center of dough to allow ventilation.


Bake 20 minutes, then reduce heat to 375 F and bake for an additional 20 minutes, or until dough is fully baked, puffed and golden, and filling is thick and bubbling.


Let cool 10 minutes before serving.