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Mini Mushroom & Gruyère Pot Pies

Mini Mushroom & Gruyère Pot Pies for Cozy Comfort Evenings

Delight in these Mini Mushroom & Gruyère Pot Pies, a perfect cozy comfort dish for any gathering or weeknight dinner.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp Unsalted Butter Can be replaced with plant-based butter for vegan variations.
  • 1 tbsp Olive Oil Ideal for sautéing vegetables.
  • 1 medium Shallot Contributes sweetness; substitute with onion if unavailable.
  • 1 clove Garlic Fresh minced garlic is best.
  • 500 g Mixed Mushrooms Recommended mix of cremini, shiitake, and oyster mushrooms.
  • 1 tbsp Fresh Thyme If fresh isn’t available, use dried thyme (1 tsp).
  • Salt and Black Pepper Essential for seasoning; adjust to taste.
  • 2 tbsp All-Purpose Flour Thickens the filling.
  • 120 ml Dry White Wine Can substitute with vegetable broth for non-alcoholic.
  • 240 ml Whole Milk Forms the creamy base.
  • 100 g Gruyère Cheese Grated; alternatives include cheddar or Fontina.
  • 1 tsp Dijon Mustard Optional; adds tanginess.
For the Crust
  • 1 sheet Puff Pastry Can substitute with pie crust.
  • 1 medium Beaten Egg For egg wash.
For Garnish
  • Extra Thyme Leaves For garnish before serving.
For Greasing
  • Butter or Cooking Spray Needed for preventing sticking.

Equipment

  • Skillet
  • Ramekins
  • Pastry Brush
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat oven to 200°C (400°F) and grease six ramekins.
  2. In a skillet, heat butter and olive oil over medium heat. Sauté chopped shallots for about 3 minutes, then add garlic and cook for an additional minute.
  3. Add mixed mushrooms and cook for 5–7 minutes, seasoning with thyme, salt, and pepper.
  4. Sprinkle flour over the mixture and stir for about 1 minute. Gradually pour in dry white wine while stirring.
  5. Slowly pour in whole milk, stirring until thickened. Remove from heat and fold in Gruyère cheese and optional Dijon mustard.
  6. Allow the filling to cool for about 10 minutes. Roll out puff pastry and cut out rounds larger than the ramekin tops.
  7. Spoon filling into ramekins, place pastry rounds on top, seal edges, and cut slits for steam.
  8. Brush pastry with beaten egg and sprinkle extra thyme leaves before baking.
  9. Bake for 18–22 minutes until pastry is golden brown.
  10. Cool for 5 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 320kcalCarbohydrates: 28gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 360mgPotassium: 340mgFiber: 2gSugar: 2gVitamin A: 8IUVitamin C: 6mgCalcium: 15mgIron: 10mg

Notes

Make filling ahead for deeper flavors. Choose flavorful mushrooms and ensure proper pastry handling for best results.

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