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Mini Mushroom and Gruyère Pot Pies with Thyme

Hearty Mini Mushroom and Gruyère Pot Pies with Thyme Delight

Delight in these Mini Mushroom and Gruyère Pot Pies with Thyme, offering a comforting and elegant dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Mixed Mushrooms Offers depth and umami; substitute with portobello or wild mushrooms for variation.
  • 1.5 cups Gruyère Cheese, shredded Adds a nutty, creamy flavor; can substitute with other Swiss or sharp cheeses.
  • 1 large Onion, finely chopped Provides sweetness and depth; can be swapped with shallots for a milder flavor.
  • 3 cloves Garlic, minced Enhances flavor with its aromatic punch; fresh is preferred for best results.
  • 1 tablespoon Fresh Thyme, leaves only Adds brightness and balances richness; other fresh herbs like rosemary can be used.
  • 0.25 cups All-Purpose Flour Thicken the sauce; cornstarch can be an alternative for gluten-free.
  • 1.5 cups Vegetable Broth For depth of flavor; chicken broth can be used if not keeping it vegetarian.
  • 1 cup Heavy Cream Creates a luscious consistency; substitute with half-and-half for a lighter version.
  • Salt and Freshly Ground Black Pepper For seasoning to balance flavors.
For the Puff Pastry
  • Puff Pastry Provides a flaky, buttery shell; use thawed frozen puff pastry from the store for ease.
  • 1 Egg, beaten Used for egg wash to achieve a golden-brown finish on the pastry.

Equipment

  • Oven
  • Skillet
  • ramekins
  • Rolling Pin
  • Round Cutter

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and grease six 6-ounce ramekins with butter or cooking spray.
  2. Roll out the thawed puff pastry to about 1/8-inch thickness and cut out circles larger than the ramekins.
  3. Melt 2 tablespoons of unsalted butter in a medium skillet, add the chopped onion, and cook for 4 minutes until translucent.
  4. Add 1 pound of mixed mushrooms and cook for 8–10 minutes until browned and tender.
  5. Stir in 3 minced garlic cloves and 1 tablespoon of fresh thyme leaves, sauté for another minute until fragrant.
  6. Sprinkle 1/4 cup of all-purpose flour over the mushroom mixture and cook for 2 minutes.
  7. Gradually add 1 1/2 cups of vegetable broth, stirring continuously to avoid lumps, and let it simmer for 5 minutes.
  8. Stir in 1 cup of heavy cream and simmer for an additional 3-5 minutes until thickened.
  9. Season generously with salt and freshly ground black pepper.
  10. Divide the mushroom and cheese mixture into ramekins and top with 1.5 cups of shredded Gruyère cheese.
  11. Cover with the pastry rounds, sealing edges tightly, and brush with beaten egg.
  12. Bake for 15–20 minutes until the pastry is puffed and golden brown.
  13. Let the pot pies cool for about 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 400kcalCarbohydrates: 30gProtein: 12gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

These pot pies are a comforting, elegant dish perfect for dinner parties or family meals. Experiment with different mushrooms for unique flavors.

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