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Creamy mushroom pot pie recipe

Creamy mushroom pot pie recipe

3 ratings

Made using just 5 ingredients, this speedy riff on a comfort food classic can be made in individual pots or one big dish. See method

  • Serves 4
  • 30 mins
  • 425 calories / serving
  • Vegetarian


  • 1tsp oil
  • 300g classic vegetable base mix
  • 2 x 500g packs frozen mushroom medley
  • ½ x 400g tin cream of mushroom soup
  • 375g ready-rolled puff pastry
  • 400g frozen bean and pea mix

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    7g 36%
  • Sugars

    10g 11%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 45.3g Protein 17.3g Fibre 12.9g


1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a frying pan over a high heat. Add the vegetable base mix and mushrooms and cook for 2-3 mins until starting to soften. Stir through the mushroom soup until evenly coated.

2. Divide the mix between 4 small pie dishes (roughly 250ml) or 1 medium-sized pie dish (roughly 1ltr).

3. Cover the dishes with the pastry, trimming off any excess (use it to decorate the pies, if you like). Cut a cross in the middle of the pies to create a steam hole and bake in the oven for 15-20 mins or until the pastry is golden and the filling is bubbling.

4. Meanwhile, bring a pan of water to the boil, add the bean and pea mix and cook for 5 mins until they rise to the top. Drain and leave to steam-dry for 1 min before serving with the pies.

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