Skip to content
Creamy mushroom pot pie recipe

Creamy mushroom pot pie recipe

2 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

Ingredients

  • 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

    1775kj
    425kcal
    21%
  • 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

Method

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.

See more Pie recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus