Portobello Pot Pie Recipe

Name: Portobello Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (9 inch) unbaked pie crusts; 6 small red potatoes; 3 tablespoons olive oil; 1 cup sliced onion; 1 cup thinly sliced fresh shiitake mushrooms; 3 1/2 cups water; 1/4 cup tamari or soy sauce; 5 tablespoons rice flour; 2 portobello mushroom caps, cut into bite size pieces; 1 teaspoon dried thyme; 2 teaspoons dried sage; 2 stalks celery, chopped; 1 carrot, cubed

Servings: persons

2 (9 inch) unbaked pie crusts
6 small red potatoes
3 tablespoons olive oil
1 cup sliced onion
1 cup thinly sliced fresh shiitake mushrooms
3 1/2 cups water
1/4 cup tamari or soy sauce
5 tablespoons rice flour
2 portobello mushroom caps, cut into bite size pieces
1 teaspoon dried thyme
2 teaspoons dried sage
2 stalks celery, chopped
1 carrot, cubed

1
Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.
2
Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
3
Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
4
Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
5
Bake for 40 minutes in the preheated oven, until crust is golden brown.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (9 inch) unbaked pie crusts, 6 small red potatoes, 3 tablespoons olive oil, 1 cup sliced onion, and more.

Yes, Portobello Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Portobello Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions