READY IN 1½ hrs

Portobello Pot Pie

Read Reviews (43)

"Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling." — JOHN DAILEY

Directions

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.
Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
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.
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.
Bake for 40 minutes in the preheated oven, until crust is golden brown.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Footnotes

Cook's Note:
I use this veggie pot pie crust recipe.

Reviews More Reviews

Most Helpful Positive Review

Oct 26, 2003

Hey, it's me, the submitter... I have noticed that a couple of people are saying that the filling is too watery, that could be due to the wrong type of flour... Rice flour absorbs a lot more water than the same amount of AP flour, if you are going to use AP flour, use more flour than the recipe calls for...

—JOHN DAILEY

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Most Helpful Critical Review

Apr 03, 2012

I did not care for this recipe. I followed the recipe exactly. I had no problem with it being to runny or not fitting in the (homemade) pie crust/plate, I just didn't care for the taste.

—willow77

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58 Ratings

Dec 19, 2008

I am a vegetarian and live off of stir fried veggies. I believe the best way to make this work is to pre-fry all the veggies so their best flavor comes through. This was a huge hit at my potluck and I'm making it for Christmas this year! Gruyere cheese, sherry, broth and cornstarch are my additions to make it lovely and so, so flavorful. To die for! -Fry the onions in the olive oil until they start to carmelize. -Add the carrots and celery and cook for about 5 minutes. -Add all the mushrooms and stir-fry together with the other veggies until they are all browned, tender, and fragrant. If the carrots and celery are still a little too firm, they'll soften as the pie bakes. -Add 1/2 C Sherry and the tamari. Whisk in about 1 T cornstarch (as you would the rice flour) and simmer until the mixture starts the thicken and bubble. -At this point, add the potatoes and whisk in as much veggie stock as you need to reach a desirable consistency. -Grate in about a 1/4 C Gruyere cheese! The filling is done. Prepare the pie as you would according to the recipe. Grate a little gruyere cheese over the top before popping it into the oven and you will be in heaven!

—CHOOCHOOMCYUMMY

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Mar 06, 2006

This recipe was perfect veg. recipe. My boyfriend and I are not vegetarian though his mother and sister are and this was wonderful. Everyone raved about it. Though by following the recipe I made enough for 3 pies. So I ended up baking it in a casserole dish. I paired it with grilled asparagus tossed in olive oil, and lightly seasoned with salt, pepper, and garlic. Delecious!

—Michelle

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Mar 18, 2008

This is a great recipe. I have made it a few times... I usually double the recipe and put half in a 9x9" dish then top with a sheet of puff pastry. I freeze the other half to use with the rest of the puff pastry at another time! I also add a few dashes of worcestershire sauce to the gravy mixture.

—RWILLI

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Jan 26, 2011

If you're thinking of making this pie, you've come to the right place by reading reviews! I've made portobello and chicken versions of this pie now, and I relied heavily on some of the consistent reviews I read here. For example, I used all-purpose flour for the gravy and almost doubled the measurement, and used vegetable stock and wine in place of the water. I also made my own crust. I agree with other reviewers that this recipe makes about twice the amount of filling you need for a 9-inch pie. This recipe is a great start though, with a few modifications.

—jen_spork

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Jul 15, 2003

This was very tasty however next time i make it i think i will serve the filling over rice insted of putting it in a pie filling....Thanks for the recipe John :)

—DJMOZILLA

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Nov 25, 2011

This can be a good vegan Thanksgiving main dish with some modifications. Most importantly, make sure the filling is liquid enough (about the consistency of gravy), as it doesn't taste good when it's too thick and some of the water will evaporate in the baking. However, if you're using all-purpose flour instead of rice flour, you can use 1 1/2 times as much. Also, it's a good idea to taste the filling while it's cooking and add extra soy sauce (up to 1 1/2 times as much total) if you find it's too bland. The carrots and celery should be added to the pot with the onions and mushrooms, so that they end up soft instead of crunchy. Finally, make sure the pie crusts you use are unsweetened (0g sugars in the Nutrition Facts) so they fit with the filling.

—aaronm_k

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Nutrition

Calories
418 kcal
21%

Carbohydrates
51.9 g
17%

Cholesterol
0 mg
0%

Fat
20.4 g
31%

Fiber
5.5 g
22%

Protein
8 g
16%

Sodium
763 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Portobello Pot Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 418
Calories from Fat: 184

% Daily Value *
Total Fat 20.4g 31 %
Saturated Fat 4.5g 23 %
Cholesterol 0mg 0 %
Sodium 763mg 31 %
** Potassium 853mg 24 %
Total Carbohydrates 51.9g 17 %
Dietary Fiber 5.5g 22 %
Protein 8g 16 %
** Sugars 3.6g
Vitamin A 27 %
Vitamin C 23 %
Calcium 5 %
Iron 33 %
** Thiamin 29 %
** Niacin 49 %
** Vitamin B6 22 %
** Magnesium 17 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.