Portobello Pot Pie

Portobello Pot Pie


"Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling."
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1 h 30 m servings 418 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.



  1. 65 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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...

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...

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...

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 ...

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 consisten...

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 :)

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 ...

Delicious! I used criminis instead of shiitakes, but I think next time I might use a wild mushroom mix for fun. I'll also salt the gravy. I caramelized the onions, and next time I'll add more. I...

Delicious! The only downside was my frozen pie crust, which tasted like a frozen pie crust. Everything else was wonderful. I used allpurpose flour so I cut down on the water - used about 2 cu...