Name: Creamy Mushroom Puff Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 sheet puff pastry thawed according to package instructions; 2 tablespoons olive oil; 1 yellow onion fine dice; 8 ounces cremini mushrooms quartered; 6 ounces oyster mushrooms roughly chopped; 1 cup diced carrots; 1 tablespoon tomato paste; 3-5 cloves garlic minced; 1 teaspoon fresh thyme leaves; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 cup dry red wine (or sub water); 2-3 gold potatoes small dice; 3 tablespoons all-purpose flour; 1/2 cup cashews soaked*; 2 cups vegetable broth; 2 teaspoons vegan worcestershire sauce optional, for a deeper flavor; 1 tablespoon low-sodium tamari or soy sauce; 1 cup frozen peas; 2 tablespoons non-dairy milk

There’s something irresistibly cozy about a warm, flaky pie filled with rich, luscious mushroom filling. This Creamy Mushroom Puff Pie Recipe combines deep umami flavors with a buttery puff pastry crust, making it a standout dish that’s perfect for sharing on chilly nights or impressing guests with a comforting homemade meal.

A round pie in a green-handled black skillet, topped with a golden brown, flaky crust with small vent cuts on top. One slice is removed, showing the inside filled with mixed ingredients like cubes of light brown meat, dark brown mushrooms, and some green peas in a creamy sauce. A long gold spoon is scooping some filling from the cut-out piece. The skillet sits on a white marbled surface with a beige cloth nearby and a white plate with another piece of the pie in the corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Puff Pie Recipe
Top Tip
How to Serve Creamy Mushroom Puff Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Puff Pie Recipe

Why You'll Love This Recipe

This Creamy Mushroom Puff Pie Recipe is truly one of those dishes I find myself craving whenever the weather turns crisp. The combination of savory mushrooms cooked in a creamy, rich sauce, all tucked under golden, crispy puff pastry, hits the cozy comfort food sweet spot every time. Plus, it’s surprisingly easy to pull together, even on weeknights!

Deep Umami Flavor: Combining cremini and oyster mushrooms gives this pie layers of savory, earthy taste you won’t get with just one type.
Velvety Cream Sauce: Blending soaked cashews creates an amazingly creamy texture without dairy—plus it’s silky smooth and naturally rich.
Flaky Puff Pastry Crust: Using store-bought puff pastry means flaky, buttery crust that bakes up perfectly golden and crisp every time.
Simple But Impressive: This pie feels fancy enough for guests but the recipe stays straightforward, so you can whip it up without stress.

Ingredients & Why They Work

Each ingredient in this Creamy Mushroom Puff Pie Recipe plays a role in balancing flavor, texture, and richness. The mix of mushrooms, veggies, and seasonings creates a savory filling, while the puff pastry adds that perfect flaky finish. Here are some key points to keep in mind when shopping or prepping:

Flat lay of a sheet of thawed puff pastry on a simple white ceramic plate, a small white bowl of golden olive oil, a small white bowl filled with finely diced yellow onion, fresh quartered cremini mushrooms, roughly chopped oyster mushrooms arranged in a cluster, diced bright orange carrots on a white ceramic dish, a small white bowl with deep red tomato paste, several peeled cloves of garlic, a few sprigs of fresh thyme leaves, a small white bowl with reddish paprika powder, a small white bowl of black pepper, a simple white ceramic bowl holding deep red dry red wine, a white ceramic dish with small diced gold potatoes, a small white bowl of raw whole cashews, a medium white ceramic bowl filled with golden vegetable broth, a small white bowl with dark vegan Worcestershire sauce, a small white bowl with glossy tamari soy sauce, a white ceramic bowl heaped with green frozen peas, and a small white bowl of creamy non-dairy milk, all ingredients fresh and natural, perfectly arranged with symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Puff Pastry: Make sure to thaw it properly as per package instructions; it’s what gives this pie its flaky, golden crust.
Cremini and Oyster Mushrooms: Combining these gives a nice textural contrast and a deep, earthy flavor, which is the heart of the filling.
Cashews: Soaked cashews blend into a creamy base that’s dairy-free but indulgently smooth—soaking is key for that texture.
Red Wine (or Water): Deglazing with wine adds a lovely depth, but water works fine if you prefer to skip alcohol.
Vegetables (Onion, Carrots, Potatoes, Peas): These add sweetness, body, and texture to the filling, making it hearty and satisfying.
Tomato Paste & Spices: Tomato paste brings umami boost, while thyme, paprika, and black pepper layer in aromatic flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Mushroom Puff Pie Recipe is how adaptable it is. You can customize it to your taste or dietary needs without losing that comforting, rich vibe. I often tweak the herbs or swap veggies based on what I have in the fridge.

Variation: I’ve tried swapping the cashews for cashew butter when I’m short on time, and it still gives that creamy texture without skimping on richness.
Seasonal Twist: Adding chopped kale or spinach during the last few minutes of simmering adds a nice pop of green and fresh flavor.
Make It Vegan: This recipe is naturally vegan with the cashew cream and tamari sauce, so it's perfect for plant-based diets.
Extra Flavor: A splash of vegan Worcestershire sauce really deepens the savory notes if you want an even bolder filling.

Step-by-Step: How I Make Creamy Mushroom Puff Pie Recipe

A white round plate holds a single serving of mushroom pot pie with two layers. The bottom layer is a thick, creamy mixture full of mushrooms and peas in a light brown sauce with chunks of potatoes. On top is a golden-brown, flaky crust piece, slightly cracked, showing its soft texture inside. A silver fork rests under the pot pie on the right side of the plate, with some sauce and mushrooms on it. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Mushrooms

Start by warming olive oil in your oven-safe cast-iron pan over medium-high heat. Toss in finely diced yellow onion, quartered cremini, roughly chopped oyster mushrooms, and diced carrots. Stir occasionally and let them cook for about 7 minutes until the veggies are soft and lightly golden. Then mix in tomato paste, cooking another 2 minutes to bring out its rich flavor. Lastly, stir in minced garlic, fresh thyme, paprika, and black pepper for that welcoming fragrance—it fills the kitchen with such a cozy aroma!

Step 2: Deglaze and Coat with Flour

Pour in dry red wine to deglaze the pan, scraping up all those flavorful browned bits from the bottom. If you prefer, water works as a great substitute here. Let it cook down for 2-3 minutes until the liquid mostly evaporates. Then sprinkle the all-purpose flour over the veggies, stirring constantly for 1 minute to cook out the raw flour taste and help thicken the eventual sauce.

Step 3: Blend Your Cream Base and Simmer

While the veggies cook, blend soaked cashews, vegetable broth, Worcestershire sauce, and tamari until luxuriously smooth. Add this creamy mixture to your pan, along with the small-diced gold potatoes. Bring it all up to a boil on high heat before lowering to medium and letting it simmer uncovered for 10-12 minutes. Stir occasionally to prevent sticking. Toss in frozen peas at the end for a touch of sweetness and bright color, then remove from heat.

Step 4: Assemble and Bake Your Puff Pie

If you used a different dish for cooking the filling, transfer it now to your chosen 10” oven-safe pan. Roll out your thawed puff pastry just enough to cover it with an inch of overhang. Lay the pastry over the filling, trim edges, then tuck and pinch to secure the overhang inside the pan. Don’t forget to cut around six 1-inch slits in the pastry’s top for steam to escape—that keeps the crust from getting soggy. Brush with non-dairy milk for a shiny golden finish, then bake at 400°F (200°C) for 25-30 minutes until bubbly and beautifully browned. Let it rest for 10 minutes before serving to set the filling nicely.

Top Tip

From all the times I’ve made this Creamy Mushroom Puff Pie Recipe, I’ve learned that the soaking time for cashews really shapes your creamy sauce. If you’re short on time but want smooth results, using hot water to soak for 30 minutes works, but longer soaking yields a silkier texture.

Cashew Soak Time: I like to soak mine overnight if I can—it makes blending effortless and the sauce ultra-smooth.
Fresh Mushrooms: Be sure not to wash your mushrooms too much; just wipe them clean with a damp cloth to keep their texture intact.
Puff Pastry Handling: If your pastry gets too warm while rolling, pop it back in the fridge for 15 minutes to firm up—it makes shaping easier.
Bake Placement: Placing a baking sheet under the pie catches any drips, keeping your oven clean and making cleanup a breeze.

How to Serve Creamy Mushroom Puff Pie Recipe

Creamy Mushroom Puff Pie - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or thyme leaves right before serving—it adds a fresh green pop of color and a hint of herbal brightness that cuts through the richness. Sometimes a drizzle of good-quality olive oil over the top right before slicing brings an extra layer of indulgence.

Side Dishes

This pie is quite filling, but I often pair it with a crisp, tangy green salad dressed lightly with lemon vinaigrette. Roasted Brussels sprouts or a simple sautéed green veggie like spinach also balance the richness beautifully.

Creative Ways to Present

For special occasions, I’ve baked individual pies in small ramekins or muffin tins using puff pastry for cute personal portions—it always impresses guests and makes serving easier. Another fun idea is to top the pie with cut-out puff pastry shapes, like leaves or mushrooms, for a beautiful seasonal touch.

Make Ahead and Storage

Storing Leftovers

I typically cover leftovers tightly with foil or transfer portions to airtight containers before refrigerating. The pie holds up well for up to 5 days, though the crust softens a bit — still delicious warmed gently.

Freezing

If I want to freeze the pie, I assemble it but don’t bake, wrapping it securely in plastic wrap and foil. When ready, I bake straight from frozen, adding a bit more time, and it turns out wonderfully flaky and creamy.

Reheating

To bring leftovers back to life, I reheat in a 350°F oven for about 15-20 minutes, which crisps up the puff pastry nicely while warming the creamy filling without drying it.

Frequently Asked Questions:

Can I use fresh mushrooms other than cremini or oyster?

Absolutely! Button, shiitake, or portobello mushrooms work well too—just chop them similarly so the cooking times stay consistent.

Do I have to soak cashews overnight?

Not necessarily—you can soak cashews in hot water for about 30 minutes, but soaking longer (like overnight) makes blending easier and the sauce smoother.

Is this recipe suitable for vegans?

Yes! This Creamy Mushroom Puff Pie Recipe uses plant-based ingredients, including cashew cream and vegan Worcestershire sauce, making it perfect for vegan diets.

Can I make this pie gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend and use gluten-free puff pastry if available, but be aware that texture might vary slightly.

Final Thoughts

Honestly, this Creamy Mushroom Puff Pie Recipe feels like a big warm hug in food form every time I make it. It’s the kind of meal you want to curl up with while the seasons change, yet it’s elegant enough for company. I hope you enjoy making and savoring it as much as I do—there’s something truly special about sharing a slice of comfort made from scratch with the people you love.