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Mini Mushroom & Gruyère Pot Pies

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Warm, flaky pot pies filled with earthy mushrooms and creamy Gruyère cheese, perfect for cozy dinners.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cups mushrooms (such as cremini or button), diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 cup Gruyère cheese, shredded
  • 1 teaspoon Dijon mustard
  • 1 package puff pastry (2 sheets), thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Melt the butter in a large skillet over medium heat, then add the onion.
  3. Add the diced mushrooms and cook until browned.
  4. Stir in the minced garlic and thyme, then season.
  5. Sprinkle flour over the mixture and combine.
  6. Pour in the broth gradually, stirring until thickened.
  7. Add the heavy cream, Gruyère cheese, and mustard until combined.
  8. Roll out puff pastry on a floured surface and cut out circles.
  9. Place pastry into ramekins and fill with the mushroom mixture.
  10. Cover with another pastry circle and seal the edges.
  11. Brush with beaten egg for a golden finish.
  12. Bake for 20-25 minutes until golden brown.
  13. Cool slightly before serving.

Notes

These pot pies can be served with a light salad or roasted vegetables for a complete meal. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://recypez.com/mini-mushroom-gruyere-pot-pies/

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