Mushroom Pot Pie

Yield: 6-8 Servings

2 Sheets Puff Pastry, Room Temperature

1 Lb. Chanterelle or Cremini Mushrooms

1 Stalk Celery, Minced

1Tablespoon Olive Oil

3 Tablespoons Unsalted Butter, Divided

2 Tablespoons Flour

1 Cup Low Sodium Chicken Stock

2 Tablespoons Port Wine

1 Teaspoon Country French Seasoning

1/2 Cup Heavy Cream

1 Egg

1/4 Cup Minced Flat Leaf Parsley

½ Teaspoon Vanilla Bean Sea Salt 

½ Teaspoon Ground White Peppercorns

If you're feeding a hungry crew, these individual pot pies are a perfect side dish to serve alongside beef or pork tenderloin. Or if you're hoping for something on the lighter side, they are perfect as a main course. Fresh, flavorful, and beautiful, these beauties make a real statement. And they are proof positive that you are an accomplished Home Chef. 


Place olive oil and 1 tablespoon butter in a sauté pan; heat over medium heat until butter has melted. Add  mushrooms and celery and sauté, stirring frequently, until celery is transparent and mushrooms have browned, releasing their juices.


Melt remaining butter in a separate pan placed over medium heat. Add flour, and stir to combine. Reduce heat to medium heat, and cook, stirring constantly, for 5 minutes until flour has cooked through and browned slightly. Add stock, wine, and seasonings. Stir to combine. Cover pan and simmer over medium heat for 15 minutes. Add cream and continue to cook for another 10 minutes until bubbly. Cool slightly. 

Crack egg into a small dish and whisk until smooth. Add a little of the cooled cream mixture to temper the egg. Then add egg back into the cream mixture. Stir in sauteed mushrooms, celery and minced parsley. Season to taste with salt and pepper 


Ladle mixture into individual ramekins. Roll pastry sheet to a thickness of 1/4". Cut into squares and place gently on top of each ramekin. Cut slits in the middle of each to allow steam to escape. Place ramekins on baking a sheet, and bake in preheated oven for 30-35 minutes until pastry has browned and filling is bubbling. Remove from oven and allow to cool for 10 minutes before serving.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Country French 
Our Country French seasoning
blend is a must-have for every
Home Chef. Adapted from the traditional French bouquet garni, it is perfect when you want to create soups, stocks, and stews with a French flare. And it essential for dishes like Beef Burgundy, Osso Bucco, Carbonnade, Roasted Chicken, and more!
Country French Seasoning (a.k.a. Bouquet Garni) from MorningStar Kitchen
Vanilla Bean
Sea Salt
Sweet, yet salty, our Vanilla
Bean Sea Salt makes a rich
and flavorful addition to both sweet and savory dishes. Try a little on chicken, vegetables, or salads. Use it as a finishing salt to create an extra layer of flavor in breads, pastries – even cocktails!
Vanilla Bean Sea Salt from MorningStar Kitchen
White Peppercorns
The pepper of choice in most
European kitchens, white
peppercorns are released from
their outer black shell by soaking. The process results in a more mellow taste than that of black pepper. And the creamy color works perfectly in recipes that are lighter in color.
White Peppercorns from MorningStar Kitchen