Creamy mushroom pot pie recipe
Made using just 5 ingredients, this speedy riff on a comfort food classic can be made in individual pots or one big dish.
See method- Serves 4
- 30 mins to cook
- 425 calories / serving
Ingredients
- 1tsp oil
- 300g classic vegetable base mix
- 2 x 500g packs frozen mushroom medley
- ½ x 400g tin cream of mushroom soup
- 375g ready-rolled puff pastry
- 400g frozen bean and pea mix
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Shop ingredientsEach serving contains
- Energy
- 1775kJ 425.0kcal
- Fat
- 17g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 45.3gProtein 17.3gFibre 12.9g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a frying pan over a high heat. Add the vegetable base mix and mushrooms and cook for 2-3 mins until starting to soften. Stir through the mushroom soup until evenly coated.
- Divide the mix between 4 small pie dishes (roughly 250ml) or 1 medium-sized pie dish (roughly 1ltr).
- Cover the dishes with the pastry, trimming off any excess (use it to decorate the pies, if you like). Cut a cross in the middle of the pies to create a steam hole and bake in the oven for 15-20 mins or until the pastry is golden and the filling is bubbling.
- Meanwhile, bring a pan of water to the boil, add the bean and pea mix and cook for 5 mins until they rise to the top. Drain and leave to steam-dry for 1 min before serving with the pies.
- See more Pie recipes
