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Savory Mini Mushroom Gruyere Pot Pies

Savory Mini Mushroom Gruyere Pot Pies

Buttery puff pastry crowns a creamy mushroom, thyme, and Gruyere filling. Cozy, rich, and perfect for individual servings.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 14 oz cremini mushrooms, sliced
  • 1 cup yellow onion, finely diced
  • 3 tsp garlic, minced
  • 2 tsp fresh thyme leaves, chopped
  • 3 tbsp all-purpose flour
  • 0.33 cup dry white wine
  • 1.25 cup low-sodium vegetable broth
  • 0.5 cup heavy cream plus 1 tbsp for brushing pastry
  • 1 tsp Dijon mustard
  • 1.25 tsp kosher salt adjust to taste
  • 0.75 tsp freshly ground black pepper
  • 1.25 cup Gruyere cheese, shredded
  • 2 tbsp fresh parsley, chopped
  • 10 oz puff pastry, thawed cut into 6 squares or rounds

Instructions

Preparation Steps

  • Preheat oven to 400°F. Lightly grease six muffin cups or small ramekins.
  • Roll puff pastry slightly and cut into six pieces. Chill the cut pastry while you make the filling.
  • Warm olive oil and butter in a large skillet over medium-high heat.
  • Sauté mushrooms until deeply browned and most liquid evaporates, about 6–8 minutes.
  • Add onion with a pinch of salt. Cook until soft, 3–4 minutes. Stir in garlic and thyme for 30 seconds.
  • Sprinkle flour over vegetables and stir to coat. Cook 1 minute to remove raw taste.
  • Pour in white wine. Scrape the pan and reduce until mostly evaporated, about 1–2 minutes.
  • Whisk in broth and cream. Simmer, stirring, until thick and glossy, 3–5 minutes.
  • Off heat, stir in Dijon, salt, pepper, parsley, and Gruyere until melted. Taste and adjust seasoning.
  • Divide hot filling among cups. Top each with a chilled pastry piece and cut a small vent.
  • Brush pastry lightly with a bit of cream. Bake until puffed and deep golden, 20–25 minutes.
  • Rest 5 minutes before serving. Run a knife around edges to release, if needed.

Notes

Variation: Stir a splash of dry sherry or a pinch of nutmeg into the sauce for extra depth. For a heartier version, fold in 1 cup diced rotisserie chicken. To make ahead, cool the filling, assemble, and refrigerate up to 24 hours; bake from cold, adding 3–5 minutes. Leftovers reheat well at 350°F for 10–12 minutes.
This recipe is an original creation inspired by classic Savory Mini Mushroom Gruyere Pot Pies flavors. All ingredient ratios and instructions are independently developed.