I’m too damn disorganized to make and post thanksgiving recipes for you before thanksgiving. Plus, we’re celebrating thanksgiving at my in-laws’. So I wont be posting a complete thanksgiving menu this year. These pot pies however, will make a great entree for thanksgiving. It takes just over an hour to make and you could work on your side dishes while these pot pies bake in the oven.
Use any kind of vegetables you like. I like the meatiness of wild mushrooms. The creamy, mushroomy filling is really good with the flaky, golden puff pastry crust. Doesnt puff pastry just make everything better?! Another thing that will make your pot pie better is using a good wine in this recipe. I used a Gruner Veltliner, a dry, food-friendly white wine from Austria. I used this wine in the recipe and then served the rest with the meal.
To make the leaves that go on top of the puff pastry, simply score out a leaf shape from a piece of puff pastry. Use a sharp knife to get clean edges. Then press the blunt side of the knife to make veins on the leaf. Place 2 leaves on top of the puff pastry shell.
A note on using dried wild mushrooms: Use any kind of wild mushroom you like. This recipe requires you to use some of the mushroom soaking liquid. However, if you are using chanterelle mushrooms(which will be delicious in this recipe), I recommend that you dont use the soaking liquid. Chanterelle soaking liquid can be bitter sometimes. So if you are using chanterelles, use some mushroom stock, vegetable stock or milk instead.
Marx Foods is a great place to buy a wide variety of mushrooms online.
Wild Mushroom and Pasta Pot Pie Recipe
serves 2-3 as an entree
1/2 oz dried wild mushrooms like chanterelle, morel or porcini
2 1/2 cups boiling water
1 cup milk
1/2 cup heavy cream
4 tablespoons flour
2 tablespoons butter or olive oil
1/2 a medium onion
10 oz baby bella (crimini) mushrooms
2 teaspoons minced garlic
2 sprigs fresh thyme
1/2 sprig frsh rosemary
1/2 cup dry white wine
3/4 cup frozen mixed vegetables
1/2 cup small sized pasta like small shells, uncooked
1 sheet puff pastry, thawed
Soak dried mushrooms in boiling water for 15 minutes. After 15 minutes, squeeze out the water from the mushrooms, chop the reconstituted mushrooms if they are large. Reserve the mushroom soaking liquid (see note above).
Chop the onion. Pull the leaves away from the thyme and rosemary sprigs and finely chop the leaves. Quarter the crimini mushrooms. Whisk milk, cream and flour together and set aside.
Cook the pasta in salted water. Pasta must be very al dente. It will finish cooking in the oven. If you are not using the pasta immediately, run some cold water over drained pasta to stop the cooking process.
Pre heat oven to 375f.
Heat oil/butter and add onion. Cook on medium heat till the onion is translucent. Add crimini mushrooms and wild mushrooms. Cook for 2 minutes on medium-high. Then add garlic, thyme, rosemary and white wine. Let most the wine boil away. Add frozen vegetables, salt, pepper, 1/2 cup mushroom soaking liquid and the milk+cream+flour mixture. Let the sauce come to a boil. Then reduce heat and simmer for about 4 minutes or till the sauce has thickened slightly and flour doesnt taste raw anymore. Turn off heat. Stir in cooked pasta.
Place the filling in an oven proof dish. (Use either individual sized dishes or one large dish). Cut the puff pastry sheet so that it fits over the top of the dish with a little draping over the sides. Place puff pastry sheet over the top of the filling. Brush some milk over the puff pastry. Place the pot pie on a baking sheet and bake for about 30 minutes or till the puff pastry is golden brown. The filling may boil over, so make sure the dish is on a baking sheet before placing in the oven.
Do you need any more words Sala?
Bright pics with lovely red pots. I love them. And pie recipe is good too. 
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What stunning pictures!!!!!
I am not a fan of mushroms, but this recipe looks so tempting.
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A scrumptious looking recipe!
Cheers,
Rosa
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the first pic is gorgeous sala! we get similar pot pies in a place called soup spoon. i get them often when in a hurry for lunch
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You have patience and creativity–to make those leaves I mean. Do you use pepperidge farms? I tried puff pastry from an organic store once and had some puffs made with the regular puff pastry sheets. There was a remarkable difference.
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Sala @ Veggie Belly Reply:
November 24th, 2009 at 11:45 am
Yes, I used pepperidge. I’ve never tried organic puff pastry..will have to look for them next time.
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These look delish, maybe something to make for Christmas.
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You are so right! Puff pastry makes anything , well almost anything, taste better. Love any kind of mushrooms, these look absolutely yummy!
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This looks awesome and adorable!
I’ll have to try to make it 
For your question…
I found it at Whole Foods. I also did a quick search on amazon.com and found some there to!
Happy tofurkey day! :0
Cindy
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Looks like a total crowd pleaser, in both taste & looks department. Love those cute pots. Where did you buy them?
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Sala @ Veggie Belly Reply:
November 24th, 2009 at 11:39 am
Pavani, I got them at world market. They also had the pots in yellow and green.
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awesome idea to put pasta in the pot pie! i have never tried that.
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Looks fabulous Sala and you are so right about puff pastry making everything delicious. The red bowls look so festive. Have a happy thanksgiving.
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the pics are gorgeous. that looks like a very yummy & comfy meal
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Amazing presentation.This might be a great dish at a potluck or a party.
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Such gorgeous photos you take. And a delicious looking recipe
I can understand not posting a Thanksgiving menu, it’s frustrating to try to do so BEFORE the big day. I love puff pastry recipes though, I have to give this one a try.
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OMG, so cute! I love the leaf detail. Beautifully arranged pictures.
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I agree with other commenters that those pots are adorable and your photos stunning! Thanks for taking the time to explain the leaf decorations. So often, I find the best part of the food presentation missing from the instructions. Happy holidays!
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What a beautiful beautiful dish. I made pot pies for my clients about a year ago and they were nowhere near as beautiful as these. I think the pots really make the dish – so cute. Sala, I hope you have a lovely Thanksgiving!
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The mix of fresh and dried mushrooms sounds delicious! The leaves of pastry on top are so pretty too.
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love love love your pictures! happy thanksgiving!
i have to carry a dish for a dinner tomorrow and friday, brainstorming ideas right now.
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Wonderful dish! Wow! I love the veggie filling and the crust is beautiful! Your photos are stunning too! All around fabulous! And making me hungry for mushrooms!
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A georgous festive wild mushroom pot pie this is!! A feast for the eyes & mouth!
MMMMMMMMMMMMMMMMMMMMMMMMM,…
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Wow, those pot pies look absolutely scrumptious! And I just love your red pots, so gorgeous!
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OMG! You are ridiculously good! I – I – I want some of those little pots. Where can I purchase them?
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Congrats on DMBLGIT – beautiful lighting and styling!
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How do you print the recipes you have here…..such as the mushroom pot pie…. without printing out 16 pages worth of recipes. I do not see a print this page title.
Please let me know as I am wanting to make this pot pie recipe!
Thanks,
Pamela Sammis
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Sala @ Veggie Belly Reply:
January 2nd, 2010 at 7:42 pm
I dont have a print feature yet. But you can easily cut and paste the recipe text onto a word document and then print the word document.
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Congrats on DMBLGIT!
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these look simply delicious – i love pies like this and make them often (few recipes on my blog) always a great meal!
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I made this for dinner tonight, in one large pie dish. It was DELICIOUS and very filling. There were three adults eating dinner and we had to force ourselves to stop eating because, despite being full, we just wanted to keep enjoying it’s absolute scrumptiousness. I haven’t had a really good pot pie since I became a vegetarian – this is a wonderful “comfort food” recipe and I think I’ll be making it often.
Thank you for your amazing site, I’ve been trying a bunch of your recipes and have loved every one!!!
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Looks delicious.
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