Mushroom Potpies with Blue Cheese

IMG_5108 An incredibly rainy morning – we haven’t had a day like this since last spring, so I’m not complaining.  I even turned on the furnace yesterday when I realized the house wasn’t going to go above 65°. Probably because of the weather, I figured it was time to have a warm & fall type meal, so started muddling through ideas in the mid afternoon.  We have lots of meats available, but they’re all in the deep freeze, and really, meat should be thawed in the fridge rather than the microwave, but having not planned ahead, meat wasn’t an option.  We do have some halibut & salmon, waiting to be used (because they can easily be cooked from frozen), but I’m trying to make them last at least a little longer.  So, I decided to go with a vegetarian meal.  I have made mushroom potpies a fair amount in the past, but usually for clients.   Taking the time to really think them out, crusts and all, produced a heartier version than the ones I’ve done before.

Potpies are definitely one of the best comfort foods we have, whether they’re beef, poultry, fish or vegetable. One Christmas I made 3-dozen mixed potpies as a gift for Mom & Dad to have in their freezer for those nights when they just wanted something simple.   Probably one of the best gifts I’ve ever given based on the scale of appreciation.

Basically a potpie is a hearty stew capped off with pastry.  They can just have a top crust, or be double crusted.  This short-crust is one of my favourites, but there’s no reason not to use any savoury basic piecrust recipe.         

Click here for printable version.

Makes 4 Potpies

Need 4 – 8 or 10 oz ramekins or ovenproof dishes



1½ c flour

3½ oz butter (about 100gr) – cut into 1” pieces

1 egg

1T milk


1T olive oil

1 onion

2 carrots

500 gr mixed mushrooms (a couple of ounces over a pound) – I’ve used white & brown field mushrooms – basic grocery store variety

salt & pepper

1T ketchup

1T soy sauce (or balsamic vinegar, or dry sherry – all work well)

½ t dried thyme

1 c vegetable stock

125 gr blue cheese or Stilton – or use a soft cheese like Cowgirl Creamery’s Mt Tam or some basic Brie.

For Egg Wash:

1 egg

1T water



Put the flour, butter and egg into the bowl of a processor.IMG_5076

Process until you have a fine crumb.IMG_5078

Drizzle in the milk.

Process until the dough comes together.IMG_5079

Turn out onto your work surface.

Form the dough into a ball and wrap with cling film.IMG_5080

Refrigerate for ½ an hour.


Cut the onion in half lengthwise, and then into thin slicesIMG_5086

Peel and cut the carrots into pieces, and then process (no need to clean out the processor bowl from the crust), or chop finely, or grate.IMG_5088

Wipe the mushrooms clean, and trim off the dry part of their stalks. Cut them into thick slices, and then once through the middle to create nice size chunks of mushroom.IMG_5082


In a large skillet, heat the oil over medium heat.

Add in the onion slices and cook for 3 minutes, stirring occasionally.IMG_5090

Add in the carrot pieces and continue to cook another 2 minutes, stirring occasionally.IMG_5091

Add in the mushroom pieces and cook for another 5 minutes, stirring occasionally.



Add in the ketchup, soy sauce, dried thyme and vegetable stock and bring to a boil.IMG_5094

Reduce the heat to medium low and reduce the liquid to half. IMG_5097

While the mushroom mix is cooking and reducing, remove the dough from the fridge.

Divide into 4 equal sized balls.IMG_5098

Roll out on a lightly floured surface until you have 4 circles that will fit over the dishes with a 1” overhang.

Evenly spoon the filling into the ramekins.

If using blue cheese or Stilton, crumble an equal amount onto each dish of filling.  If using a soft cheese, cut it into 4 equal size wedges or pieces and press into the center of each dish of filling.IMG_5095



Whisk together the egg and tablespoon of water.

Brush some of the egg wash onto the rim of each dish.IMG_5101

Place a round of dough on each dish, pressing slightly on the edges.

Trim off the overhang leaving about ½” still overhanging.IMG_5103

Cut a slit in the top of each crust.IMG_5105

Brush some of the egg wash onto each crust.IMG_5106

Place the dishes on a parchment lined baking sheet or pan.  Makes it easier to clean up any boil overs.

Bake at 400° for about 25 minutes, or until the crusts are golden and the filling is bubbling.IMG_5107

Enjoy with a side of steamed vegetables.IMG_5109

Fantastic dinner for a rainy night, or a dark night, or a cold night, or just because.IMG_5112

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