Introduction

These Mini Mushroom and Gruyère Pot Pies with Thyme are a delightful comfort food perfect for cozy evenings. Crispy puff pastry tops a creamy, flavorful mushroom filling enriched with Gruyère cheese and fresh thyme. They’re elegant yet easy to make, ideal for impressing guests or treating yourself.

Four small golden brown puff pastry tarts are neatly arranged on a white plate with a few sprigs of fresh green herbs scattered around. Each tart has a thick, flaky, and slightly crispy outer crust with a glossy finish. Inside the crust is a creamy, light yellow filling that looks smooth and cheesy, topped with roasted mushroom slices that are dark brown with slight caramelized edges. The mushrooms sit on top of the creamy layer, with small flecks of herbs visible throughout the filling. The tarts have a warm, inviting texture, showing the contrast between the crispy crust and soft filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (approximately 2 sheets) frozen puff pastry, thawed
1 1/2 cups Gruyère cheese, shredded
2 tablespoons unsalted butter
1 pound mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup heavy cream
Salt and freshly ground black pepper, to taste
1 egg, beaten (for egg wash)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease six 6-ounce ramekins and set aside.
Step 2: On a lightly floured surface, roll out thawed puff pastry to about 1/8 inch thickness. Cut into rounds slightly larger than the ramekins.
Step 3: In a large skillet over medium heat, melt butter. Add chopped onion and cook until translucent, about 4 minutes.
Step 4: Add garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until mushrooms are golden and their moisture has evaporated, about 8–10 minutes.
Step 5: Stir in fresh thyme leaves and flour. Cook for 2 minutes to eliminate the raw flour taste.
Step 6: Gradually pour in vegetable broth while stirring to avoid lumps. Bring mixture to a simmer.
Step 7: Add heavy cream and reduce heat. Continue cooking until sauce thickens, about 5 minutes.
Step 8: Season with salt and freshly ground black pepper to taste.
Step 9: Divide mushroom filling evenly into prepared ramekins. Sprinkle Gruyère cheese generously over the top of each.
Step 10: Place a puff pastry round over each ramekin and press edges gently to seal. Brush tops with beaten egg for a golden finish.
Step 11: Arrange ramekins on a baking sheet and bake for 15–20 minutes, or until puff pastry is golden and puffed.
Step 12: Let pot pies cool slightly before serving to enjoy the warm, creamy filling safely.

Tips & Variations

Use a mix of mushrooms for depth of flavor and texture.
For a richer taste, substitute vegetable broth with chicken broth if not vegetarian.
Feel free to add fresh herbs like parsley or chives on top before serving for a fresh touch.
To make ahead, prepare filling and assemble pot pies, then refrigerate before baking. Add a few extra minutes to baking time if baking straight from the fridge.

Storage

Store leftover pot pies covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to maintain the pastry’s crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows four small round puff pastry tarts placed on a white plate, set on a white marbled surface. Each tart has a golden-brown crispy crust that rises slightly at the edges, creating a thick border. Inside, there is a creamy, light yellow filling speckled with small bits of herbs. On top of the filling, there are two or three slices of cooked mushrooms, dark brown with a slightly glossy texture. Small green herb sprigs are scattered on and around the tarts on the plate, adding a fresh touch. The light highlights the flaky layers of the pastry and the moist texture of the mushrooms, giving the image a warm and inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Gruyère?

Yes, cheeses like Swiss, mozzarella, or fontina can be good substitutes, but Gruyère’s nutty flavor pairs especially well with mushrooms.

Can I make these pot pies vegan?

To make a vegan version, use plant-based puff pastry, substitute butter with vegan margarine, replace heavy cream with coconut or cashew cream, and use a vegan cheese alternative or omit cheese altogether.