Mushroom Pot Pies with Parker House Crust
Prep time
Cook time
Total time
It's a good idea to make the stock a day or two in advance of prepping this recipe.
Recipe type: Vegetarian, Main dish
Serves: 4-8
  • 1 large baking potato
  • 2 large sweet potatoes
  • 1 cup frozen pearl onions
  • 2 carrots, diced
  • 1 stick butter, melted
  • Salt and freshly ground pepper
  • 1 large onion, diced
  • 2 Tbsp. chopped sage
  • 2 Tbsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary, chopped
  • 1½ lbs. fresh mushrooms (cremini, shitake, portobello) stemmed and chopped
  • ¾ cup Marsala
  • ½ cup flour
  • 6 cups Mushroom Stock
  • ½ cup heavy cream
  • Parker House Roll Dough
  1. Preheat oven to 400°F and cover a baking sheet with foil.
  2. Toss the potatoes, pearl onions and carrots with 3 Tbsp. melted butter on the foil covered pan. Spread them out and season with salt and pepper. Roast until tender, stirring once, about 30 minutes.
  3. Turn the oven down to 350°F.
  4. Meanwhile, in a large pot or Dutch oven, heat 3 Tbsp. of the butter. Add the diced onion, sage, thyme and rosemary and cook over moderately high heat, stirring, until the onion is softened, about 5 minutes.
  5. Add the mushrooms and cook until tender, about 10 minutes.
  6. Add the Marsala and cook until almost evaporated, about 5 minutes.
  7. Sprinkle the flour over the entire mixture. Stir well while cooking to brown the flour, about 1 minute.
  8. Add the Mushroom Stock and bring to a boil, scraping any browned bits from the bottom of the pan. Simmer until thickened, about 5 minutes.
  9. Add the roasted vegetables and the cream. Season with salt and pepper.
  10. Spoon the filling into 8, one cup ramekins or 4, two cup soup bowls.
  11. Divide the roll dough into either 8 or 4 equal pieces. Working with one ball at a time, roll out on a lightly floured surface to a circle 2 inches larger than the diameter of your bowls. Drape the dough over the rim of the ramekin, or bowl, so there's a 1-inch overhang all around. Trim any excess dough. Brush the dough rounds with the remaining 2 Tbsp. of melted butter and arrange the pot pies on a foil-lined baking sheet.
  12. Bake the pot pies for about 30 minutes, until the crust is deeply golden and risen, turning the pan halfway through baking.
Recipe by A Passionate Plate at