Mini Mushroom Gruyère Pot Pies are the perfect combination of comfort and elegance. Each pot pie is filled with a rich, savory blend of sautéed mushrooms, onions, garlic, thyme, and creamy Gruyère cheese, all topped with a golden puff-pastry crust. They are ideal for cozy dinners, small gatherings, or anytime you want a warm, satisfying dish that feels both rustic and refined.
The aroma of mushrooms browning in butter, mixed with melted Gruyère and fresh thyme, creates a deep, earthy flavor you can’t resist. Using ready-made puff pastry makes the recipe simple and approachable, even on busy days.
Ingredients
For the Filling
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound (about 450 g) mixed mushrooms, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- ½ cup vegetable broth
- ½ cup heavy cream
- ½ teaspoon Dijon mustard
- ¾ cup shredded Gruyère cheese
- Salt, to taste
- Freshly ground black pepper, to taste
For the Pot Pie Assembly
- 1 sheet puff pastry, thawed
- 1 large egg, beaten (for egg wash)
Makes about 6 mini pot pies using small ramekins.
Step-by-Step Instructions
1. Prepare the Oven
Preheat the oven to 400°F (200°C) and place 6 small ramekins on a baking tray.
2. Sauté the Aromatics
Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3–5 minutes.
3. Add the Garlic
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Brown the Mushrooms
Add the chopped mushrooms and fresh thyme. Allow them to cook undisturbed for 2–3 minutes so they caramelize. Continue cooking another 7–10 minutes until the mushrooms release water and turn golden brown.
5. Add the Flour
Sprinkle the flour over the mixture. Stir well and cook for 1–2 minutes to eliminate the raw flour taste.
6. Add Broth
Slowly pour the vegetable broth while stirring continuously to avoid lumps. Let it simmer until slightly thickened.
7. Add Cream and Cheese
Pour in the heavy cream and add Dijon mustard. Season with salt and pepper. Stir in the shredded Gruyère cheese until fully melted and the sauce becomes creamy. Remove from heat.
8. Fill the Ramekins
Divide the hot mushroom mixture evenly into the prepared ramekins.
9. Add the Puff Pastry
Roll out the thawed puff pastry on a lightly floured surface. Cut circles slightly larger than the top of each ramekin. Place a pastry circle on each ramekin and press gently around the edges to seal.
10. Brush with Egg Wash
Brush each pastry top with beaten egg to create a shiny, golden finish.
11. Bake
Bake for 20–25 minutes or until the pastry is puffed and deep golden brown. Let cool slightly before serving.
Why This Recipe Works
- The mushrooms are browned properly to develop deep, earthy flavor.
- Gruyère cheese melts beautifully, adding both creaminess and nutty sharpness.
- Puff pastry provides an impressive, flaky crust with minimal effort.
- Individual servings make the dish perfect for guests or meal planning.
Tips & Variations
- Use a mix of mushrooms (cremini, shiitake, oyster) for more flavor complexity.
- Add a handful of baby spinach at the end of cooking for extra nutrients.
- Replace Gruyère with Swiss, Emmental, or sharp white cheddar if needed.
- To reheat leftovers, use the oven—not the microwave—to keep the pastry crisp.
Serving Suggestions
Serve these pot pies warm with:
- A fresh green salad
- Roasted vegetables
- A light tomato soup
- Garlic sautéed green beans
They make a beautiful centerpiece for a cozy dinner.
Final Notes
Mini Mushroom Gruyère Pot Pies offer the perfect balance of earthy mushrooms, creamy sauce, and flaky pastry. They feel gourmet but are simple to prepare, making them a wonderful addition to both everyday meals and special evenings.