Mushroom Pot Pie

Mushroom Pot Pie

Recipe by: Chelsea Streifeneder

I’ve been on a pot pie kick as of late and just in time for Pi Day. This mushroom pot pie came to fruition because I needed to make some room in my overstuffed freezer and I just happened to have a huge assortment of mushrooms from button, baby bellas, cremini, oyster and shiitake in there.

The savory flavor of mushrooms makes this pie a comforting and vegetarian choice for dinner that is also very filling. It is even suitable for the biggest of meat eaters and is easy to make. Using parsnips instead of potatoes also gives it a little special twist and if making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking. This mushroom pot pie is perfect for any holiday, gathering, or random Monday. 

Products used: Tuscan Herb Olive Oil


1 (2-layer) pie crust (homemade or store-bought)
6 cups assorted mushrooms, sliced and/or cubed
4 tablespoons SOOC Tuscan Herb olive oil, plus more as needed
3 tablespoons garlic, minced
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, peeled and sliced
1 cup parsnips, peeled and cubed
1 cup frozen peas
1 cup vegetable broth
1 cup milk
1 tablespoon SOOC Tuscan Seasoning
salt and pepper


1. Heat oven to 425 degrees and let pie dough sit on the counter to reach room temperature if using store-bought.

2. In a large pot over medium heat the olive oil, onions, and garlic and cook for 5 minutes. Add the carrots, celery, parsnips, and Tuscan seasoning and continue to cook.

3. Add the mushrooms. Cook until tender and add the vegetable broth and milk.

4. Simmer for 20-30 minutes or until vegetables are softened. Add the peas and stir everything together.

5. Get your pie dish and place the first piece of dough into the dish. Fill with your mushroom filling and then place the other piece of dough on top folding under and pinching the two doughs together. Bake for 30 minutes.