Name: Mini Mushroom & Gruyère Pot Pies with Thyme
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 1 lb mixed mushrooms (cremini, shiitake, or button), sliced; 1 medium onion or 2 shallots, diced; 2 cloves garlic, minced; 1 tbsp fresh thyme leaves (or 1 tsp dried thyme); 1 cup grated Gruyère cheese; 3 tbsp butter; 2 tbsp all-purpose flour; 1 cup vegetable or mushroom broth; 1/2 cup heavy cream; Salt, to taste; Black pepper, to taste; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Why You’ll Love This Recipe

These pot pies combine rustic comfort with refined flavor. The mushrooms provide a deep umami base, balanced by aromatic thyme and rich, melty Gruyère cheese. The flaky puff pastry makes every bite buttery and satisfying. They’re individually portioned, which makes them ideal for serving guests or prepping ahead. Vegetarian and satisfying, these pot pies are as versatile as they are delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mushrooms (such as cremini, shiitake, or button)
onion or shallots
garlic
fresh thyme
Gruyère cheese
butter
all-purpose flour
vegetable or mushroom broth
heavy cream
salt
black pepper
puff pastry sheets
egg (for egg wash)

Directions

Preheat the oven to 400°F (200°C). Lightly grease or butter ramekins or small baking dishes.
In a large skillet, melt butter over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
Add sliced mushrooms and sauté until their moisture releases and they become golden brown, about 8-10 minutes.
Stir in minced garlic and fresh thyme. Cook for another minute until fragrant.
Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to eliminate raw flour taste.
Slowly pour in the broth, stirring constantly to form a smooth, thickened sauce.
Stir in the cream, then add grated Gruyère cheese. Mix until the cheese is melted and the mixture is creamy. Season with salt and pepper to taste.
Divide the mushroom mixture evenly among the ramekins.
Cut puff pastry into squares slightly larger than the ramekins. Place over the top, pressing edges gently to seal.
Brush the tops with beaten egg and cut a small slit for steam to escape.
Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
Let cool slightly before serving.

Servings and timing

This recipe makes 4 individual pot pies.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Add sautéed spinach, kale, or leeks for extra greens.
Use Swiss or fontina cheese in place of Gruyère for a different flavor.
For a non-vegetarian version, add diced chicken or pancetta to the filling.
Make it dairy-free by using plant-based butter, cream, and cheese.
Add a splash of white wine to the mushrooms for more depth.

Storage/Reheating

Store leftover pot pies in the refrigerator, covered, for up to 3 days.
To reheat, place them in a 350°F (175°C) oven for about 15-20 minutes until warmed through and the pastry is crisp.
Avoid microwaving if possible, as it can make the puff pastry soggy.
These pot pies can also be frozen before baking—wrap tightly and bake from frozen, adding 10-15 minutes to the bake time.

FAQs

Can I make these ahead of time?

Yes, you can fully assemble them (without baking) and refrigerate for up to 24 hours before baking.

Can I use store-bought puff pastry?

Absolutely—store-bought puff pastry is perfect for this recipe and saves time.

What’s the best kind of mushroom to use?

A mix of mushrooms (like cremini, shiitake, and button) adds depth, but any variety will work well.

Can I make this in a large baking dish instead of individual servings?

Yes, you can bake it in a single casserole dish and adjust the baking time slightly.

Is it okay to use dried thyme?

Yes, use about 1/3 of the amount if substituting dried for fresh thyme.

How do I keep the puff pastry from getting soggy?

Make sure your filling is thick and not too watery, and bake until the pastry is fully golden and crisp.

Can I make these pot pies gluten-free?

Use a gluten-free flour blend to thicken the filling and a gluten-free puff pastry.

Do I have to use Gruyère cheese?

No, you can substitute with any melty cheese like Swiss, fontina, or mozzarella.

Can I freeze leftovers?

Yes, let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best results.

What should I serve with these pot pies?

They pair well with a light green salad or roasted vegetables for a complete meal.

Conclusion

Mini Mushroom & Gruyère Pot Pies with Thyme offer the ultimate comfort in a refined, individual package. With their golden puff pastry tops and rich, savory filling, they make an impressive dish for guests or a cozy dinner at home. Easy to customize and packed with flavor, these pot pies will quickly become a favorite in your seasonal recipe rotation.