Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 sheet (8–10 oz / 225–285 g) all-butter puff pastry, thawed
- 1 large egg + 1 tbsp water (egg wash)
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter
- 1.5 lb (680 g) mixed mushrooms, thickly sliced
- 10 oz (285 g) peeled pearl onions (thawed if frozen)
- 8 oz (225 g) roasted, peeled chestnuts, halved
- 1 large shallot, minced
- 4 garlic cloves, minced
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1/2 tsp chopped fresh rosemary (optional)
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup (120 ml) dry sherry
- 2 cups (480 ml) low-sodium vegetable or chicken stock
- 1/2 cup (120 ml) heavy cream
- 2 tsp Dijon mustard
- 1 tbsp white miso paste (optional)
- 1 tsp Worcestershire sauce (vegetarian if needed)
- 1/8 tsp freshly grated nutmeg
- 1 1/4 tsp kosher salt, divided, plus more to taste
- 3/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley, for garnish
Do This
- 1) Heat oven to 400°F (200°C). Keep puff pastry chilled; whisk egg with 1 tbsp water.
- 2) Brown mushrooms in 2–3 batches in 1 tbsp oil and 2 tbsp butter; season and set aside.
- 3) Add remaining oil and butter; sauté pearl onions and chestnuts until lightly caramelized. Stir in shallot, garlic, thyme, and rosemary.
- 4) Sprinkle flour; cook 1–2 minutes. Deglaze with sherry, scraping browned bits; add stock and bay (if using). Simmer 6–8 minutes.
- 5) Stir in mushrooms, cream, Dijon, miso, Worcestershire, nutmeg, salt, and pepper. Simmer 2–3 minutes until glossy; cool 10 minutes.
- 6) Transfer to a 2-quart baking dish. Top with pastry, crimp, egg-wash, and vent. Bake 25–30 minutes until deep golden. Rest 10 minutes; garnish with parsley.
Why You’ll Love This Recipe
- Deep, wintery savoriness from mushrooms, chestnuts, sherry, and thyme, balanced with a touch of cream.
- Gorgeously flaky all-butter pastry lid that bakes up shatteringly crisp.
- Pearl onions stay whole and sweet, adding pops of delicate flavor in every spoonful.
- Make-ahead friendly: the filling can be prepared in advance and baked off when you are ready.
Grocery List
- Produce: Mixed mushrooms (cremini/shiitake/oyster), pearl onions, shallot, garlic, fresh thyme, rosemary (optional), fresh parsley
- Dairy: All-butter puff pastry, unsalted butter, heavy cream, 1 egg
- Pantry: Roasted peeled chestnuts, olive oil, all-purpose flour, dry sherry, low-sodium vegetable or chicken stock, Dijon mustard, white miso paste (optional), Worcestershire (vegetarian if needed), nutmeg, kosher salt, black pepper
Full Ingredients
For the Filling
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided
- 1.5 lb (680 g) mixed mushrooms (cremini, shiitake, oyster), thickly sliced
- 10 oz (285 g) peeled pearl onions (thawed if frozen; see Pro Tips for fresh)
- 8 oz (225 g) roasted, peeled chestnuts (vacuum-packed), halved
- 1 large shallot, minced (about 1/2 cup)
- 4 garlic cloves, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1/2 tsp finely chopped fresh rosemary (optional)
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup (120 ml) dry sherry (fino or amontillado)
- 2 cups (480 ml) low-sodium vegetable or chicken stock
- 1/2 cup (120 ml) heavy cream
- 2 tsp Dijon mustard
- 1 tbsp white miso paste (optional but excellent for depth)
- 1 tsp Worcestershire sauce (use vegetarian if needed), or 1 tsp soy sauce
- 1/8 tsp freshly grated nutmeg
- 1 1/4 tsp kosher salt, divided, plus more to taste
- 3/4 tsp freshly ground black pepper
For the Pastry Lid
- 1 sheet (8–10 oz / 225–285 g) all-butter puff pastry, thawed but cold
For Finishing
- 1 large egg beaten with 1 tbsp water (egg wash)
- 2 tbsp chopped fresh parsley
- Pinch flaky sea salt for sprinkling (optional)
Step-by-Step Instructions
Step 1: Preheat and prep the pastry
Heat the oven to 400°F (200°C) with a rack in the center. Keep the puff pastry in the fridge so it stays cold and easy to handle. In a small bowl, whisk the egg with 1 tablespoon water for the egg wash; set aside.
Step 2: Brown the mushrooms for maximum flavor
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large heavy skillet (10–12 inch) over medium-high heat. Add half the mushrooms in an even layer and cook, undisturbed, for 3–4 minutes until deeply browned. Stir and cook 2–3 minutes more until their moisture evaporates. Season with 1/4 teaspoon salt and some pepper. Transfer to a bowl and repeat with the remaining oil, 1 tablespoon butter, and mushrooms. Set all browned mushrooms aside.
Step 3: Caramelize pearl onions and chestnuts
Reduce heat to medium, add the remaining 1 tablespoon butter. Stir in the pearl onions and chestnuts. Cook, stirring occasionally, until the onions pick up golden spots and the chestnuts toast slightly, 5–6 minutes. Add the minced shallot, garlic, thyme, and rosemary. Cook 1–2 minutes until fragrant.
Step 4: Make the roux
Sprinkle the flour over the onion-chestnut mixture and stir to coat. Cook for 1–2 minutes, stirring, to remove the raw flour taste. The mixture will look a bit pasty; that is perfect.
Step 5: Deglaze with sherry and build the sauce
Pour in the sherry and stir, scraping up any browned bits from the pan. Let it bubble for 30–60 seconds. Gradually whisk in the stock. Bring to a simmer and cook until slightly thickened and glossy, 6–8 minutes.
Step 6: Finish the filling
Stir in the browned mushrooms, cream, Dijon, miso (if using), Worcestershire, and nutmeg. Season with the remaining 1 teaspoon salt and the black pepper. Simmer 2–3 minutes more to meld flavors. Taste and adjust seasoning. Remove from heat and let the filling cool for 10 minutes (this helps keep the pastry crisp).
Step 7: Assemble the pot pie
Transfer the filling to a 2-quart (2 L) baking dish or a deep 10-inch ovenproof skillet. Unfold the puff pastry on a lightly floured surface and roll just enough to fit your dish with a slight overhang. Lay the pastry on top, tuck or crimp the edges, and cut 3–5 small vents in the center. Brush with egg wash and, if you like, score a light crosshatch pattern with the tip of a knife (do not cut through). Sprinkle a pinch of flaky salt.
Step 8: Bake, rest, and serve
Bake at 400°F (200°C) for 25–30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling at the edges. Let rest for 10 minutes before serving. Garnish with chopped parsley and serve warm.
Pro Tips
- Mushrooms brown best when dry and not crowded. Wipe them clean (do not soak) and cook in batches.
- Cooling the filling before topping prevents steam from softening the pastry underside.
- For fresh pearl onions: blanch 1 minute, shock in ice water, trim roots, and slip off skins.
- Score the pastry lightly for a pretty finish and even puff, but make sure to add vents so steam escapes.
- For extra depth, add 1 tsp porcini powder with the flour or steep a few dried porcini in the stock.
Variations
- Cozy poultry version: Stir in 2 cups diced cooked chicken or turkey in Step 6 for a heartier pot pie.
- Vegan option: Use a vegan puff pastry, plant-based butter, and full-fat coconut milk or oat cream; swap miso and soy sauce for Worcestershire.
- Individual pies: Divide filling among 6 oven-safe bowls, top each with pastry, and bake 18–22 minutes.
Storage & Make-Ahead
Make the filling up to 2 days ahead; cool, cover, and refrigerate. Assemble and bake just before serving. Leftover baked pot pie keeps 3 days refrigerated; reheat at 350°F (175°C) for 20–25 minutes until hot and crisp. To freeze, cool the filling completely and freeze up to 2 months; thaw overnight in the fridge, assemble with pastry, and bake as directed.
Nutrition (per serving)
Approximate: 520 calories; 33 g fat (17 g saturated); 43 g carbohydrates; 5 g fiber; 7 g sugars; 9 g protein; 780 mg sodium.
