Mushrogetables Pot Pie

Mushrogetables Pot Pie

Being a vegetarian, I always struggle with main protein entrees, especially during the holiday season.  When it comes to vegetarian protein, mushrooms always win as you get your protein and vegetables, plus they are delicious. I tried this mushroom and vegetable pot pie on thanksgiving inspired by this cookie writer website recipe. I made a slight variation of this recipe, and it turned out well. 

Ingredients for mushroom and vegetable pot pie:  

1 (2-layer) pie crust recipe (I used store-bought – 9 inch)

1 lb assorted mushrooms (button, cremini, oyster, and shiitake)

2 medium carrots (washed and sliced) 

1 onion (washed and chopped)

2 celery stalks (washed and sliced)

3  garlic cloves (minced) 

2 Tbsp. olive oil

Salt and pepper (1/2 teaspoon each) 

1/2 tsp. dried thyme


1 Tbsp cup butter

1/4 cup all-purpose flour

1 cup vegetable broth

1 cup low-fat milk

¼ cup plain cream cheese

1 tbsp. mustard sauce

1/2 tsp. dried thyme


Sautéed Vegetables:

1.  Wash and slice all the vegetables. Cut onion and garlic together and keep them separate from other vegetables. 

2. Put the oil in a large skillet and add onion and garlic. Sautee on medium heat until golden brown. Add mushrooms, carrots, onion, celery, garlic, salt, pepper, thyme, and saute open until all the water is gone. Turn off the stove and keep it aside. 

Note:  Don’t overcook the vegetables. 


1. In a small saucepan over medium heat, add the butter. When melted and bubbling, stir in flour. Whisk frequently, cooking for 5-7 minutes, or until roux darkens to a nice golden brown.

2. Combine milk, broth, mustard, salt, pepper, and thyme. Pour into pan, whisking constantly. Stir in cream cheese and heat until melted and mixture thickens. Remove from heat.

3. Pour the sauce into roasted vegetables and mix well. 

Assembly of mushroom pot pie: 

1.  Layer the bottom of the pie dish with pie dough. Pour in veggie and sauce mixture. Top with remaining dough. Cut a slit in the center. I perforated into Turkey shape for thanksgiving fun😊 

3. Place the pie dish into the preheated 425 F oven. Cover crust edges for the first 10 minutes of baking. Remove cover and bake for another 20 minutes.

4. Allow cooling, then cut into 8 pieces. 

5. Enjoy and eat with intention, responsibility, and confidence! 

Click at the link below print the full recipe card and the nutrition!  

View Full Recipe Card Here

NutriPledge Food Rating and Therapeutic Health Benefits

This mushrogetables (mushroom and vegetables) pot pie is rated as a yellow dot food in our food rating system (Food Coach) due to the following healthy qualities.  

  • Moderate in calories per serving
  • A healthy balance of  carbohydrates, protein, fat and dietary fiber 
  • Moderate in sodium 
  • No added sugars 
  • No food additives, artificial flavor or color

This delicious mushrooms and vegetable pot pie is a balanced dish with a good source of plant-based protein and also meets about 62% of daily vegetable intake on a 2000 calorie diet. Each serving provides about 19% of daily vitamin A. Vitamin A is necessary for good vision and helps keep our skin healthy. This dish is also a good source of B vitamins to keep up with the energy level. 

Dietitian Nutritionist Note and Recommendations

Egyptians and Romans have eaten mushrooms as a traditional medicine food for thousands of years.  Mushrooms are a good source of many health-promoting vitamins, minerals (especially vitamin D, selenium), and phytochemicals. Phytochemicals have been the object of much anticancer research. Therefore, this healthy balanced dish can be included easily in your day-to-day healthy eating meal plan. 

Disclaimer:Please note that this page is not medical advice. This can be only used as general guidance to a healthy and balanced diet for your health and wellness. This food does not ensure an adequate or inadequate and safe level of intake for a single person. Please consult your health care provider before following any diet plan to ensure your personal medical and nutritional needs. Thank you! 

Credits & Attribution:   

This recipe was prepared by dietitian and chef, Shraddha Chaubey.  Blog content was created by and Joseph Oliva and Mackenzie Merriman, Dietetic Student Interns. The content was reviewed by Shraddha Chaubey, MS, RDN, CDN/LDN.

This recipe was adapted from The Cookie Writer website: