Mini Mushroom & Gruyère Pot Pies | Savory Individual Bakes
Description
Golden, flaky puff pastry meets a rich, savory mushroom and Gruyère filling in these individual pot pies. Enhanced with fresh thyme and a creamy béchamel-style sauce, they’re perfect for elegant gatherings, cozy dinners, or make-ahead entertaining.
Ingredients
For the Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 500 g (1 lb) mixed mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 120 ml (½ cup) dry white wine
- 240 ml (1 cup) whole milk
- 100 g (1 cup) grated Gruyère cheese
- 1 teaspoon Dijon mustard (optional)
For Assembly
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Extra thyme leaves, for topping
- Butter or nonstick spray (for greasing ramekins)
Instructions
- Preheat oven to 200°C (400°F). Lightly grease 6 small ramekins or muffin cups.
- In a large skillet, heat butter and olive oil over medium heat. Sauté shallot until soft, then add garlic and cook briefly.
- Add mushrooms and cook until golden and their moisture has evaporated, about 10 minutes. Season with salt, pepper, and thyme.
- Sprinkle in the flour and stir for 1 minute to coat the mushrooms. Deglaze with white wine and cook until nearly evaporated.
- Pour in the milk and stir until the sauce thickens. Reduce heat and fold in Gruyère and mustard. Stir until melted and smooth. Set aside to cool slightly.
- Cut puff pastry into rounds slightly larger than the tops of your ramekins.
- Fill ramekins with mushroom mixture. Top each with a pastry round, pressing the edges to seal. Cut a small slit on top to vent.
- Brush with egg wash and sprinkle with extra thyme.
- Bake for 18–22 minutes or until pastry is golden brown and puffed.
- Cool for 5 minutes before serving.
Notes
- For a deeper flavor, mix cremini, shiitake, and oyster mushrooms.
- Can be made a day ahead and baked just before serving.
- Substitute Gruyère with sharp white cheddar or Fontina if desired.
- Wine can be omitted and replaced with vegetable broth.
Helpful Tips
- Use a mix of mushrooms: Combining different types like cremini, shiitake, and oyster mushrooms adds complexity and umami depth to the filling.
- Cook out the moisture: Be patient when sautéing the mushrooms. Let them release and reabsorb their juices before adding flour—this ensures the filling is rich, not watery.
- Don’t skip the flour step: The flour thickens the sauce and helps the filling set inside the pot pies. Stir it well to coat the mushrooms evenly before adding liquid.
- Let the filling cool slightly: A warm (not hot) filling prevents the puff pastry from becoming soggy underneath.
- Seal the pastry well: Press the edges of the pastry tightly around each ramekin or tin. This prevents filling from bubbling out and ensures a puffed, golden lid.
- Score or vent the top: A small slit in each puff pastry round allows steam to escape and promotes even baking.
- Make ahead smart: Prepare the mushroom filling in advance and refrigerate until ready to assemble. You can also chill the filled ramekins (unbaked) for a few hours before baking.
- For extra gloss: Brush with egg wash right before baking, and don’t forget a sprinkle of fresh thyme for visual appeal.

Why You’ll Love It
- They’re the perfect balance of rustic and refined. With a flaky golden crust and a rich, creamy mushroom filling infused with Gruyère and thyme, these pot pies offer elevated comfort food in a personal-sized portion. Ideal for dinner parties or cozy nights in.
- Every bite is deeply satisfying. The combination of sautéed mushrooms, aromatic herbs, and nutty Gruyère creates a filling that’s rich, savory, and layered with umami. Paired with buttery puff pastry, it’s the kind of dish that feels indulgent but familiar.
- They’re make-ahead friendly and versatile. Whether you’re prepping for guests or meal planning for the week, the filling can be made in advance and baked fresh when needed. Serve them as a main dish with a crisp salad, or as an elegant side for a holiday table.
Substitutions and Variations
- Cheese swaps: If Gruyère isn’t available, try using aged white cheddar, Fontina, or Emmental. Each brings its own balance of creaminess and nutty depth to the filling.
- Dairy-free option: Replace butter with olive oil, use a plant-based milk (like unsweetened oat or soy), and substitute the Gruyère with a meltable vegan cheese. The result will be slightly lighter but still satisfying.
- Add greens: Stir in a handful of baby spinach, kale, or Swiss chard during the final minutes of cooking the filling. They wilt quickly and add extra nutrients without compromising texture.
- Go gluten-free: Use a gluten-free puff pastry brand (available in many specialty stores) and swap the flour with a 1:1 gluten-free flour blend or cornstarch slurry to thicken the filling.
- Make it meaty: For a heartier option, add diced cooked chicken or turkey to the mushroom mixture. It’s a great way to repurpose leftovers into something elegant.
- Try larger portions: Turn this into a full-size pot pie by using a baking dish or large ramekin. Adjust the pastry size and baking time accordingly—add 5–8 extra minutes in the oven.
- Herb enhancements: While thyme is classic, you can experiment with rosemary, sage, or tarragon to subtly shift the aromatic profile of the dish.
From My Kitchen: The Inspiration Behind This Recipe
There’s something undeniably comforting about a dish wrapped in golden, flaky pastry. These Mini Mushroom & Gruyère Pot Pies were born out of a late autumn craving for something cozy—but elevated. I wanted to create something vegetarian, indulgent, and elegant enough for a dinner table, but still easy to make in a home kitchen.
Mushrooms are the true star here. Their natural umami flavor deepens as they caramelize, and when combined with shallots, fresh thyme, and a splash of white wine, they become something extraordinary. Adding Gruyère was an easy choice—its nutty richness melts beautifully into the creamy sauce, giving each bite that luxurious, savory edge.
The individual size makes these pot pies feel special. Whether you’re hosting guests or simply want a restaurant-quality dinner on a quiet evening, there’s something satisfying about cracking through your own pastry lid to reveal the warm, creamy filling inside. It’s a moment of pure comfort.
I’ve tested this recipe for both casual weeknights and holiday meals, and it’s always a crowd favorite. It’s adaptable, forgiving, and visually impressive without being fussy. You can make the filling ahead of time, prep the pies the night before, and bake them just before serving. The results are always golden, bubbly, and deeply flavorful.
This recipe reminds me why I love cooking: it brings warmth, texture, and beauty together in one humble ramekin. And I hope it becomes one of your go-to favorites too.

How to Serve Mini Mushroom & Gruyère Pot Pies for Maximum Impact
These individual pot pies may be humble in ingredients, but when it comes to presentation, they deliver instant elegance. Whether you’re hosting a dinner party or planning a holiday gathering, here’s how to turn this simple recipe into a memorable main course.
Start with the setting. Serve the pot pies in matching ramekins or cast iron mini cocottes for a unified, elevated look. Place each ramekin on a small salad plate layered with linen napkins, fresh herbs, or autumn leaves for a seasonal touch. The moment your guests crack open that golden crust, the rich aroma of thyme and mushrooms will draw them in.
Balance the richness with bright sides. These pot pies pair beautifully with a crisp salad—think arugula with lemon vinaigrette or shaved fennel with citrus. For a more substantial meal, serve alongside roasted root vegetables or steamed green beans with toasted almonds.
Add a simple starter. A bowl of pureed soup, like butternut squash or cauliflower-leek, complements the creamy filling and sets a cozy tone.
Wine pairing matters. A chilled white Burgundy, light Chardonnay, or dry Riesling brings just enough acidity to cut through the richness of the cheese and mushrooms without overpowering them. For non-alcoholic options, a sparkling apple cider or herbal iced tea also works wonderfully.
Finish with restraint. Since these pies are quite filling, opt for a light dessert. Poached pears, lemon sorbet, or a square of dark chocolate will leave your guests perfectly satisfied.
This dish is more than just comfort food—it’s an invitation to slow down, savor, and create a meal worth remembering.
Frequently Asked Questions
Can I make these pot pies ahead of time?
Yes. You can fully prepare the mushroom filling up to 2 days in advance and store it in the refrigerator. Assemble and bake the pies just before serving for the best texture and flakiness.
Can I freeze them?
You can freeze the assembled, unbaked pot pies. Place them in individual ramekins, wrap tightly in plastic and foil, and freeze for up to 1 month. When ready to bake, brush with egg wash and bake from frozen, adding 5–8 minutes to the cooking time.
What can I use instead of puff pastry?
If you don’t have puff pastry, you can use pie crust or rough puff dough. The texture will be slightly different—more crumbly and less airy—but still delicious.
Is there a way to make this recipe vegan?
Yes. Use plant-based butter and milk, a vegan puff pastry (many store brands are naturally vegan), and substitute the cheese with a dairy-free melting cheese. You can also skip the cheese entirely and add more herbs for depth.
Can I use a different type of cheese?
Definitely. Sharp white cheddar, Emmental, or Fontina are excellent substitutes if Gruyère is unavailable. Choose a cheese that melts well and complements the earthy flavor of the mushrooms.
What type of mushrooms work best?
A mix of mushrooms is ideal—try cremini, shiitake, oyster, or chestnut mushrooms. Avoid white button mushrooms only, as they have a milder flavor and more water content.
More Relevant Recipes
Looking for more cozy, flaky pot pie inspiration? These recipes offer delicious variations—whether you’re in the mood for chicken, beef, or a full plant-based twist:
- Classic Chicken Pot Pie by RecipeTin Eats
Creamy, comforting, and loaded with tender chicken and vegetables under a golden crust. View the recipe → - Hearty Beef Pot Pie by Foodess
A rich and savory filling of slow-simmered beef and vegetables, tucked beneath buttery pastry. View the recipe → - Vegan Veggie Pot Pie by Sharon Palmer
A wholesome, plant-powered take on a classic, filled with colorful vegetables and a dairy-free sauce. View the recipe →
Each of these recipes shares the comfort and rustic elegance of a good pot pie—perfect for weeknights, gatherings, or cold-weather meals.
Print
Mini Mushroom & Gruyère Pot Pies | Savory Individual Bakes
- Total Time: 55 minutes
- Yield: 6 mini pot pies 1x
- Diet: Vegetarian
Description
Golden puff pastry tops a rich, savory mushroom and Gruyère filling in these individual pot pies, enhanced with thyme and a creamy sauce.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
500 g mixed mushrooms, sliced
1 tablespoon fresh thyme leaves
Salt and black pepper, to taste
2 tablespoons all-purpose flour
120 ml dry white wine
240 ml whole milk
100 g grated Gruyère cheese
1 teaspoon Dijon mustard (optional)
1 sheet puff pastry, thawed
1 egg, beaten
Extra thyme leaves, for garnish
Butter or spray for greasing ramekins
Instructions
1. Preheat oven to 200°C (400°F) and grease 6 ramekins.
2. Heat butter and oil in a skillet. Sauté shallot, then add garlic.
3. Add mushrooms and cook until moisture evaporates. Season with thyme, salt, and pepper.
4. Stir in flour and cook 1 minute. Add wine and reduce until nearly evaporated.
5. Pour in milk and stir until thickened. Add Gruyère and mustard; stir until melted.
6. Let filling cool slightly. Cut pastry into 6 rounds slightly larger than ramekins.
7. Fill ramekins. Top with pastry, seal edges, and cut a small slit on top.
8. Brush with egg wash and sprinkle with thyme.
9. Bake for 18–22 minutes until golden and puffed.
10. Cool for 5 minutes before serving.
Notes
Use a variety of mushrooms for the best flavor.
Prepare the filling in advance for easy assembly.
Gruyère can be replaced with cheddar or Fontina.
Omit wine and use vegetable broth if preferred.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Savory Bakes
- Method: Baked
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 mini pie
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg