Wild Rice & Mushroom Pot Pies

Wild rice and mushroom pot pies are a satisfying vegetarian weeknight dinner filled with hearty mushrooms and nutty wild rice in a rich, deep sauce. They’ll warm you up and fill your bellies with a ton of good-for-you stuff, cleverly hidden under pie crust. A great way to use up whatever leftover vegetables you have in your fridge. 

You’re going to love this

Hearty vegetarian dinner. No one will be missing the meat in these pot pies. Hearty mushrooms and wild rice in a deep and rich -- one could almost say beefy -- sauce. Without the beef. 

Cozy and satisfying. Breaking through that crispy pie crust to get to the soul-satisfying goodness inside is what eating comfort food is all about. 

Versatile. There’s a lot of ways you can take this vegetarian pot pie. If you’re not into mushrooms, substitute diced sweet potatoes or eggplant. Not into kale? I get it. Use another hearty, leafy green. Do your kids love peas? Or corn? Awesome, throw ‘em in! 

How to Make Wild Rice & Mushroom Pot Pies

Preheat oven to 400. 

Heat 1 tablespoon of olive oil in a pot over medium heat. Add sliced mushrooms, poultry seasoning, and salt and pepper. Sautee for 5-8 minutes or until mushrooms have released water and are beginning to brown.

Add carrots, peppers, celery, and onion. Cook for 3-5 minutes more or until the onions are translucent. 

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Sprinkle 4 tablespoons of flour over the mixture and stir until the flour is golden -- a minute or two. Add 2 cups vegetable  broth and 1 tablespoon soy sauce. Bring to a boil and reduce to simmer until the mixture is thick and bubbly. 

Remove mixture from heat. Add 2 cups wild rice, 2 cups chopped kale, and 2 tablespoons fresh parsley. Stir until combined and kale is wilted. 

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Roll out pie dough. If making individual pot pies, cut it into 8 circles. Roll fresh herbs into the dough, if preferred. 

Divide the wild rice mushroom mixture into oven-safe ramekins or one pie pan. Top with pie dough. Brush with egg wash and slit vents into the crust. 

Bake for 30-35 minutes or until the crust is dark golden brown. Store leftovers tightly wrapped in the refrigerator for up to 3 days. 

Ingredient Notes

Oil. Olive oil is great for sauteeing at medium heat -- like this recipe. But crank it up any higher and it’s gonna get smoky in there. I like to keep a bottle of 50/50 olive oil and canola oil for the high heat stuff. 

Mushrooms. I’ll say it again. If you don’t like mushrooms, by all means, add what you like. A note about cleaning mushrooms. If you’ve ever heard that you shouldn’t clean mushrooms by running them under water because they’ll absorb too much water, it simply isn’t true. Maybe that would happen if you soaked them in water. But I wash mushrooms under running water all the dang time and they turn out just fine. 

Poultry seasoning. Poultry seasoning is such a great spice blend. It’s a savory combo of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. And it will make your kitchen smell like Thanksgiving. If you don’t have it, you can use 1 ½ teaspoons sage and ½ teaspoon of marjoram, thyme, black pepper, or rosemary. 

Vegetable stock. You can use chicken or beef stock in this recipe. 

Pie dough. I opted for the convenience of buying store-bought pie dough from the refrigerated section. But you could make your own.