Since I live alone with family 2.5 hours away and have nobody to really invite over that will actually show up, my Sunday Supper is loving myself. During the week when I get home from work, I’m tired and don’t have a lot of time nor energy for dinner. Usually it’s fajitas, pasta, french bread pizza, and some other quick (homemade!) meals. Sunday is the one day of the week where I pretty much stay home all day and cook a really nice meal, so technically, I’ve been doing Sunday Suppers for awhile!

Today I made Portabella Mushroom Pot Pie. I had a bunch of baby bellas and some puff pastry to use up. Growing up I ate those Banquet pot pies (you know, those mini frozen ones in the red box), so I never liked pot pie. However, when I ate at City Tavern in Philadelphia, the waiter somehow talked me into ordering the Turkey Pot Pie with puff pastry on top (really don’t know how! All he said was it’s popular and described it a little). It was the best pot pie I’ve ever had! I think it was a combination of being homemade filling and using puff pastry instead. I’m not a big fan of pie crust.

Oops it sunk in the middle

I made homemade chicken pot pie once before (but never blogged about it). Today I made the same recipe but with a few changes. First, I would recommend using beef stock, but since I didn’t have any, I used chicken. Using veggie stock would make this a nice, hearty vegetarian meal. Instead of meat, I sliced up a bunch of baby bellas (wish I had a few more, but I ran out).

The key to a good gravy is salt. You may think you’re adding a lot, but really you need a good bit to go from good to great. Of course you don’t want to do TOO much. Keep taste testing. If it tastes like something is missing, try a little more salt.

I apologize for not having a more detailed ingredient list, but I never measure vegetables. I chop and decide how much is enough.

Portabella Mushroom Pot Pie for #SundaySupper

Portabella Mushroom Pot Pie for #SundaySupper

Yield: 6-8 servings

Mushroom Pot Pie


  • 2 tablespoons unsalted butter
  • 4-5 baby Portabella mushrooms, sliced
  • 1/2 cup diced onion
  • 1 carrot, diced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable or chicken stock/broth
  • 1/2 teaspoon salt (preferably kosher), plus more to taste
  • 2 small red potatoes, peeled and chopped
  • 1/2 cup frozen peas
  • 1 tablespoon heavy cream
  • 1 sheet puff pastry, rolled out (thawed but don’t let it get too warm or it will stick!)


  1. Preheat oven to 425F. Have a casserole dish ready
  2. Melt the butter in a large 12-inch skillet. Add mushrooms, onion, carrot, and a big pinch of salt. Cook until softened, about 5-8 minutes. Add the garlic and cook 1 minute.
  3. Stir in the flour to make a roux (paste). Slowly stir in the stock and salt. Bring to a boil.
  4. Once boiling, add the potatoes. Cook for about 8 minutes then add the peas. Cook another 2-3 minutes or until the potatoes are fork tender but not overcooked, stirring often.
  5. Stir in the cream then taste and adjust for seasoning.
  6. Trasnfer the mixture to the casserole dish and spread evenly. Roll the puff pastry on top; tuck under (and possibly cut) any excess dough. Cut three slits in the middle to let steam escape.
  7. Place an empty cookie sheet below your casserole in case any filling leaks. Bake for 10 minutes. Remove and place foil on top; bake for another 25 minutes. Let cool a little bit then serve.

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