Mini Mushroom Gruyère Pies

These Mini Mushroom and Gruyère Pot Pies are perfect for cozy nights when you want something comforting but a little fancy. The filling is creamy and rich with a blend of mushrooms and melty Gruyère cheese tucked inside a golden puff pastry crust. They come together in about an hour and make a great individual serving for a special weeknight dinner or weekend treat.

I whipped these up on a whim one afternoon and they instantly became a favorite in my house for lazy weekend lunches and chilled evenings. The balance of earthy mushrooms with the cheesy creaminess is just unbeatable.

Ingredients

• Unsalted butter and olive oil: provide a flavorful base and help sauté the mushrooms evenly
• Small shallot: adds sweetness that blends beautifully with garlic to build depth
• Mixed mushrooms: offer a variety of textures and earthiness choose fresh, firm mushrooms without spots
• Fresh thyme leaves: bring a fragrant herbal note fresh is best to keep the flavor bright
• All-purpose flour: helps thicken the sauce measure carefully to avoid lumps
• Dry white wine: adds acidity and complexity use something you enjoy drinking
• Whole milk: makes the filling creamy without overpowering the mushrooms
• Grated Gruyère cheese: melts smoothly and adds nutty richness buy good quality for best results
• Dijon mustard: is optional but adds a subtle tang that lifts the filling
• Puff pastry sheet: gives a buttery crisp top buy thawed or prepare ahead for convenience
• Egg wash: brushes the pastry golden and shiny
• Extra fresh thyme for garnish: makes each pot pie look lovely and inviting
• Butter or cooking spray: to grease ramekins ensures easy release

Instructions

Preheat the Oven and Prepare Ramekins:

Preheat your oven to 200 degrees Celsius which is 400 Fahrenheit. Grease six ramekins generously with butter or cooking spray. This prevents sticking and helps the crust brown nicely.

Sauté Shallots and Garlic:

Heat butter and olive oil together in a skillet over medium heat until melted and shimmering. Add the finely chopped shallot and cook slowly to soften without browning, about 2 to 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant but not burnt.

Cook Mushrooms:

Add sliced mushrooms to the skillet and spread them out in a single layer if possible. Cook on medium-high heat, stirring occasionally, until all liquid they release has evaporated and mushrooms start to brown slightly. This concentrates their flavor. Sprinkle in fresh thyme leaves, salt, and black pepper to taste, stirring to combine.

Make the Sauce Base:

Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook this mixture for one minute to remove the raw flour taste which also thickens the sauce. Pour in the dry white wine and simmer while stirring until the wine has reduced almost completely, leaving a concentrated flavor.

Add Milk and Cheese:

Slowly pour in the whole milk while stirring constantly to avoid lumps. Keep cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Remove from heat and stir in grated Gruyère cheese and Dijon mustard if using. Mix until the cheese melts fully, creating a smooth, creamy filling. Allow the mixture to cool slightly before assembling.

Cut Pastry and Fill Ramekins:

Roll out or use thawed puff pastry and cut six rounds slightly larger than the diameter of your ramekins. Spoon the mushroom filling evenly into ramekins, then lay each pastry round on top. Press gently around edges to seal the filling inside and tuck under if needed. Cut a small slit on each pastry lid to allow steam to escape during baking.

Brush and Garnish:

Brush the tops of each pot pie with the beaten egg to encourage a golden shine. Sprinkle additional fresh thyme leaves on top for aroma and a pretty finish.

Bake and Rest:

Bake the pot pies in your preheated oven for 18 to 22 minutes until the puff pastry is golden, crispy, and puffed. Remove them carefully and let cool for at least 5 minutes before serving to allow the filling to set but remain warm.

My family always gathers around when the scent of these pies fills the kitchen.

Storage Tips

Pot pies keep well covered in the fridge for up to three days. Reheat in the oven at 180 degrees Celsius for 10 to 15 minutes to refresh the crust without making it soggy.

Ingredient Swaps

Swap Gruyère for Comté or Swiss cheese for a similar melt and flavor Use cremini or crimini mushrooms if you cannot find a mixed variety Replace whole milk with half-and-half for a richer filling or a plant milk like cashew milk for dairy-free versions Puff pastry can be replaced with shortcrust for a sturdier base though it will be less flaky

Serving Ideas

Serve these pot pies with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness Pair with a glass of dry white wine or light red like Pinot Noir for a balanced meal Add a side of roasted root vegetables or steamed green beans for a comforting dinner

This recipe is a wonderful blend of creamy and earthy flavors that works perfectly for cozy gatherings or quiet nights at home.

Frequently Asked Recipe Questions

→ How do I get the puff pastry perfectly golden?

Brushing the pastry with a beaten egg before baking helps achieve a shiny, golden crust. Bake at 200°C (400°F) for about 18–22 minutes until puffed and browned.

→ Can I use other mushrooms instead of mixed mushrooms?

Yes, a combination of cremini, shiitake, and button mushrooms works well, offering a balance of texture and earthy flavors.

→ Why is flour added to the filling?

The flour acts as a thickening agent to create a creamy texture when combined with milk and melted cheese, preventing a runny filling.

→ Is fresh thyme necessary for this dish?

Fresh thyme adds a fragrant herbal note that complements the mushrooms and Gruyère. If unavailable, dried thyme can be used sparingly.

→ What is the role of white wine in the filling?

White wine enhances the depth of flavor and helps reduce moisture, concentrating the fillings’ savory profile.