Portobello Pot Pie


Prep time: 
30 minutes


Portobello Pot Pie


  • 2 pie crusts, unbaked
  • 6 red potatoes
  • 3 tablespoon olive oil
  • 1 cup onion, sliced
  • 3.5 cup water
  • ¼ cup soy sauce
  • 5 tablespoon rice flour
  • 2 portobello mushrooms, cut into bite size pieces
  • 1 teaspoon dried thyme
  • 2 teaspoon dried sage
  • 2 celery stalks
  • 1 carrot, cubed
  • 1 cup shitake mushrooms, thinly sliced


Preheat oven to 175 degrees Celsius. Press one pie crust into and up the sides of a 9 inch pie plate. Boil potatoes for 10-15 minutes until tender, drain and cut into cubes. Heat 1 tablespoon of olive oil over low heat. Add onion and shiitake mushrooms, cover and sweat for approx 7 minutes, stir occasionally. Add water and soy sauce and bring to boil. Whisk in rice flour, stir until there are no lumps and simmer. Heat 2 tablespoons of olive oil over medium heat. Add portobello mushrooms and saute until browned. Add mushrooms and carrots, celery and potatoes to gravy mixture and simmer for 10 minutes, stir occasionally. Add thyme and sage. Pour into prepared crust and cover with remaining pie crust. Crimp edges to seal and make a few slits in the top to vent steam. Bake for 40 minutes until golden brown