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Mini Mushroom and Gruyere Pot Pies

Mini mushroom and Gruyere pot pies with browned cremini filling and a creamy, melty Gruyere center inside crisp puff pastry. Baked in a muffin tin for golden domed lids and quick, handheld appetizers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: French-inspired
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 2 sheets puff pastry thawed
Mushroom filling
  • 2 tbsp butter
  • 12 oz cremini mushrooms finely chopped
  • 1 shallot minced
  • 2 garlic minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp all-purpose flour
  • 0.5 cup heavy cream
  • 0.25 cup chicken or vegetable broth
  • 1 cup shredded Gruyere
  • salt and pepper to taste
Egg wash
  • 1 large egg beaten

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the mushroom filling
  1. Melt butter over medium-high heat in a cast iron skillet. Cook mushrooms and shallot for 8-10 minutes until browned, stirring occasionally so they color evenly.
  2. Add garlic and fresh thyme leaves, then sprinkle in the all-purpose flour. Stir for 1 minute to cook out the raw flour taste.
  3. Pour in heavy cream and chicken or vegetable broth. Simmer for 2-3 minutes until thick, then stir in shredded Gruyere and season with salt and pepper to taste until smooth and creamy.
Assemble and bake
  1. Preheat the oven to 400F. Grease a muffin tin and cut 12 large rounds and 12 small rounds from the puff pastry.
  2. Press the large pastry rounds into the greased muffin tin, forming cups. Fill each cup with the mushroom mixture, keeping the tops level.
  3. Top each pie with a small round, then pinch edges to seal. Cut a small vent in the center and brush with the beaten large egg.
  4. Bake for 18-20 minutes until the pies are puffed and deep golden. Cool for 5 minutes before removing from the tin so the filling sets.

Notes

For the cleanest domes, keep the puff pastry cold until assembly and don’t overfill the cups—leaving a small border helps the tops seal. Store baked mini pot pies in the refrigerator up to 3 days in an airtight container; reheat at 350F until warmed through. Freezing is not recommended because puff pastry can lose crispness after thawing. Dietary swap: use vegetable broth and substitute a plant-based cream for the heavy cream for a vegetarian version (texture may be slightly softer).