Mini Mushroom Gruyère Pot Pies

Mini mushroom and gruyère pot pies with thyme are my secret weapon for impressing guests at any gathering. These savory hand-held pies combine earthy mushrooms, fragrant thyme, and creamy gruyère under a golden puff pastry lid for a satisfying combination that always gets rave reviews from my friends and family.

When I first made these, my husband could not stop asking for seconds. Now they are requested for every holiday party and cozy Sunday dinner.

Gather Your Ingredients

• Butter: Provides richness to sauté the aromatics and gives depth to the filling. Use unsalted for best control over seasoning
• Olive oil: Helps prevent the butter from burning and adds silkiness. Choose extra-virgin for the best flavor
• Onion: Brings a subtle sweetness. Pick firm onions with papery skin for freshness
• Garlic: Gives a savory undertone. Fresh cloves make a big difference
• Mushrooms: Mix cremini, shiitake, and button for a robust earthy base. Choose firm dry mushrooms without spots
• All-purpose flour: Thickens the filling. Make sure it is fresh so the texture is smooth
• Vegetable or chicken broth: A good-quality broth ensures a flavorful sauce
• Dijon mustard (optional): For tang and extra flavor depth. Use an authentic French-style
• Thyme: Adds a fresh herbal brightness. Use fresh sprigs for the best aroma and garnish
• Salt and black pepper: Bring out all the flavors. Taste and adjust as you go
• Gruyère cheese: Melts beautifully and adds a nutty creaminess. Grate your own for best melt
• Puff pastry: The golden flaky topper. Choose all-butter frozen sheets and let thaw before use
• Egg: For brushing the top to get that gorgeous sheen

How to Make It

Make the Filling:

Heat the butter and olive oil together in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Cook for about five minutes until they turn soft and aromatic but not browned. Add the sliced mushrooms. Stir frequently and sauté until they release their moisture and then become golden with some crispy edges. Once browned and most of the liquid has evaporated, sprinkle in the flour. Stir for at least one minute to absorb the fats and thicken without any raw taste. Slowly pour in the broth, whisking constantly so you get a smooth sauce. Let this simmer for several minutes until the filling thickens and coats the back of a spoon. Stir in thyme leaves, Dijon mustard (if using), and season with salt and pepper. Remove from heat and add grated gruyère cheese. Fold the cheese in so it melts evenly. Set aside to cool slightly.

Assemble the Pot Pies:

Heat your oven to 400 degrees Fahrenheit. Grease a muffin tin or line small ramekins with butter. Unroll your thawed puff pastry on a floured board and cut circles about half an inch wider than your muffin cups. Fill each cup with the mushroom and gruyère mixture. Cap with a round of pastry, pressing it around the edges to seal. Beat the egg with water for an egg wash and brush it over the tops. Optionally, press a mushroom slice and thyme sprig on top for charm.

Bake and Serve:

Bake in the oven for twenty to twenty-five minutes until puffed and golden brown. Let cool for several minutes before gently loosening and serving. Best enjoyed warm with a salad or as finger food for a gathering.

Gruyère is hands-down my favorite part, adding nutty richness that makes every bite decadent. My daughter helped me press the mushroom slices onto the tops last Thanksgiving, giggling over how cute each little pie looked coming out of the oven.

Flavor Boosters

Try adding a touch of Dijon mustard for added depth or swap in rosemary or sage for a different herbal note. Sautéing the mushrooms in butter and olive oil until golden gives the filling a rich umami flavor that shines through every bite.

Serving Suggestions

These pot pies are fantastic as a main alongside a bitter greens salad with sharp vinaigrette. Try them for brunch with poached eggs or as cocktail party snacks. Mini pies also work beautifully as appetizers for festive gatherings.

Creative Twists

Swap gruyère for fontina, Emmental, or sharp white cheddar. For a dairy-free version, use plant-based butter and vegan cheese. Add diced cooked chicken or turkey for a meaty variation. Stir in seasonal veggies like asparagus, peas, or roasted squash to match the time of year.

With a bit of patience and a handful of everyday ingredients, you can create flaky, golden pies that win rave reviews from everyone at your table.

Common Questions About This Recipe

→ What’s the best mix of mushrooms for these pot pies?

A combination of cremini, shiitake, and button mushrooms offers depth of flavor and texture for a rich, earthy filling.

→ Can I substitute Gruyère cheese with another cheese?

Yes, Swiss or Emmental can be used, but Gruyère gives the pies a distinct nutty, creamy character that pairs well with mushrooms and thyme.

→ Is puff pastry necessary or can I use another type of dough?

Puff pastry provides flakiness, but pie crust or biscuit dough can be substituted. Baking times may vary slightly.

→ How do I prevent sogginess in the pastry?

Cool the filling before assembling, and bake the pies on the lower rack of a preheated oven to ensure a crisp, golden base.

→ Can these pot pies be made ahead of time?

Yes, assemble and refrigerate unbaked pies for up to a day, then bake just before serving for best results. They also freeze well before baking.