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Mushroom Pot Pie with Gouda Biscuit Crust

A variety of mushrooms with a homemade mushroom gravy creating an incredibly savory and delicious pot pie
Cook Time 2 hrs
Servings 6 people


Mushroom Gravy

  • 3 Tbsp olive oil
  • 5 Tbsp butter, divided
  • 1 medium onion, chopped
  • 1 Tbsp tomato paste
  • 1 pound mushrooms, stems removed, and quarters a mix of shitake, cremini, white button
  • 1/2 cup dry sherry (N/A option: 1/4 c. water & 1/4 cup apple cider vinegar)
  • 4 cups chicken or vegetable broth
  • 1/4 cup dried porcini mushrooms
  • 3 Tbsp flour

Pot Pie Filling

  • 1 fennel bulb, trimmed and chopped
  • 1 red onion, chopped
  • 3 Tbsp unsalted butter, divided
  • 2 sprigs thyme
  • 8 oz oyster mushrooms

Gouda Biscuit Topping

  • 2 ¼ cups all- purpose flour
  • ¾ cups cornmeal
  • tsp baking powder
  • 1 tsp salt
  • ½ cup chilled unsalted butter, diced 8 Tablespoons
  • 1 cup buttermilk, plus 2 Tbsp for brushing
  • 1 ½ cup gouda cheese


Mushroom Gravy

  • Heat oil and 2 Tablespoons of butter in a medium saucepan over medium heat. Cook onion, occasionally stirring, until very soft, 10-12 minutes. Add tomato paste and cook for about 1 minute stirring to coat onions.
  • Add cremini mushrooms and cook, occasionally stirring until softened and the liquid from the mushrooms has evaporated about  12 - 15 minutes. Add sherry and cook until almost evaporated - about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2 1/2 cups) for about 1 hour.
  • Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids. Keep the solids, and chop them into small pieces if needed. Set aside. 


  • In a large saucepan, heat the remaining 3 Tablespoons of butter over medium heat. Whisk in flour and cook, for about 2 minutes. Whisking vigorously to prevent lumps, add mushroom broth gradually and increase heat to medium-high. Bring to a simmer and cook for 1 minute. Remove from heat.
  • Preheat to 425F.  Combine fennel, onions, 1 Tablespoon butter, and 1 cup of water in a small saucepan with salt and pepper. Bring to a boil over medium-high heat, cover, and reduce heat. Simmer until fennel and onion, crisp 5-8 minutes. Uncover; cook until liquid evaporates 15-18 minutes. Let cool.
  • Heat the remaining 2 Tablespoons of butter in a large cast iron skillet over medium heat. Cook thyme sprigs and oyster mushrooms, occasionally stirring, until mushrooms are lightly browned and tender, 6-8 minutes. Let cool and remove thyme. Add fennel onions mixture into the mushroom. Spoon gravy over the top. Taste and season with salt, pepper or acid if needed. Add on the crust. Then bake for 25-30 minutes

Gouda Crust

  • For the gouda crust: combine flour, cornmeal, baking powder, and salt in a food processor; blend for 5 seconds. Add butter and gouda; pulse until mixture resembles a coarse meal. Add 1 cup buttermilk; pulse until dough forms moist clumps. Turn dough out onto a lightly floured surface. Divide dough into 8 equal pieces, shape each into 2/3 inch thick disk. Set round atop filling.  Brush with remaining buttermilk