A Holiday Kitchen Memory from Shaym
It was the week before Christmas. Snow was falling lightly outside, and the smell of pine and cinnamon filled the kitchen. I had picked up a bundle of fresh thyme and a few pints of cremini mushrooms from the market earlier that day, hoping inspiration would strike. I didn’t want a heavy dish, just something warm and flaky to pair with a roast and feel a little festive.
That’s how these Mini Mushroom & Gruyère Pot Pies with Thyme were born. A flaky puff pastry crust, creamy Gruyère, and sautéed mushrooms with a touch of thyme, baked into individual ramekins for a charming presentation. My guests devoured them that year. Since then, they’ve become one of our go-to Christmas side dishes.
Why You’ll Love These Mini Pot Pies
These mini mushroom pot pies are the perfect mix of comforting and elegant, ideal for holiday meals or cozy winter dinners. The mushrooms are rich and earthy, Gruyère adds a nutty, melty bite, and fresh thyme ties it all together with subtle herbal brightness.
They’re:
- Festive but unfussy
- Great for vegetarians
- Beautiful as individual servings
Pair them with a roasted main or serve them alongside a spread of seasonal vegetables. For example, they go wonderfully with these air fryer carrots for a full-on cozy vibe.
Recipe: Mini Mushroom & Gruyère Pot Pies with Thyme
Ingredients
- 1 sheet puff pastry, thawed
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 lb cremini mushrooms, chopped
- 1½ tsp fresh thyme leaves
- 2 tbsp all-purpose flour
- ½ cup vegetable broth
- ½ cup heavy cream
- ¾ cup shredded Gruyère cheese
- Salt & pepper to taste
- 1 egg (beaten, for egg wash)
- 6 ramekins or muffin tin
Instructions
- Prep: Preheat oven to 400°F (200°C). Lightly grease your ramekins.
- Sauté aromatics: Heat butter and olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes. Stir in garlic and thyme, cooking 1 more minute.
- Cook mushrooms: Add chopped mushrooms and a pinch of salt. Cook 8–10 minutes until mushrooms brown and liquid evaporates.
- Make filling: Sprinkle in flour, stir to coat. Slowly pour in broth while stirring. Simmer for 2–3 minutes. Add cream and simmer again for 2 minutes.
- Add cheese: Remove pan from heat and stir in Gruyère until melted. Season with salt and pepper.
- Assemble: Spoon filling into ramekins. Cut puff pastry into rounds just larger than ramekins. Lay over each one, pressing to seal. Cut a small slit in the center and brush with egg wash.
- Bake: Place ramekins on a baking sheet. Bake for 18–22 minutes or until golden and bubbly. Cool slightly and garnish with fresh thyme.
Holiday Pairing Ideas
These mini pot pies go great with herb-roasted meats or simple sides like roasted veggies. If you’re building a full holiday table, try serving them alongside these crispy chicken cutlets or finish off the meal with homemade sandwich bread and butter.
Want to get ahead? You can make the filling a day in advance and refrigerate, just assemble and bake before guests arrive.
From My Kitchen to Yours
These Mini Mushroom & Gruyère Pot Pies with Thyme capture everything I love about Christmas food: warm, comforting flavors, elegant presentation, and a touch of homemade magic. They’re a guaranteed crowd-pleaser, and best of all. They taste just as good the next day.
Make them once, and I promise, they’ll become a cozy tradition on your holiday menu too.
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Mini Mushroom & Gruyère Pot Pies with Thyme – Cozy Christmas Side Dish
- Total Time: 42 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Flaky puff pastry pot pies filled with creamy mushrooms, nutty Gruyère, and fresh thyme. A comforting and elegant holiday side dish baked in individual portions.
Ingredients
1 sheet puff pastry, thawed
2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 pound cremini mushrooms, chopped
1½ teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
½ cup vegetable broth
½ cup heavy cream
¾ cup shredded Gruyère cheese
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C). Grease 6 ramekins or muffin cups.
2. Heat butter and olive oil in a skillet. Add onion and sauté 3–4 minutes until soft.
3. Add garlic and thyme; cook for 1 more minute until fragrant.
4. Stir in mushrooms and a pinch of salt. Cook 8–10 minutes until browned and liquid evaporates.
5. Sprinkle flour, stir to coat. Slowly pour in broth while stirring; simmer 2–3 minutes.
6. Add heavy cream and simmer another 2 minutes. Remove from heat.
7. Stir in Gruyère cheese until melted. Season with salt and pepper.
8. Spoon filling into ramekins. Cut puff pastry into rounds to fit tops; press to seal.
9. Cut a small slit in the center and brush with egg wash.
10. Place ramekins on a baking sheet and bake 18–22 minutes until puffed and golden.
11. Let cool slightly before serving. Garnish with fresh thyme if desired.
Notes
You can make the filling up to 1 day in advance and refrigerate it.
Try using mixed mushrooms for extra depth of flavor.
Serve alongside roasted vegetables or protein dishes during the holidays.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American