If you’re looking for a hands-off recipe that can feed the whole family, this mushroom pie with herb biscuits takes just over an hour and yields six servings.

A large oven pan filled with aromatic vegan mushroom pie.

Mushrooms are a great plant-based alternative for dishes that are traditionally “meaty”. They make a great filling for a holiday mushroom wellington or vegan Philly cheesesteak sandwich, not to mention pizza toppings.

The key is to choose the right mushrooms and cook them in a way that suits the dish you’re making.

The beauty of this recipe is that you don’t have to be an expert. My goal is to help people eat more plants, which is why both PlantYou Cookbooks feature affordable and beginner-friendly meals.

Why You’ll Love This Recipe

  • Anyone can make this! Even if this is your first time in the kitchen, this mushroom pie with herb biscuits is a great place to start.
  • There is something really comforting about hearty, savory pie. The golden biscuit topping, the filling, the aroma – what’s not to love?
  • Pair it with your favorite side dishes, and you have a whole feast. This is a nice low-effort main for Thanksgiving or Christmas.
  • Since it packs six servings, it’s a nice meal prep option that requires little effort.

Key Ingredients

Ingredients for mushroom pie with herb biscuits laid out and labeled on a light background.
  • Mushrooms have a nice meaty texture and pack a lot of umami. For this recipe, I suggest using a mix of mushrooms, if you have access to different types.
  • Leeks come from the same family as onions. I love using leeks in a pie because they add equal parts earthy and slightly sweet flavor.
  • Red wine is optional (see substitutions below) but it helps to create a rich base for the gravy.
  • Thyme is a non-negotiable. Thyme and mushrooms are a match made in heaven!
  • I recently made the switch to use Chosen Foods Avocado Oil. It’s made with the simplest ingredient (fractionated avocado oil) and is a fantastic swap in any recipe that calls for shortening or butter. You can use it for sweet baking recipes and savory frying recipes.

Hack It!

  • If you do not want to use red wine for any reason, sub it for vegetable broth. You also have the option to add a splash of balsamic vinegar – a couple of tablespoons.
  • The biscuit topping can be gluten-free if you swap the all-purpose flour for a gluten-free mix or oat flour. If the mixture seems too dry, add a little bit of extra non-dairy milk, one tablespoon at a time.
  • Want to make this mushroom pie with herb biscuits extra fancy? Before adding the topping, split the filling between six ramekins for individual servings.
  • Looking for the perfect side dish to complement this recipe? Make some potato stacks and maple glazed carrots!

How to Make Mushroom Pie with Herb Biscuits

Mushrooms, leeks, and carrots in a roasting pan.

Step 1: Preheat the oven to 400F. 

In an oven safe cast iron pan or casserole dish, add the minced garlic, carrots, leeks, mushrooms, wine, thyme, soy sauce, vegetable broth and cornstarch slurry.

Mushrooms and vegetables mixed together in a pan with extra ingredients.

Step 2: Mix until well combined. Place in the oven covered for 45 minutes.

Dry ingredients for the herb biscuits in a glass mixing bowl.

Step 3: While the mushroom base cooks, make the biscuits. In a bowl, add the all purpose flour, parsley, baking powder and salt. Mix.

Herb biscuit mixture in a glass mixing bowl.

Step 4: Cut in the shortening using your hands or criss-crossing two knives, until the mixture is crumb like. Stir in the milk. 

Mushroom filling after cooking in the oven for 45 minutes.

Step 5: Once the mushroom mixture is thickened like gravy, remove the dish from the oven.

Herb biscuit dough scooped on top of the mushroom filling.

Step 6: Carefully dollop heaping spoonfuls of the biscuit mix evenly over the skillet. Aim for around 2 1/2 tablespoons per biscuit. 

Top down shot of mushroom pie with biscuit topping.

Step 7: Brush the top of the biscuits with a small amount of oil or melted vegan butter, and place back in the oven, covered, for 10 minutes. Remove the cover, and bake for an additional 10 minutes until the biscuits are brown. 

Close up of mushroom pie with herb biscuits serving with a spoon.

Step 8: Garnish with fresh herbs like parsley and enjoy!

Frequently Asked Questions

Is there an easy way to prep veggies and mushrooms?

If you dread slicing and chopping, I recommend getting one of these vegetable choppers – makes the whole process much quicker and less messy.

What about protein?

Although it may seem that this pie does not contain any high-protein items, it adds up to 9 grams per serving. Pretty good, if you ask me!

More Plant-Based Mushroom Recipes

This recipe is actually an exclusive from the PlantYou Planner! The app has OVER 600 delicious vegan recipes in its database, allowing you to fully customize your weekly menu. You can get a taste of PlantYou Planner with 25+ free vegan recipes and beginner meal plan!

Mushroom pie serving alongside Chosen Food Avocado Oil Shortening.
A large oven pan filled with aromatic vegan mushroom pie.

The Recipe: Mushroom Pie with Herb Biscuits

Delicious one-pan mushroom pie suitable even for complete beginners.
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Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 4 cloves garlic, peeled and finely chopped
  • 3 carrots, medium, chopped
  • 2 leeks, chopped
  • 750 grams mixed mushrooms, about 26½ oz, roughly sliced
  • 375 ml red wine, 1½ cups, vegan friendly – or vegetable broth
  • 4 sprigs fresh thyme, stems discarded
  • 3 tbsp soy sauce
  • 375 ml vegetable stock, 1½ cups
  • 4 tbsp cornstarch, for the slurry
  • 6 tbsp warm water, for the slurry

Herb Biscuits

  • 1½ cups all-purpose flour
  • 2 tbsp parsley flakes
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 tbsp Chosen Foods Avocado Oil Shortening, or vegan shortening of choice
  • ¾ cup non-dairy milk, unsweetened

Equipment

Instructions 

  • Preheat the oven to 400F. 
  • In an oven-safe cast iron pan or casserole dish, add the minced garlic, carrots, leeks, mushrooms, wine, thyme, soy sauce, and vegetable broth.
  • Mix water with cornstarch to create a slurry and add to the rest of the ingredients. Mix until well combined. 
  • Cook in the oven covered for 45 minutes, until the mixture is thickened almost like gravy.
  • While the mushroom base cooks, make the biscuits. In a bowl, add the all purpose flour, parsley, baking powder and salt. Mix. Cut in the shortening using your hands or criss crossing two knives, until the mixture is crumb like. Stir in the milk. 
  • Remove the mushroom mixture from the oven, and carefully dollop heaping spoonfuls of the biscuit mix evenly over the skillet, around 2½ tablespoons per biscuit. 
  • Brush the top of the biscuits with a small amount of oil or melted vegan butter, and place back in the oven, covered, for 10 minutes. Remove the cover, and bake for an additional 10 minutes until the biscuits are brown.

Notes

  • Sub red wine for vegetable broth if needed. You also have the option to add a splash of balsamic vinegar – a couple of tablespoons.
  • The biscuit topping can be gluten-free if you swap the all-purpose flour for a gluten-free mix or oat flour. If the mixture seems too dry, add a little bit of extra non-dairy milk, one tablespoon at a time.
  • Use tamari soy sauce if you’re gluten-free.
  • Want to make this mushroom pie with herb biscuits extra fancy? Before adding the topping, split the filling between six ramekins for individual servings.
Calories: 345.7kcal, Carbohydrates: 49.8g, Protein: 9g, Fat: 8.1g, Saturated Fat: 1.7g, Polyunsaturated Fat: 2.4g, Monounsaturated Fat: 2.8g, Trans Fat: 0.8g, Sodium: 1147.2mg, Potassium: 736.1mg, Fiber: 5.9g, Sugar: 7.6g, Vitamin A: 5884.1IU, Vitamin C: 10mg, Calcium: 175.9mg, Iron: 3.8mg
Cuisine: American, European
Course: Main Course
Author: carleigh