Can I make One-Pot Savory Lentil and Mushroom Pot Pie ahead?

Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.

What cookware works best?

Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

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One-Pot Comfort Food

One-Pot Savory Lentil and Mushroom Pot Pie

Name: One-Pot Savory Lentil and Mushroom Pot Pie
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: British-Inspired
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 3 medium carrots, diced; 2 celery stalks, diced; 10 ounces cremini mushrooms, sliced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon smoked paprika; 1 cup dried brown or green lentils, rinsed; 3 cups vegetable broth; 1 tablespoon tomato paste; 2 tablespoons all-purpose flour; 1 cup frozen peas; Salt and freshly ground black pepper, to taste; For the biscuit topping:; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 6 tablespoons cold unsalted butter, cubed; 3/4 cup whole milk; 1 egg, beaten (for egg wash, optional)

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 16, 2026 · Updated May 11, 2026

British-Inspired 65 mins onepotcomfortfoodvegetarianfamily-friendlyheartyeasybudget-friendlyfreezablemealprepleftovers

One-Pot Savory Lentil and Mushroom Pot Pie is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 50 min

Total 65 min

Servings 6

Difficulty easy

Cuisine British-Inspired

Ingredients

Servings 6

2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
3 medium carrots, diced
2 celery stalks, diced
10 ounces cremini mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
1 cup dried brown or green lentils, rinsed
3 cups vegetable broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup frozen peas
Salt and freshly ground black pepper, to taste
For the biscuit topping
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup whole milk
1 egg, beaten (for egg wash, optional)

Ingredients for One-Pot Savory Lentil and Mushroom Pot Pie

Instructions

Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.
Add diced onion, carrots, and celery. Sauté for 6-8 minutes until vegetables soften.
Stir in minced garlic, sliced mushrooms, thyme, rosemary, and smoked paprika. Cook for another 5 minutes until mushrooms release moisture and begin to brown.
Sprinkle flour over the vegetable mixture and stir well to coat. Cook for 1 minute to eliminate raw flour taste.
Add rinsed lentils, tomato paste, and vegetable broth. Stir to combine, scraping up any browned bits from the pot’s bottom.
Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, until lentils are tender and filling is thickened.
Stir in frozen peas and season with salt and pepper. Remove from heat.
Preheat oven to 425°F (220°C).
In a medium bowl, combine flour, baking powder, and salt for the biscuit topping.
Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Gently stir in milk until just combined; dough will be sticky.
Drop spoonfuls of biscuit dough evenly over the lentil and mushroom filling to cover the surface.
Optional: brush biscuit topping with beaten egg for a glossy golden finish.
Transfer the pot to the oven and bake for 15-20 minutes, until biscuits are puffed and golden brown.
Let cool for 5 minutes before serving to set the filling.
Enjoy warm. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

One-Pot Savory Lentil and Mushroom Pot Pie cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This One-Pot Savory Lentil and Mushroom Pot Pie is crafted to be prepared in a large, oven-safe pot or Dutch oven .

Cookware Size Guidance

Choosing the right cookware size is crucial for success with this One-Pot Savory Lentil and Mushroom Pot Pie .

Cookware Swap Guidance

This recipe thrives when made in a large, oven-safe pot such as a Dutch oven, allowing seamless stovetop cooking and oven baking.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make One-Pot Savory Lentil and Mushroom Pot Pie ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

If ingredient substitutions are needed to suit dietary preferences or pantry availability, consider these options while maintaining the recipe’s hearty, vegetarian and family-friendly nature:

Lentils: Substitute brown or green lentils with red lentils for faster cooking, or canned lentils for convenience. Black beans or chickpeas offer alternative textures and flavors.
Mushrooms: Swap cremini mushrooms with button, portobello, or shiitake mushrooms to vary earthiness and richness.
Vegetable Broth: Replace with mushroom broth or low-sodium vegetable broth to better control flavor and salt content.
All-Purpose Flour: Use gluten-free all-purpose flour blends for both thickening and biscuit topping to make the dish gluten-free.
Milk: Substitute whole milk with unsweetened plant-based milks like oat, almond, or soy for dairy-free options. Use flaxseed or chia egg replacers for the optional egg wash to keep it vegan.
Butter: Vegan butter or coconut oil replacements work well to maintain richness for dairy-free and vegan diets.
Frozen Peas: Swap peas with fresh peas, green beans, or chopped spinach to add variety in green vegetables.

These substitutions help preserve the recipe’s accessibility, budget-friendliness, and comforting one-pot simplicity while accommodating vegetarian, vegan, gluten-free, and dairy-free diets.

Storage and Reheating

Cool One-Pot Savory Lentil and Mushroom Pot Pie before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

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One-Pot Savory Lentil and Mushroom Pot Pie

Recipe Details

Ingredients

Instructions