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One-Pot Savory Lentil and Mushroom Pot Pie

Name: One-Pot Savory Lentil and Mushroom Pot Pie
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; 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 Editorial TeamPublished Apr 16, 2026 | Updated Oct 20, 2026

British-Inspired Under review onepotcomfortfoodheartyeasybudget-friendlymealprepleftovers

Lentils, mushrooms and vegetables simmered in an oven-safe pot and topped with drop biscuits before baking.

Prep Under review

Cook Under review

Total Under review

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 the 2 tablespoons filling 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.

Timing note

Allow for preparation, 6-8 minutes vegetables, 5 minutes mushrooms, 1 minute flour cooking, boiling, 25-30 minutes simmering until lentils are tender, 15-20 minutes baking and 5 minutes resting.

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One-Pot Savory Lentil and Mushroom Pot Pie

Recipe Details

Ingredients

Instructions