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Mushroom and Polenta Pot Pies RecipeMushroom and Polenta Pot Pies


Mushroom and Polenta Pot Pie Recipe

Comfort food doesn't have to be loaded with calories, fat, and sodium. These individual vegetarian pot pies are healthier and still satisfying. They are filled with vegetables in a rich gravy and covered with a crunchy polenta topping that is flavored with fresh herbs.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 2.7g
2%Saturated Fat 0.4g
Trans Fat 0g
Cholesterol 0mg
Sodium 342mg
Total Carbohydrate 36.4g
Dietary Fiber 3.8g
Sugars 3.5g
Protein 5.3g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 20 minutes

Baking time: 15 minutes


Polenta topping

  • 4 cups water
  • 1 cup dry polenta
  • ½ tsp garlic powder
  • ½ tsp chopped fresh parsley
  • ¼ tsp chopped fresh rosemary leaves
  • ¼ tsp salt
  • 1/8 tsp ground black pepper


  • 2 tsp olive oil
  • ¾ cup chopped onion
  • 2 medium carrots, peeled and sliced
  • 8 oz. sliced baby crimini mushrooms or white button mushrooms
  • ½ tsp chopped fresh parsley
  • ¼ tsp salt
  • ¼ tsp chopped fresh rosemary leaves
  • ¼ tsp ground black pepper
  • 1 cup unsalted vegetable, beef or chicken stock
  • 1 tbsp cornstarch
  • 1 tbsp water


To prepare the polenta:

  1. Prepare the polenta by bringing the 4 cups of water to a boil in a medium saucepan over medium-high heat. Once the water boils, whisk in the polenta and reduce the heat to low. Continue to stir until it thickens, 1 to 2 minutes. Remove from the heat.
  2. Stir the garlic powder, ½ teaspoon of parsley, ¼ teaspoon of rosemary and salt, and 1/8 teaspoon of black pepper into the polenta. Set aside.

To prepare the filling:

  1. In a medium skillet, heat the olive oil over medium-high. Add the onion and carrot, and cook for 5 minutes. Add the mushrooms, and cook for five more minutes until the mushrooms have darkened and the other vegetables are slightly tender.
  2. Stir in the ½ teaspoon of parsley and salt and the ¼ teaspoon of rosemary and black pepper.
  3. Add the stock to the skillet. In a small dish, stir together the cornstarch and the water. Pour this into the skillet. Increase the heat to high and cook for about 2 minutes, stirring often, until the stock thickens into a gravy that coats the vegetables.

To prepare the pot pies:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Spray four 8-ounce ramekins with non-stick cooking spray and place them on a baking sheet. Divide the mushroom filling evenly between all four. Next, top each with an equal amount of the polenta. If it has thickened as it cooled, use clean hands to crumble and press the polenta over the filling.
  3. Bake for 15 minutes until the filling bubbles and the polenta begins to brown on top. Serve warm.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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