Cabbage, mushroom, and egg pot pie is humble on paper and astonishing on the fork: buttery cabbage and mushrooms baked with hard-boiled eggs under a double crust, scented with basil, marjoram, and tarragon. An hour later it slices like a dream and feeds eight.
When you think of pie, does your mind immediately jump to sweet, fruity desserts? It’s time to broaden our pie horizons! Savory pies are the ultimate comfort food, and this incredible Cabbage, Mushroom, and Egg Pot Pie is a game-changer. Nestled between two flaky crusts is a rich, creamy, and surprisingly hearty filling that transforms simple ingredients into a truly satisfying main course. It’s a rustic, comforting dish perfect for a cozy weeknight dinner or a special weekend meal.
Ingredients
• 2 ready-made piecrusts
• 1 small head of green cabbage
• ½ pound / 225 g (7.9 oz) mushrooms
• 1 small yellow onion
• 3 tablespoons / 42 g (1.48 oz) butter
• 1 teaspoon (5 ml) salt
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried marjoram
• ½ teaspoon dried tarragon
• 4 ounces / 113 g (4 oz) cream cheese, softened
• 4 to 5 hard-boiled eggs, peeled and sliced
• 1 tablespoon (15 ml / 0.5 fl oz) fresh dill, finely chopped
Instructions
1. Preheat your oven to 400°F / 205°C. Prepare your vegetables: finely shred the cabbage, dice the onion, and slice the mushrooms.
2. In a large frying pan, melt the butter over medium heat. Add the cabbage, onion, and mushrooms and sauté for 3–5 minutes until softened.
3. Stir in the salt, pepper, basil, marjoram, and tarragon. Mix well to combine, then remove the pan from the heat.
4. Assemble the pie: Gently press one piecrust into the bottom of your pie pan. Spread the softened cream cheese evenly across the crust.
5. Arrange the sliced hard-boiled eggs over the cream cheese, then sprinkle the fresh dill on top. Spoon the sautéed vegetable mixture over the eggs.
6. Place the second piecrust on top. Trim any excess crust that hangs over the edge of the pan. Crimp the edges of the top and bottom crusts together to seal the pie.
7. Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking.
8. Bake for 15 minutes. Then, reduce the oven temperature to 350°F / 180°C and continue baking for another 20-25 minutes, or until the crust is golden brown. Let rest briefly before serving.
Nutritional Information
• Nutritional Highlights
• A great source of protein from eggs and dairy.
• Cabbage provides an excellent source of Vitamin K and Vitamin C.
• Mushrooms offer B vitamins and essential minerals like selenium.
Pro Tips
• For an extra golden and glossy crust, brush the top of the pie with a beaten egg or a little milk before baking.
• To clean mushrooms without making them waterlogged, simply wipe them with a damp paper towel or use a soft brush to gently remove any dirt.
• The easiest way to peel hard-boiled eggs is to gently crack the shell all over on a hard surface, then peel it under cool running water.
FAQ
Q: Can I make this cabbage and mushroom pot pie vegan
A: Yes, you can adapt this recipe to be fully vegan. Use a plant-based butter for sautéing the vegetables and choose a vegan cream cheese for the base layer. For the eggs, you can either omit them and add more vegetables, or substitute them with a layer of crumbled firm tofu seasoned with a pinch of black salt (kala namak) for an ‘eggy’ flavor.
Q: Is this vegetarian pot pie a good source of protein
A: Absolutely. This pot pie gets a significant protein boost from the hard-boiled eggs and cream cheese. To increase the protein content even further, you could add a cup of cooked white beans, chickpeas, or lentils to the vegetable mixture before filling the pie.
Q: How should I store leftover savory pot pie
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For the best results when reheating, place slices in an oven or air fryer at 350°F / 180°C until warmed through. This will help the crust become flaky and crisp again, which a microwave can’t do.
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Cabbage, Mushroom, and Egg Pot Pie
Ingredients
Method
- Preheat your oven to 400°F / 205°C. Prepare your vegetables: finely shred the cabbage, dice the onion, and slice the mushrooms.
- In a large frying pan, melt the butter over medium heat.
- Add the cabbage, onion, and mushrooms and sauté for 3–5 minutes until softened.
- Stir in the salt, pepper, basil, marjoram, and tarragon.
- Mix well to combine, then remove the pan from the heat.
- Assemble the pie: Gently press one piecrust into the bottom of your pie pan.
- Spread the softened cream cheese evenly across the crust.
- Arrange the sliced hard-boiled eggs over the cream cheese, then sprinkle the fresh dill on top. Spoon the sautéed vegetable mixture over the eggs.
- Place the second piecrust on top. Trim any excess crust that hangs over the edge of the pan. Crimp the edges of the top and bottom crusts together to seal the pie.
- Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking.
- Bake for 15 minutes.
- Then, reduce the oven temperature to 350°F / 180°C and continue baking for another 20-25 minutes, or until the crust is golden brown.
- Let rest briefly before serving.
