Tomato & Wild Mushroom Pot Pie

Difficulty: Moderate
Time: 50 minutes
Serves: 6

  • 1 yellow onion, chopped
  • 8 Campari Tomatoes, chopped
  • 2 tbsp butter
  • 3 cups assorted wild mushrooms, sliced
  • 1 clove garlic, minced
  • 1 tbsp fresh oregano, finely chopped
  • 2 tbsp flour
  • 2/3 cup chicken stock or vegetable stock
  • 1 cup potatoes, cubed and cooked
  • ¼ cup sun-dried tomatoes, finely chopped
  • 1 tsp kosher salt
  • 1 egg, beaten
  • 1 sheet butter puff pastry

A flaky, hearty Campari Tomato Pot Pie, easily made vegetarian for a warm meal on a cool day.


  1. Preheat oven to 425°F.
  2. In a large skillet, heat butter over medium heat and add onion. Sauté for 5 minutes and add mushrooms. Sauté for additional 5 minutes and add sun-dried tomatoes, garlic, oregano and kosher salt. Stir and add Campari Tomatoes.
  3. In a small bowl whisk together chicken stock and flour, removing lumps. Add to skillet. Stir well, allowing mixture to thicken and bubble (approx. 7 minutes).
  4. Add cooked potatoes and mix well.
  5. Transfer hot mixture to 1½ quarts casserole dish. Arrange puff pastry on top and trim to ½-inch beyond rim. Turn edges under and brush top with beaten egg.
  6. Place on a baking sheet and bake for about 25 minutes or until pastry is golden.
  7. Cool for 15 minutes and serve.