Savory Mushroom Chestnut Pie

There's something about autumn that makes me crave this savory mushroom and chestnut pie. I remember the first time I made it on a crisp October evening when unexpected guests arrived at my door—I had these beautiful mushrooms I'd picked up at the market and a handful of roasted chestnuts left over from snacking. What started as improvisation became the dish everyone now asks me to bring to gatherings.

I'll never forget pulling this pie from the oven for the first time and seeing that golden pastry puffed up perfectly, with wisps of steam escaping from the slits I'd cut. My kitchen smelled incredible, and somehow word got around the neighborhood—by dinner time, I had three different friends suddenly finding excuses to stop by.

Ingredients

• Olive oil (2 tablespoons): I use good quality olive oil here because it carries the flavors of the sautéed vegetables beautifully. Don't skimp on this one.
• Onion (1 large, finely chopped): The foundation of flavor. I always chop it fine so it practically melts into the filling.
• Garlic cloves (2, minced): Fresh garlic makes all the difference. Minced fine so you catch that pungent, aromatic punch right from the start.
• Mixed mushrooms (500 g or 1 lb, cleaned and sliced): I use whatever looks best at the market—cremini, portobello, oyster—the variety keeps things interesting. Clean them gently with a damp cloth rather than washing them to preserve their texture.
• Cooked peeled chestnuts (150 g or 5 oz, roughly chopped): These add sweetness and substance. You can find them vacuum-packed at the grocery store, which saves time. Roughly chop them so you get little pockets of chestnut throughout.
• Carrots (2 medium, diced): I dice these small so they cook at the same pace as everything else and add natural sweetness to balance the earthy mushrooms.
• Celery stalks (2, diced): The classic mirepoix helper. It adds subtle depth and keeps the filling from feeling one-note.
• Fresh thyme leaves (1 tablespoon, or 1 teaspoon dried): This is my go-to herb for mushroom dishes. The flavor is gentle but unmistakable.
• Fresh rosemary (1 tablespoon, finely chopped): Aromatic and piney. Chop it fine because the leaves can be woody if left too chunky.
• Dry white wine (100 ml or 1/3 cup plus 1 tablespoon): The wine lifts all the flavors and adds complexity. I use something I wouldn't mind drinking on its own.
• Vegetable stock (150 ml or 2/3 cup): This simmers with the wine to create the silky filling base. Keep it warm if you can—it helps everything combine better.
• Soy sauce (2 tablespoons): The secret weapon that deepens all the savory notes. It's umami in a bottle, and it brings the whole filling together.
• Flour (2 tablespoons): Just enough to thicken the filling so it doesn't run all over the plate when you slice it, but not so much that it feels heavy.
• Salt and black pepper: Taste as you go. The soy sauce adds saltiness, so be careful not to oversalt at the end.
• Ready-rolled puff pastry (500 g or 18 oz): I always choose vegetarian puff pastry to keep the dish meat-free. The ready-rolled stuff saves so much time.
• Egg (1, beaten) or milk (2 tablespoons) for glazing: Egg gives you a glossy, professional-looking finish. Milk works beautifully too and keeps it fully vegetarian.

Instructions

Get Your Oven Ready and Start the Base:

Preheat your oven to 200°C (400°F) so it's waiting for you. Heat that olive oil in a large skillet over medium heat until it shimmers. Add your finely chopped onion and minced garlic, and let them sizzle for 3 to 4 minutes, stirring occasionally. You'll know it's right when the onion turns translucent and the garlic becomes fragrant—your whole kitchen will smell like the beginning of something delicious.

The Part Where Magic Happens with the Vegetables:

Add your sliced mushrooms, diced carrots, and celery to the pan all at once. Now here's the key: let them cook undisturbed for about a minute, then stir. Keep cooking for 8 to 10 minutes total, stirring occasionally. Watch as the mushrooms release their dark, savory juices into the pan—this is liquid gold that will flavor everything. The vegetables should be tender but still hold their shape. The kitchen will smell earthy and rich.

Building Layers of Flavor:

Stir in those roughly chopped chestnuts, along with your thyme and rosemary. Let this cook together for just 2 minutes—the herbs will wake up and infuse the whole mixture. You're building one cohesive flavor now, each ingredient supporting the others.

The Thickening and Finishing:

Sprinkle the flour evenly over everything and stir well, making sure there are no lumps. Cook for 1 minute so the flour loses its raw taste. Pour in the white wine, scraping up any browned bits stuck to the bottom of the pan—that's concentrated flavor you don't want to lose. Add your warm vegetable stock and soy sauce. Stir it all together and let it simmer for 5 to 8 minutes. You're looking for the liquid to thicken enough that when you draw a wooden spoon through it, it leaves a trail that takes a moment to fill back in. Season generously with salt and pepper, tasting as you go. Remove from heat and let it cool for a few minutes.

Building Your Pie:

Line a 23 cm (9-inch) pie dish with half your puff pastry. You can let it drape naturally if it's cold enough, or gently press it in. Spoon that gorgeous filling into the pastry case, mounding it slightly in the center. Lay the remaining pastry sheet on top and seal the edges by pressing them with your fingers or a fork—I like the rustic look of finger marks. Trim any excess pastry hanging over the edge with a knife. Cut 4 or 5 small slits in the top to let steam escape during baking. This prevents the filling from creating too much pressure and helps it cook evenly.

The Final Touch Before the Oven:

Brush the top generously with beaten egg or milk. This is what gives you that gorgeous golden color. Slide it into your preheated oven and bake for 35 to 40 minutes. The pastry should puff up and turn a deep, even golden brown. You'll know it's done when the edges look crispy and there's no raw dough visible anywhere.

Letting It Rest:

This step matters more than you'd think. Remove the pie from the oven and let it sit for 10 minutes before slicing. This gives the filling a chance to set slightly so it doesn't run all over the plate. It also gives you time to pour a glass of wine and admire your work.

Pin it

I remember serving this at a dinner party when my friend Sarah brought her new partner, and he went back for seconds without saying a word—just quietly smiled and reached for more pie. That's when I knew this recipe was special. It's the kind of dish that brings people together, that makes a regular weeknight feel like a celebration.

Serving Ideas That Clicked

I've found that this pie is wonderfully flexible when it comes to what you serve alongside it. A crisp green salad with a sharp vinaigrette cuts through the richness beautifully, while steamed green beans add a bit of color and freshness to the plate. In winter, I've paired it with roasted Brussels sprouts that have turned golden and crispy. The pie itself is substantial enough to be the star of the meal, so keep the sides bright and relatively simple.

When You're Missing Something

Life happens, and sometimes you don't have exactly what the recipe calls for. I've successfully made this pie with different mushroom varieties depending on what looked good at the market—the flavor changes slightly but always in a good way. If you can't find fresh chestnuts or the vacuum-packed variety, roasted and skinned hazelnuts work in a pinch, adding their own subtle earthiness. For the herbs, dried thyme and rosemary will work if fresh isn't available, though reduce the amount by about half since dried herbs are more concentrated. I've even added a handful of spinach or kale to the filling for extra nutrition and color, stirring it in right at the end so it just wilts into the mixture.

Wine Pairing and Kitchen Notes

This dish deserves something thoughtful to drink alongside it. A light Pinot Noir brings out the earthy mushroom notes while staying light enough not to overwhelm the delicate pastry. Chardonnay, especially one with good acidity, complements the richness of the pie beautifully. Even a nice Sauvignon Blanc would work if you want something crisper.

• For a vegan version, use plant-based puff pastry and brush with a non-dairy milk for that golden finish
• You can make the filling a day ahead and store it in the refrigerator, then assemble and bake the pie when you're ready
• Leftovers actually reheat beautifully in a 180°C oven for about 15 minutes, though honestly, this pie is good cold the next day straight from the fridge

Pin it

This pie has become my answer to so many occasions—when I want to impress without stress, when I'm cooking for people with different dietary preferences, when autumn rolls around and I crave something warm and grounding. Make it once and you'll understand why it keeps coming back to my table.