Single-serving meals always make me happy: they make plating a breeze, they freeze well, they are darling to photograph – and, most excitingly, they give me a reason to use my favourite Le Creuset ceramic dishes.

I’ve always had a soft spot for pretty dining accessories, even more so now that I’m upping my food photography game. I’ve recently been coveting the Corningware Meal Mugs. I first saw these gorgeous cobalt babies on my friend Ksenia’s recent post over at The Immigrant’s Table, and I instantly fell in love. I’ll be posting about more of my favorite kitchen tools and accessories in the coming months, as I begin to expand this blog to include more than just recipes – so, be excited! 
For now though, let’s get straight down to the best part about this post – the food! I bought a gigantic container of assorted dried wild mushrooms (similar mix here) a couple of months back, and I’ve been finding ways to add them into everything. The meaty texture and the complex flavours ensure that meat-loving friends & family will be more than satisfied. Tossed with fresh mushrooms and the french holy trinity (onions, celery and carrot) and seasoned with fresh earthy herbs, these hearty individual-serving pies will keep you warm on chilly evenings. These simple plant-based pot pies are a great weeknight meal that you can easily prepare ahead, and the leftovers keep quite well for up to 5 days in the fridge – so you can enjoy this again and again!


  • Rehydrate your dried mushrooms ahead of time by pouring one cup of boiling water over mushrooms. Allow to soak for at least 15 minutes. Allow to cool, and slice into pieces. 
  • Make sure that you use a blend of fresh and dried mushrooms – rehydrated mushrooms bring about a beautiful complexity, but if you add too many, your filling well get a little too chewy.
  • Make sure to thaw your frozen puff pastry a couple of hours before you begin!