Ruffled Mushroom Pot Pie

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.

This savory mushroom pot pie is entirely vegetarian and endlessly comforting, as perfect for a Tuesday night as it is for a casual dinner party. Swapping out the usual pastry topping for crunchy, scrunched-up phyllo sheets creates an exceptionally flaky crust that’s as tasty as it is dramatic. You simply scrunch up sheets of phyllo then drizzle with melted butter, and arrange them on top of your filling before popping it in the oven—no fussing, measuring, or rolling out dough required. Just avoid packing in the phyllo sheets too tightly.  You want them to have organic, ruffled textures that crisp and frizzle when baked and brown evenly all the way through.