Rustic Mushroom Potpie
with apple spinach salad
We love a potpie for a cold-weather dinner and this one is comforting and filled with veggies. A tart apple spinach salad on the side is perfect to cut through the potpie's richness.
Smarts: We use frozen veggies to decrease the cooking time. If you want to make separate servings, spoon potpies into ramekins and cover in puff pastry.
Smarts: We use frozen veggies to decrease the cooking time. If you want to make separate servings, spoon potpies into ramekins and cover in puff pastry.
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Cuisines
Ingredients
Rustic Mushroom Potpie:
- Puff pastry (sub pie crust) - 10 oz sheet
- Onions, small - 1, diced
- Celery - 3 ribs, diced
- Mushrooms, brown - 1 lb, sliced
- Parsley - 2 Tbsp, chopped
- Butter - 1 Tbsp
- Sherry (opt) - 3 Tbsp
- Thyme, dried - 1 tsp
- Flour - 4 Tbsp
- Broth, vegetable - 1 1/2 cups
- Milk - 1/2 cup
- Carrots and peas, frozen - 12 oz
Spinach Salad with Apples and Almonds:
- Apples, any type - 1, sliced
- Vinegar, apple cider - 1 1/2 Tbsp
- Sugar, brown - 1 tsp
- Oil, cooking - 3 Tbsp
- Baby spinach - 4 oz
- Almonds, sliced or slivered - 1 oz
Nutrition Facts
Amount Per Serving
Calories
695
Just a moment...
% Daily Value
Total Fat
44g
67%
Just a moment...
Saturated Fat
10g
50%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
5mg
2%
Just a moment...
Sodium
665mg
28%
Just a moment...
Total Carbohydrate
64g
21%
Just a moment...
Dietary Fiber
8g
31%
Just a moment...
Sugars
11g
Just a moment...
Protein
14g
Just a moment...
Prep
- Puff pastry - Thaw according to package instructions. (Can be done up to 1 day ahead)
- Onions / Celery / Mushrooms / Parsley - Prep as directed. (Can be done up to 4 days ahead)
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Make
- Heat oven to 425F / 218C.
- Heat a saute pan or Dutch oven over medium-high heat. Add butter and then onions and celery to melted butter with a sprinkle of salt. Saute until softened, ~3 minutes.
- Add mushrooms with sherry and thyme and saute for 5 to 7 minutes until mushrooms are tender.
- Stir in flour and cook for ~30 seconds.
- Add broth, milk, frozen veggies, and parsley. Cook for another 3 to 5 minutes, until mixture is thickened. Season to taste with salt and pepper.
- Transfer filling to an 8” / 20cm square baker (this is the size for 4 servings; you may need a smaller or larger container if customizing serving sizes). Place baker on a rimmed sheet pan and cover with puff pastry. Cut a few slits into the pastry and then transfer to oven. Bake for 25 to 30 minutes until crust is golden.
- While potpie is baking, slice apples. Whisk together apple cider vinegar, brown sugar, and cooking oil. When potpie’s done, toss vinaigrette with spinach, apples, and almonds.
- Enjoy potpie with salad on the side!
Nutrition Facts
Amount Per Serving
Calories
695
Just a moment...
% Daily Value
Total Fat
44g
67%
Just a moment...
Saturated Fat
10g
50%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
5mg
2%
Just a moment...
Sodium
665mg
28%
Just a moment...
Total Carbohydrate
64g
21%
Just a moment...
Dietary Fiber
8g
31%
Just a moment...
Sugars
11g
Just a moment...
Protein
14g
Just a moment...
Reviews
Ratings
74 reviews
Yum! Used leftover turkey to add a little extra to it after trying the original version a while back.
0 HelpfulThis looked like it was going to be tastier than it wasn't. Mushroom sauce could have done without the peas.
0 HelpfulAdded fresh bell pepper and chicken breast to the pot pie. Used a bag of frozen mixed veggies with carrots, peas, corn, and green beans. Added craisens to the salad. Great! -R
0 HelpfulI would add red pepper flakes or a spicy sauce to this, but it was very delicious. Easy, and had comforting flavors.
0 Helpful