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Rustic Mushroom Potpie
with apple spinach salad

Active: 25 minTotal: 45 min

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.



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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Puff pastry - Thaw according to package instructions. (Can be done up to 1 day ahead)
  2. Onions / Celery / Mushrooms / Parsley - Prep as directed. (Can be done up to 4 days ahead)


  1. Heat oven to 425F / 218C.
  2. 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.
  3. Add mushrooms with sherry and thyme and saute for 5 to 7 minutes until mushrooms are tender.
  4. Stir in flour and cook for ~30 seconds.
  5. 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.
  6. 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.
  7. 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.
  8. Enjoy potpie with salad on the side!

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This meal has 74 reviews

Yum! Used leftover turkey to add a little extra to it after trying the original version a while back.

By: Matt
Posted: Dec 27, 2018
Diet: Original

This looked like it was going to be tastier than it wasn't. Mushroom sauce could have done without the peas.

By: Sundi
Posted: Mar 08, 2017
Diet: Paleo

Added 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

By: Rachel
Posted: Jan 05, 2017
Diet: Original

I would add red pepper flakes or a spicy sauce to this, but it was very delicious. Easy, and had comforting flavors.

By: Trilce
Posted: Sep 12, 2016
Diet: Original

Not a favourite. Although it sounded good it lacked flavour in the end.

Posted: Jul 13, 2016
Diet: Original

Super tasty and easy!

By: Rachel
Posted: May 04, 2016
Diet: Original