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Rustic Mushroom Potpie
with apple spinach salad

Active: 25 min Total: 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
  • Peas and carrots, frozen - 12 oz
Spinach Salad with Apples and Almonds:
  • Apples, any type - 1 , sliced
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Brown sugar - 1 tsp
  • Oil, cooking - 3 Tbsp
  • Baby spinach - 4 oz
  • Almonds, sliced or slivered - 1 oz


  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)

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  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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