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Creamy Mushroom & Spinach Pot Pie Recipe


This is a warm, creamy pie filled with mushrooms, spinach, and a touch of lemon. It's all covered with a crispy puff pastry top. You cook everything in one pot and then bake it in the oven. It's a yummy dinner for your family!


1 sheet of puff pastry
2 large leeks, white and light green parts only
4 garlic cloves, minced
2 tbsp all-purpose flour
300 g sliced button mushrooms
400 ml vegetable stock
200 g fresh baby spinach
150 g sour cream
1 tbsp fresh thyme leaves
1 lemon, juice and zest
1 egg, beaten
2 tbsp olive oil
Salt and pepper to taste


Preheat the oven to 200°C (390°F).
Trim and thinly slice the leeks. Mince the garlic. Zest and juice the lemon. Wash the spinach leaves.
Heat 1 tbsp of olive oil in an oven-safe frying pan over medium heat. Add the leeks and a pinch of salt, and cook until softened, about 5 minutes.
Add the garlic and mushrooms to the pan, and cook for another 5 minutes until the mushrooms have released their moisture and started to brown.
Stir in the flour and cook for 2 minutes to remove the raw flour taste.
Gradually pour in the vegetable stock, stirring constantly, until the mixture thickens, about 5 minutes.
Add the spinach to the pan and cook until wilted, about 2 minutes.
Remove the pan from the heat and stir in the sour cream, thyme, and lemon zest. Season with salt and pepper to taste.
Unroll the puff pastry sheet and cut it to fit the top of the frying pan, leaving an extra 1cm around the edge. Place the pastry over the filling and tuck in the edges.
Brush the pastry with the beaten egg. Cut a few slits in the top to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Let the pie cool for a few minutes before serving. Squeeze fresh lemon juice over each serving for added zing.

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