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5 from 1 vote

Spinach and mushroom pot pie

The mushrooms are bathing in a garlic, thyme and white wine sauce topped with puff pastry, and there’s a layer of spinach just beneath the crust. This is one flavour-packed pie and it looks great when served at the table.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Pies and quiches
Cuisine: American
Keyword: mushroom, mushrooms, pie, pies, spinach, vegetarian
Servings: 4 portions
Calories: 711kcal
Author: Emily Leary


  • 60 g slightly salted butter
  • 1 tbsp olive oil
  • 2 garlic cloves finely sliced
  • 1 onion peeled and sliced
  • 1 tsp dried thyme
  • pinch salt and Pepper
  • 700 g mushrooms sliced
  • 100 ml vegetable stock
  • 50 ml white wine
  • 2 tbsp cornflour
  • 320 g ready-roll puff pastry
  • 100 g fresh spinach
  • 1 tbsp olive oil
  • 1 medium egg


To make the filling

  • Preheat the oven to 200C (180C fan, 400F).
  • Melt the butter and oil in a large pan over a low-heat.
  • Add the onion, garlic and thyme with a pinch of salt and pepper.
  • Sweat for 2-3 minutes until soft, then add the mushrooms.
  • Turn up the heat and fry for 3-4 minutes until soft.
  • Add the stock and wine and bring up to the boil briefly, then down to a simmer.
  • In a bowl, mix the cornflour with a little of the liquor from the pan until smooth and then stir into the pan and continue to heat for 5 minutes until thickened.
  • When you have a thick gravy, transfer everything to the pie dish and leave to cool completely while you prepare the pastry.

To make the pie

  • Unroll the puff and, if it’s not wide enough to cover the pie, roll it gently with a rolling pin.
  • Cut two 2cm (1 inch) wide strips off the shorter edge of the pastry and use them to make a rim around the top of the pie dish.
  • Pack the fresh spinach on top of the mushrooms, taking care not to leave any stalks sticking up.
  • Drizzle the spinach with the olive oil.
  • Put the pastry sheet on top of the pie and press around the rim to seal – I then used the off cuts to add some decorative leaves, held in place with water, but you don’t have to.
  • Cut two small slits in the centre to allow excess steam to escape, then trim off the edges and brush all over with beaten egg.
  • Bake for 20-25 minutes until puffed up and a rich, golden brown.


Calories: 711kcal | Carbohydrates: 50g | Protein: 14g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 73mg | Sodium: 453mg | Potassium: 809mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2832IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 4mg