Recipe from our chefs: Spinach mushroom pot pie

Sink your fork through a flaky crust covering a blend of vegetables and taste the wonders of a new tradition. This pot pie recipe is loaded with tender veggies and baked with a pastry lid for eight hearty, individually portioned meals. You won’t have to nag your children to eat these vegetables.

Start to finish: 1 hour and 10 minutes

Servings: 8

Recipe Ingredients:

For the filling

  • 2 tablespoons olive oil
  • 1 cup diced red onions, 1/4-inch diced
  • 1 cup diced carrots, 1/4-inch diced
  • 1/2 cup diced celery, 1/4-inch diced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme
  • 16 ounces sliced brown (cremini or baby bella) mushrooms
  • ½ cup frozen chopped spinach, thawed
  • 1 1/2 pounds russet potatoes, 1/4-inch diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped parsley
  • 1/3 cup flour
  • 1 1/2 cups vegetable stock

For the crust

  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 6 tablespoons cold unsalted butter, diced
  • 3 tablespoons sour cream
  • 1 tablespoon white vinegar
  • 2 tablespoons cold water
  • 1 egg, beaten with 1 tablespoon water, for egg wash

Recipe Steps:

Cook the vegetables:

Set a large skillet over medium heat. Add the oil to the pan, then add the onions, carrots, celery, garlic and thyme. Sauté until onions are tender and translucent, about 3 minutes.

Add mushrooms and spinach, stir and cook for 1 minute. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook for 7 minutes. Stir in parsley.

Make the gravy:

Sprinkle 1/3 cup flour over the vegetables, stir and cook, to reduce the raw flour taste, about 2 minutes.

Slowly pour in the vegetable stock, stirring constantly until the gravy is smooth. Allow the gravy to simmer until slightly thickened and potatoes are tender but not falling apart, about 5 to 6 minutes.

Preheat the oven and fill 8 ramekins or custard dishes.

Heat your oven to 400 F. Evenly divide the filling among the ramekins or custard dishes, about 3/4 cup of filling per serving.

Make the pastry:

Whisk ¼ teaspoon salt and 1 cup flour together in a bowl. Cut the butter into the flour to create a small pebble-like texture — you can use a pastry cutter or your fingers to achieve this. In a cup or bowl, mix together the sour cream, vinegar and water. Using a wooden spoon, stir the wet mixture into the dry mixture. Use your hands at the end to help it all come together into a ball. Roll out the dough on a floured surface and cut to the size of the ramekins. Place the pastry circles on top of each of the filled custard dishes or ramekins. Make 4 small slits in the top of each circle (1/2-inch long).

Bake the vegetable pot pies:

In a small bowl, whisk together egg and 1 tablespoon of milk. Brush the top of the pastry with egg wash.

Once your oven reaches 400 F, place the ramekins on the baking sheet. Bake until the pastry is golden brown, about 15 to 20 minutes.

Nutrition information per serving:

Serving size: 1 vegetable pot pie
Calories: 490
Fat: 33 g
Cholesterol: 45 g
Carbohydrates: 62 g
Fiber: 6 g
Sugar: 8 g
Protein: 12 g

For more healthy recipes and nutrition tips, visit Nutrition Services at The Ohio State University Wexner Medical Center.

Nutrition Services at The Ohio State University Wexner Medical Center offers nutrition counseling, classes and more for patients and the community

Learn More


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