Spinach and Mushroom Pot Pie

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Mushrooms

2 cups, sliced (preferably cremini or button)

Spinach

4 cups, fresh and chopped

All-purpose flour

1/4 cup

Vegetable broth

1 cup

Heavy cream

1/2 cup

Salt

to taste

Pepper

to taste

Egg

1, beaten (for egg wash)

Frozen puff pastry

1 sheet, thawed

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Introduce the sliced mushrooms to the skillet, cooking until they release their moisture and begin to brown, about 8 minutes.
4. Add the chopped spinach to the skillet, stirring until it's wilted, approximately 3 minutes.
5. Sprinkle the all-purpose flour over the sautéed vegetables and stir to coat evenly.
6. Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Allow the mixture to cook until it thickens, about 3-5 minutes.
7. Stir in the heavy cream and season the mixture generously with salt and pepper to taste.
8. Transfer the creamy vegetable filling into a 9-inch pie dish, smoothing it out evenly.
9. Roll out the thawed puff pastry sheet to fit over the top of the pie dish. Carefully place the pastry over the filling and press the edges to seal.
10. Brush the top of the puff pastry with the beaten egg to achieve a beautiful golden crust.
11. Cut a few slits in the pastry to allow steam to escape during baking.
12. Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown, and the filling is bubbly.
13. Allow the pot pie to cool for a few minutes before serving to let the filling set slightly.