Recipe from our chef: Mushroom and Spinach Vegetable Pot Pie | Ohio State Medical Center

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F (200°C).

Roll out the pie crust and fit it into a pie dish, trimming any excess.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and cook until they release moisture and brown, about 5-7 minutes.

Mix in diced carrots and celery, cooking until tender, about 5 minutes.

Add fresh spinach and cook until wilted, about 2-3 minutes.

Sprinkle flour over the vegetable mixture and stir to combine, cooking for 1-2 minutes.

Pour in vegetable broth and heavy cream, stirring until thickened, about 3-5 minutes.

Season with thyme, salt, black pepper, and nutmeg to taste.

Remove from heat and stir in chopped parsley.

Pour the filling into the prepared pie crust, spreading it evenly.

Cover with another layer of pie crust, sealing the edges and cutting slits for steam.

Bake in the preheated oven for 25-30 minutes, until the crust is golden brown.

Let cool for a few minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens