Spinach and Mushroom Pot Pie

Ingredients

• Egg - 1, beaten (for egg wash)
• Frozen puff pastry - 1 sheet, thawed
• Salt and pepper - To taste
• Heavy cream - 1/2 cup
• Vegetable broth - 2 cups
• All - purpose flour - 1/4 cup
• Spinach - 6 cups, chopped
• Mushrooms - 8 ounces, sliced
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
5. Add the chopped spinach and cook until wilted, about 3 minutes.
6. Sprinkle the flour over the vegetables and stir to coat.
7. Gradually add the vegetable broth, stirring constantly, until the mixture thickens.
8. Stir in the heavy cream and season with salt and pepper.
9. Transfer the mixture to a 9-inch pie dish.
10. Roll out the puff pastry sheet to fit the top of the pie dish.
11. Place the puff pastry over the filling and press the edges to seal.
12. Brush the puff pastry with beaten egg for a golden crust.
13. Cut a few slits in the pastry to allow steam to escape.
14. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.
15. Let cool for a few minutes before serving.