Creamy Mushroom Leek Pie (Printable)

A comforting dish blending mushrooms, leeks, and creamy sauce topped with flaky golden pastry.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large leek, white and light green parts only, sliced
03 - 1 lb mixed mushrooms, sliced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 1 celery stalk, diced

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 1 1/4 cups whole milk
10 - 2/3 cup vegetable broth
11 - 1/3 cup + 1 tablespoon heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper to taste

→ Pastry

15 - 1 sheet ready-rolled puff pastry (9 oz), thawed if frozen
16 - 1 egg, beaten for egg wash

# Steps:

01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add leeks and sauté for 3–4 minutes until softened.
03 - Add mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown.
04 - Stir in garlic, carrot, and celery; cook for another 3 minutes.
05 - Remove vegetables from pan and set aside.
06 - In the same skillet, melt butter over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes to make a roux.
07 - Gradually whisk in milk and vegetable broth. Bring to a simmer, whisking continuously until thickened.
08 - Stir in heavy cream, Dijon mustard, thyme, salt, and pepper.
09 - Return sautéed vegetables to the pan. Mix well and simmer for 2–3 minutes. Remove from heat.
10 - Transfer filling to an 8x8 inch baking dish.
11 - Drape puff pastry over the filling, trimming excess and pressing edges to seal. Cut a few slits for steam to escape.
12 - Brush pastry with beaten egg.
13 - Bake for 25–30 minutes, or until pastry is puffed and golden brown.
14 - Let the pie rest for 5 minutes before serving.

# Expert Hints:

01 -
  • The mushrooms develop this incredible meaty depth that even confirmed carnivores wont miss the usual chicken filling
  • That first fork breaking through golden pastry into creamy filling is pure kitchen magic
  • It somehow manages to feel fancy enough for dinner guests while being totally doable on a Tuesday evening
02 -
  • Overcrowding your pan when cooking mushrooms will make them steam instead of brown, so give them space or cook in batches
  • Your sauce will seem impossibly thick at first but remember the vegetables will release some moisture back into it
  • If your pastry starts browning too quickly, loosely tent with foil for the last 10 minutes of baking
03 -
  • Place a baking sheet on the rack below your pie to catch any bubbling over, which saves you from oven cleaning disasters
  • For extra golden patches, brush your pastry a second time halfway through baking with more egg wash
  • Let your filling cool completely before topping with pastry, this prevents that dreaded soggy bottom

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