Creamy Mushroom Leek Pot (Printable)

Tender mushrooms and leeks in a creamy herb sauce with golden flaky pastry topping, perfect for a comforting meal.

# What You Need:

→ Vegetables

01 - 1.1 pounds cremini or button mushrooms, sliced
02 - 2 large leeks, cleaned and sliced (white and light green parts)
03 - 2 medium carrots, diced
04 - 2 cloves garlic, minced
05 - 1 stick celery, diced
06 - 2 tablespoons fresh parsley, chopped

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 1.5 cups whole milk
10 - 2/3 cup vegetable broth
11 - 1/2 cup double cream (heavy cream)
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
14 - Salt and black pepper, to taste

→ Topping

15 - 1 sheet ready-rolled puff pastry, thawed if frozen
16 - 1 egg, beaten (for egg wash; optional for a vegan version)

# Steps:

01 - Preheat the oven to 400°F and lightly grease a medium baking dish (about 2 quarts capacity).
02 - In a large skillet over medium heat, melt the butter. Add leeks, carrots, and celery; cook for 6-8 minutes until softened.
03 - Add mushrooms and garlic. Cook for another 6-8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
04 - Sprinkle the flour over the vegetables and stir for 1-2 minutes to coat evenly.
05 - Gradually add the milk and vegetable broth, stirring constantly to avoid lumps.
06 - Bring to a simmer and cook until thickened, about 4-5 minutes.
07 - Stir in the cream, Dijon mustard, thyme, parsley, and season generously with salt and pepper.
08 - Remove from heat and transfer the filling to the prepared baking dish.
09 - Lay the puff pastry over the filling, trimming edges if necessary. Press the pastry gently onto the edges of the dish to seal.
10 - Brush the pastry with beaten egg for a golden finish (omit for vegan).
11 - Cut a few small slits in the pastry to allow steam to escape.
12 - Bake for 30-35 minutes, or until the pastry is crisp and golden.
13 - Let rest for 10 minutes before serving.

# Expert Hints:

01 -
  • The way the pastry turns impossibly crisp while staying tender underneath is kind of magical
  • Leftovers taste even better the next day, if they last that long
02 -
  • The filling needs to cool slightly before topping with pastry or the bottom will get soggy
  • Do not skip cutting those steam vents or you will have a pastry explosion in your oven
03 -
  • Clean leeks thoroughly by slicing them lengthwise and rinsing between the layers
  • Let the pie rest for the full 10 minutes or the filling will run everywhere when you cut it

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