Creamy Mushroom and Leek Pot (Print Version)

Tender leeks and mushrooms blend in a rich creamy sauce under golden flaky pastry.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large leek, white and light green parts only, sliced
03 - 1 pound 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 plus 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 ounces), 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 until thickened.
08 - Stir in 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 - Rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The combination of leeks and mushrooms creates such deep umami flavor that nobody misses the meat
  • That golden pastry crust breaking into the creamy filling is honestly one of the most satisfying things to eat
  • It reheats beautifully for lunch the next day, if you actually have any leftovers
02 -
  • Do not skip the step of letting mushrooms brown properly, they develop so much more flavor this way
  • The sauce will seem thick at first but thins slightly when the vegetables are added back in
  • If your pie bubbles over, place a baking sheet on the rack below to catch any drips
03 -
  • Use a mix of mushroom varieties for the most complex flavor profile
  • Brush the pastry edges with water where they meet the dish for a tight seal

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