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Mushroom and Leek Pot Pies

Serves 4
Time 1 hr 15 min
These vegetarian pies are terrifically rich and satisfying thanks to a combination of boldly flavored vegetables topped with crisp, buttery puff pastry. Make these individual pot pies in large ramekins, or create one large pie if you prefer.
Special Diets:
Ingredients
  • 1 (8.0-ounce) sheet thawed frozen puff pastry
  • 2 tablespoons unsalted butter
  • 1 large leek halved lengthwise and thinly sliced
  • 4 carrots halved lengthwise and thinly sliced
  • 3/4 pound cremini mushrooms quartered
  • 3 tablespoons all-purpose flour
  • 1 1/4 cup low-sodium vegetable or mushroom broth
  • 2/3 cup frozen peas
  • 2 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1 egg beaten with 2 teaspoons water
Method

To make top crusts for the pies, place pastry on a parchment paper-lined baking sheet. Place a ramekin on the pastry and trace around it with a knife; repeat until you have 4 circles. Save pastry scraps for another use. Poke pastry all over with a fork and refrigerate on the baking sheet.

Preheat the oven to 400°F. Melt butter over medium heat in a large saucepan. Add leek and carrots; cook until beginning to soften, about 5 minutes. Add mushrooms and continue to cook until they are softened, about 8 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Slowly stir in broth. Stir in peas, mustard, salt, pepper and nutmeg. Cook until thickened, 3 to 4 minutes. Pour into the ramekins and cover tops with prepared pastry circles. Brush pastry lightly with egg and place the ramekins on a baking sheet to catch drips. Bake until pastry is very browned and filling is bubbling, about 25 minutes. Cool at least 10 minutes before serving. 

If you prefer 1 large pie, you can bake the mixture in a 1 1/2-quart baking dish and increase the baking time by 5 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (8.0-ounce) sheet thawed frozen puff pastry
  • 2 tablespoons unsalted butter
  • 1 large leek halved lengthwise and thinly sliced
  • 4 carrots halved lengthwise and thinly sliced
  • 3/4 pound cremini mushrooms quartered
  • 3 tablespoons all-purpose flour
  • 1 1/4 cup low-sodium vegetable or mushroom broth
  • 2/3 cup frozen peas
  • 2 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1 egg beaten with 2 teaspoons water