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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 400F.
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.