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When it comes to comfort food, few dishes evoke the sense of warmth and nostalgia quite like a pot pie. The Creamy Mushroom & Leek Pot Pie Bake stands out as a particularly delightful option, bringing together a medley of fresh ingredients, rich flavors, and a satisfying creaminess that makes it perfect for any occasion. Whether you’re seeking a hearty dinner for a chilly evening or a dish to impress guests at a gathering, this pot pie is sure to become a favorite in your culinary repertoire.

Creamy Mushroom & Leek Pot Pie Bake

Indulge in the ultimate comfort food with this Creamy Mushroom & Leek Pot Pie Bake. Bursting with rich flavors and creamy textures, it’s perfect for cozy dinners or impressing guests. Made with seasonal ingredients like fresh mushrooms and leeks, this versatile dish caters to various dietary preferences. Enjoy a heartwarming meal that not only delights the palate but also supports local produce. Discover the comfort of homemade pot pie today!
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Ingredients
  

For the filling:

2 tablespoons olive oil

1 medium leek, sliced (white and light green parts)

3 cloves garlic, minced

500g (about 1 lb) mushrooms, sliced (mix of button and cremini mushrooms recommended)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

2 tablespoons all-purpose flour

1 cup vegetable broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon soy sauce

1 cup frozen peas

1 cup cooked potatoes, diced (optional for added texture)

For the crust:

1 sheet of puff pastry (thawed if frozen)

1 egg (beaten, for egg wash)

Instructions
 

Prepare the ingredients: Begin by washing and slicing the mushrooms, leek, and mincing the garlic. If using, dice the cooked potatoes into bite-sized pieces.

    Sauté the leek and garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced leek and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the mushrooms: Add in the sliced mushrooms, thyme, rosemary, salt, and pepper. Sauté the mixture for about 6-8 minutes, until the mushrooms release their juices and become tender.

        Thicken the filling: Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for an additional 1-2 minutes to eliminate the raw flour taste.

          Create the sauce: Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Next, add the heavy cream, Dijon mustard, and soy sauce, mixing well. Let the mixture simmer for about 5 minutes until it thickens. Stir in the frozen peas and cooked potatoes if using. Remove from heat and let cool slightly.

            Prepare the baking dish: Preheat your oven to 200°C (400°F). Transfer the filling into a baking dish and spread it evenly.

              Add the crust: Roll out the puff pastry slightly to fit your baking dish. Carefully place it over the filling, trimming any excess. Make a few slits in the pastry to allow steam to escape and brush the top with the beaten egg to achieve a golden crust.

                Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes or until the pastry is puffed and golden brown.

                  Serve: Let the pot pie cool for a few minutes before slicing. Serve warm, and enjoy your delicious creamy mushroom and leek pot pie bake!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings