Recipe for Mushroom & Leek Pot Pie

A decadent vegetarian entrée for a chilly winter evening, this pie will warm you, body and soul. The rich, savory flavor of this dish can support a heavily herbed gravy, so taste as you add, and don’t be afraid to be a bit heavy-handed! 

INGREDIENTS

32 ounces mushrooms, sliced (I used portobello, along with a blend of crimini, shiitake and oyster) 

1 large leek, sliced in ¼-inch disks 

2 tablespoons olive oil, plus more for brushing on crust 

3 tablespoons sherry 

2 tablespoons all-purpose flour 

1½ cups vegetable broth 

½ cup heavy cream 

2 teaspoons Dijon mustard 

Salt and pepper, to taste 

Dried thyme, rosemary and sage, to taste 

1 sheet frozen puff pastry (or use our pie crust recipe here)

INSTRUCTIONS

1. Preheat the oven to 350°F and set puff pastry aside to thaw. 
2. In a cast-iron skillet or Dutch oven, season sliced mushrooms and leeks with salt and pepper and sauté them in olive oil. The mushrooms will likely release a substantial amount of water, so continue to cook until the mushrooms have reduced and the filling is browned and beginning to stick. 
3. Deglaze your pan with sherry, then coat the filling in flour and cook, stirring constantly, until the flour is fully incorporated and the mixture is thick. 
4. Gradually stir in the vegetable broth and cream, then cook until the filling has thickened. Remove from heat, then add Dijon mustard and dried herbs. 
5. Place the puff pastry sheet on top of the filling while it’s still in the Dutch oven or cast-iron skillet, cutting slits on top for steam to escape. Brush the top of the crust with olive oil.
6. Bake until the crust is golden brown and the filling is bubbling, about 25 or 30 minutes. Let the pie rest for at least 10 minutes before slicing and serving.