A saucy & savory béchamel pie with flaky crust!
Baking dish, Oven, Brush, Stovetop, Pot (small), Frying pan
Be sure to follow the puff pastry package instructions! Cut off the root & dark green leaves of the leek. Slice the leek in half lengthwise, then into thin slices. Rinse the leek in a colander. Drain thoroughly.
Melt a dab of butter in a pan over medium-high heat. Add the drained leeks. Season with salt & pepper. Sauté for 2 min.
Reduce the heat to low, cover & simmer for 5-7 min.
Preheat the oven to 400°F. Clean & slice the mushrooms.
Melt 2 tbsp of butter (per pot pie) in a pot over medium heat. Add the flour. Whisk constantly until combined.
Add the milk in thirds, whisking between each addition. The mixture should be smooth & creamy. Season with salt & pepper. Continue stirring.
When the sauce starts to thicken, add the shredded cheese. Stir & turn off the heat.
Add the cooked leeks & raw mushrooms to the sauce. Stir again.
Pour the saucy filling into a greased baking dish.
Lay the puff pastry sheet over top. Fold in & crimp the edges to form a crust.
Brush the top of the pie with a beaten egg yolk (optional).
Use a knife to cut a hole in the center of the pie & slits along the sides.
Bake for 20 min at 400°F, or according to the puff pastry cooking instructions.
Remove from the oven. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Leek & Mushroom Pot Pie" contains 612 Energy, 41 g of Fat, 37 g of Carbohydrates, 24 g of Protein, 3 g of Fiber.