Leek & Mushroom Pot Pie

recipe

• Step 1
  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.
• Step 2
  Melt a dab of butter in a pan over medium-high heat. Add the drained leeks. Season with salt & pepper. Sauté for 2 min.
• Step 3
  Reduce the heat to low, cover & simmer for 5-7 min.
• Step 4
  Preheat the oven to 400°F. Clean & slice the mushrooms.
• Step 5
  Melt 2 tbsp of butter (per pot pie) in a pot over medium heat. Add the flour. Whisk constantly until combined.
• Step 6
  Add the milk in thirds, whisking between each addition. The mixture should be smooth & creamy. Season with salt & pepper. Continue stirring.
• Step 7
  When the sauce starts to thicken, add the shredded cheese. Stir & turn off the heat.
• Step 8
  Add the cooked leeks & raw mushrooms to the sauce. Stir again.
• Step 9
  Pour the saucy filling into a greased baking dish.
• Step 10
  Lay the puff pastry sheet over top. Fold in & crimp the edges to form a crust.
• Step 11
  Brush the top of the pie with a beaten egg yolk (optional).
• Step 12
  Use a knife to cut a hole in the center of the pie & slits along the sides.
• Step 13
  Bake for 20 min at 400°F, or according to the puff pastry cooking instructions.
• Step 14
  Remove from the oven. Serve & enjoy!