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!
Average estimated amount for one serving
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.