Leek & Mushroom Pot Pie

A saucy & savory béchamel pie with flaky crust!

Camille C.
Camille C.
10 minutesPrep time
30 minutesCook time
612 cal.Per serving


Baking dish, Oven, Brush, Stovetop, Pot (small), Frying pan



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.

Butter (unsalted)

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.

Mushrooms (white)

Step 4

Preheat the oven to 400°F. Clean & slice the mushrooms.

Butter (unsalted)
Flour (all-purpose)

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.

Shredded cheese

Step 7

When the sauce starts to thicken, add the shredded cheese. Stir & turn off the heat.

Mushrooms (white)

Step 8

Add the cooked leeks & raw mushrooms to the sauce. Stir again.

Step 9

Pour the saucy filling into a greased baking dish.

Puff pastry

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!

Nutrition facts

Average estimated amount for one serving

Energy612 cal.
Fat41 g
Carbohydrates37 g
Protein24 g
Fiber3 g

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.

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Leek & Mushroom Pot Pie