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Aromatic herbs and spices are key to elevating the flavors of your Heavenly Creamy Mushroom & Leek Pot Pie Bake. Garlic, thyme, and rosemary each play a significant role in creating a depth of flavor that is both comforting and complex.

Creamy Mushroom & Leek Pot Pie Bake

Experience the comforting charm of homemade pot pie with this Heavenly Creamy Mushroom & Leek Pot Pie Bake. Fusing nutritious mushrooms and sweet leeks, this dish features a rich, creamy filling enveloped in a flaky, golden crust. Perfect for family gatherings or cozy dinners, it's a wholesome, satisfying meal for everyone, including vegetarians. Discover tips for preparation and serving, along with ideas for delightful sides and garnishes. Enjoy the warmth and joy of this classic dish!
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Ingredients
  

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium leek, white and light green parts sliced

2 cups mushrooms, sliced (button, cremini, or a mix)

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)

1/4 cup all-purpose flour

2 cups vegetable or chicken broth

1 cup heavy cream

Salt and pepper to taste

1 cup frozen peas

1/2 cup grated Parmesan cheese

1 package of puff pastry (2 sheets), thawed

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and cook until softened, about 4-5 minutes. Stir in the mushrooms and cook until they are golden brown and have released their moisture, about 5-7 minutes.

      Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary. Cook for an additional minute until fragrant.

        Make the Sauce: Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for about 1 minute to remove the raw flour taste. Gradually add the vegetable or chicken broth while whisking to prevent lumps from forming. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.

          Cream and Season: Stir in the heavy cream and season with salt and pepper to taste. Add the frozen peas and grated Parmesan cheese, allowing to simmer for an additional 2-3 minutes. Remove from heat.

            Prepare the Baking Dish: Spoon the creamy mushroom & leek filling into a 9-inch pie dish or a rectangular baking dish.

              Assemble the Pot Pie: Roll out one sheet of puff pastry on a lightly floured surface and place it over the filling. Trim any excess pastry, and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Repeat with the second pastry sheet to cover the dish if desired.

                Egg Wash: Brush the top of the pastry with the beaten egg for a golden finish.

                  Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and flaky.

                    Cool and Serve: Let the pot pie cool for about 5-10 minutes before serving. Enjoy your creamy mushroom & leek pot pie bake warm!

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings