Creamy Mushroom Leek Pot (Printable)

Tender leeks and mushrooms in a rich creamy sauce under flaky golden pastry.

# What's Needed:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large leek, white and light green parts only, sliced
03 - 1 pound mixed mushrooms, sliced
04 - 2 cloves garlic, minced
05 - 1 medium carrot, diced
06 - 1 celery stalk, diced

→ Sauce

07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 1 1/4 cups whole milk
10 - 2/3 cup vegetable broth
11 - 1/3 cup plus 1 tablespoon heavy cream
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon fresh thyme leaves
14 - Salt and freshly ground black pepper, to taste

→ Pastry

15 - 1 sheet ready-rolled puff pastry (9 ounces), thawed if frozen
16 - 1 egg, beaten for egg wash

# How to Make It:

01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add leeks and sauté for 3–4 minutes until softened.
03 - Add mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown.
04 - Stir in garlic, carrot, and celery; cook for another 3 minutes.
05 - Remove vegetables from pan and set aside.
06 - In the same skillet, melt butter over medium heat. Stir in flour and cook, stirring, for 2 minutes to make a roux.
07 - Gradually whisk in milk and vegetable broth. Bring to a simmer, whisking until thickened.
08 - Stir in cream, Dijon mustard, thyme, salt, and pepper.
09 - Return sautéed vegetables to the pan. Mix well and simmer for 2–3 minutes. Remove from heat.
10 - Transfer filling to an 8x8 inch baking dish.
11 - Drape puff pastry over the filling, trimming excess and pressing edges to seal. Cut a few slits for steam to escape.
12 - Brush pastry with beaten egg.
13 - Bake for 25–30 minutes, or until pastry is puffed and golden brown.
14 - Rest for 5 minutes before serving.

# Tips for Success:

01 -
  • The filling is incredibly velvety while still letting the mushrooms shine through
  • That golden puff pastry topping makes everyone feel like they're eating at a fancy restaurant
  • It actually tastes better reheated the next day, if you manage to have leftovers
02 -
  • Don't skip the step of letting mushrooms brown properly, that's where all the deep flavor develops
  • The roux might seem like it's taking forever to thicken, but stick with it, it suddenly comes together
  • Let the filling cool slightly before adding the pastry or you'll end up with a soggy bottom
03 -
  • Use a mix of mushroom varieties like button, cremini, and shiitake for the most complex flavor profile
  • If your puff pastry is frozen, thaw it in the fridge overnight rather than on the counter for best results

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