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When the weather turns crisp and the leaves begin to change, there's nothing quite like a warm, hearty dish to wrap you in comfort. Enter the Creamy Mushroom & Leek Pot Pie Bake—a delectable twist on a classic favorite. This dish embodies the essence of cozy meals, making it the perfect choice for a family gathering or a quiet night in. With its rich, creamy filling and flaky crust, this pot pie beckons to be savored, offering both satisfaction and warmth.

Creamy Mushroom & Leek Pot Pie Bake

Warm up your evenings with a delightful Creamy Mushroom & Leek Pot Pie Bake. This comforting dish captures the essence of cozy meals with its rich, hearty filling surrounded by a flaky crust. Perfect for family gatherings or quiet nights in, it's a treat for both vegetarians and mushroom lovers. Experience the harmony of earthy mushrooms and sweet leeks, all while nourishing both body and soul. Embrace the seasonal flavors and enjoy creating memories around the dinner table with this delicious recipe.
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Ingredients
  

2 cups mushrooms (button or cremini), sliced

2 large leeks, cleaned and sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon unsalted butter

1/4 cup all-purpose flour

2 cups vegetable broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon fresh parsley, chopped

Salt and pepper to taste

1 sheet of puff pastry, thawed

1 egg, beaten (for egg wash)

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and garlic, cooking until softened, about 3-4 minutes.

    Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté until the mushrooms release their moisture and begin to brown, approximately 5-7 minutes.

      Make the Cream Sauce: Sprinkle the flour over the mushroom and leek mixture, stirring constantly for about 2 minutes to cook off the raw flour taste. Gradually pour in the vegetable broth, stirring continuously until the sauce thickens.

        Add Cream and Seasoning: Lower the heat and stir in the heavy cream, thyme, parsley, salt, and pepper. Simmer for an additional 3-5 minutes until the sauce is rich and creamy. Remove from heat and let it cool slightly.

          Prepare for Baking: Preheat the oven to 400°F (200°C). Pour the creamy mushroom and leek filling into a baking dish, spreading it evenly.

            Top with Puff Pastry: Roll out the puff pastry on a lightly floured surface to fit the size of your baking dish. Place it over the filling, trimming any excess and crimping the edges to seal. Brush the top with the beaten egg for a golden crust.

              Bake the Pot Pie: Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

                Serve: Allow to cool for about 5 minutes before serving. Enjoy your creamy mushroom and leek pot pie bake warm!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings