Leek, Mushroom, and Pea Potpie

Robby Melvin
Updated
Get the recipe for Leek, Mushroom, and Pea Potpie.

Ingredients

  • 1 ounce (2 tablespoons) salted butter

  • 4 leeks, light green parts only, thinly sliced

  • 3 carrots, peeled and cut into ½-in.-thick slices

  • 14 ounces shiitake mushrooms, stems removed, quartered

  • ½ cup dry white wine

  • ? cup all-purpose flour

  • 3 cups plus 1 tablespoon whole milk, divided

  • 1 cup frozen peas

  • 1 tablespoon chopped fresh tarragon

  • 2 teaspoons kosher salt

  • ¼ teaspoon black pepper

  • ½ (17.3-ounce) package frozen puff-pastry sheets, thawed

Nutrition

Calories 610calories

Fat 29g

Sat Fat 12g

Cholesterol 35mg

Sodium 1480mg

Protein 17g

Carbohydrate 67g

Sugar 20g

Fiber 8g

Iron 5mg

Calcium 297mg

Directions

  1. Preheat oven to 400°F.

  2. Melt the butter in a large pot over medium. Add the leeks and cook, stirring, 5 minutes. Add the carrots and mushrooms and cook, 5 minutes. Add the wine and cook, 2 minutes. Sprinkle with the flour; cook, stirring constantly, 3 minutes. Gradually whisk in 3 cups of the milk and simmer, whisking constantly, until thickened, 2 to 3 minutes. Stir in the peas, tarragon, salt, and pepper. Spoon the mixture into an 8-inch square baking dish.

  3. Place the puff-pastry sheet over the filling, pressing the edges to seal. Brush with the remaining milk; cut slits into the top to release steam.

  4. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Let stand for 15 minutes before serving.

Yields: Serves 6