Leek, Mushroom, and Pea Potpie

leek-mushroom-pea-potpie
Photo by Jen Causey
Leek, Mushroom, and Pea Potpie 4.5 2 5 1
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 610 calories
    • Fat 29 g
    • Sat Fat 12 g
    • Cholesterol 35 mg
    • Sodium 1480 mg
    • Protein 17 g
    • Carbohydrate 67 g
    • Sugar 20 g
    • Fiber 8 g
    • Iron 5 mg
    • Calcium 297 mg

Preheat oven to 400°F.

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.

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.

Ingredients

  1. Check 1 ounce (2 tablespoons) salted butter
  2. Check 4 leeks, light green parts only, thinly sliced
  3. Check 3 carrots, peeled and cut into ½-in.-thick slices
  4. Check 14 ounces shiitake mushrooms, stems removed, quartered
  5. Check ½ cup dry white wine
  6. Check cup all-purpose flour
  7. Check 3 cups plus 1 tablespoon whole milk, divided
  8. Check 1 cup frozen peas
  9. Check 1 tablespoon chopped fresh tarragon
  10. Check 2 teaspoons kosher salt
  11. Check ¼ teaspoon black pepper
  12. Check ½ (17.3-ounce) package frozen puff-pastry sheets, thawed

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.