Rating: 3.5 stars
41 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 5
  • 41 Ratings
Robby Melvin


Credit: Jen Causey

Recipe Summary test

30 mins
1 hr 20 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

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

Nutrition Facts

610 calories; fat 29g; saturated fat 12g; cholesterol 35mg; sodium 1480mg; protein 17g; carbohydrates 67g; sugars 20g; fiber 8g; iron 5mg; calcium 297mg.