Mushroom, Leek, And Sausage Pot Pie Recipe

Name: Mushroom, Leek, And Sausage Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (17.5 ounce) package frozen puff pastry, thawed; 2 links chicken sausage, halved lengthwise and cut into bite-sized pieces; 3 tablespoons butter; 4 carrots, cut into bite-sized pieces; 1 leek, halved lengthwise and cut into bite-sized pieces; 2 garlic cloves; 1 (4 ounce) package mushrooms, quartered; 3 tablespoons all-purpose flour; 1 1/4 cups vegetable broth; 1 tablespoon Dijon mustard; 1 teaspoon ground cayenne pepper; 1/2 teaspoon ground nutmeg; salt and ground black pepper to taste; 1 egg; 1 tablespoon water

Servings: persons

1 (17.5 ounce) package frozen puff pastry, thawed
2 links chicken sausage, halved lengthwise and cut into bite-sized pieces
3 tablespoons butter
4 carrots, cut into bite-sized pieces
1 leek, halved lengthwise and cut into bite-sized pieces
2 garlic cloves
1 (4 ounce) package mushrooms, quartered
3 tablespoons all-purpose flour
1 1/4 cups vegetable broth
1 tablespoon Dijon mustard
1 teaspoon ground cayenne pepper
1/2 teaspoon ground nutmeg
salt and ground black pepper to taste
1 egg
1 tablespoon water

1
Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.
2
Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator.
3
Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes.
4
Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes.
5
Preheat oven to 400 degrees F (200 degrees C).
6
Divide sausage mixture evenly between the pie tins. Cover with pastry tops.
7
Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.
8
Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (17.5 ounce) package frozen puff pastry, thawed, 2 links chicken sausage, halved lengthwise and cut into bite-sized pieces, 3 tablespoons butter, 4 carrots, cut into bite-sized pieces, and more.

Yes, Mushroom, Leek, And Sausage Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom, Leek, And Sausage Pot Pie

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