Mushroom, Leek, and Sausage Pot Pie

Chicken sausage, mushrooms, and leeks are encased in golden puff pastry in these easy pot pies that are much better than store-bought.

• Cooking Time: 59 mins
• Total Time: 59 mins
• Calories: 623 Calories

Ingredients

• 1 egg
• ½ teaspoon ground nutmeg
• 3 tablespoons butter
• 1 tablespoon water
• 3 tablespoons all-purpose flour
• 1 (17.5 ounce) package frozen puff pastry, thawed
• salt and ground black pepper to taste
• 1 teaspoon ground cayenne pepper
• 1 ¼ cups vegetable broth
• 1 tablespoon Dijon mustard
• 2 garlic cloves
• 4 carrots, cut into bite-sized pieces
• 2 links chicken sausage, halved lengthwise and cut into bite-sized pieces
• 1 leek, halved lengthwise and cut into bite-sized pieces
• 1 (4 ounce) package mushrooms, quartered

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide sausage mixture evenly between the pie tins. Cover with pastry tops.

Step 7

Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.

Step 8

Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.