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As the days grow shorter and the temperatures drop, there's nothing quite like a warm, hearty meal to nourish both body and soul. The Creamy Mushroom & Leek Pot Pie Bake promises to be a comforting staple for those chilly evenings when you seek something soothing and satisfying. This vegetarian dish brings together earthy mushrooms and sweet leeks enveloped in a rich, creamy sauce, all encased in a flaky, golden pie crust. Not only is this recipe a breeze to prepare, but it also provides an excellent opportunity to showcase seasonal produce, making it a perfect choice for any home cook looking to embrace the flavors of fall and winter.

Creamy Mushroom & Leek Pot Pie Bake

Warm up your chilly evenings with a comforting Creamy Mushroom & Leek Pot Pie Bake. This vegetarian dish combines earthy mushrooms and sweet leeks in a rich, creamy sauce, all tucked into a flaky pie crust. Perfect for showcasing seasonal produce, this recipe is easy to prepare and ideal for cozy meals. Discover the step-by-step instructions that will help you create a delicious pot pie that envelops you in warmth and flavor, making it a must-try for any home cook.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 leeks, white and light green parts only, sliced

3 cups mushrooms (such as cremini or button), sliced

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)

1 cup vegetable broth

1 cup heavy cream

½ cup frozen peas

1 tablespoon soy sauce or tamari

Salt and pepper to taste

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

1 pre-made pie crust (store-bought or homemade)

1 egg, beaten (for egg wash)

Instructions
 

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sliced leeks, cooking until they soften, about 5-7 minutes.

    Cook the Mushrooms: Add the sliced mushrooms and minced garlic to the skillet. Sauté for another 5-7 minutes, until the mushrooms are golden and have released their moisture.

      Season & Add Liquids: Stir in the thyme and rosemary, followed by the vegetable broth and heavy cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Season with soy sauce, salt, and pepper to taste.

        Incorporate Peas: Stir in the frozen peas and cook for an additional 2-3 minutes. If you want a thicker filling, mix the cornstarch and water, then add it to the skillet, stirring until incorporated and thickened.

          Prepare for Baking: Preheat your oven to 400°F (200°C). Transfer the creamy mushroom and leek filling into a greased baking dish, spreading it evenly.

            Top with Pie Crust: Roll out the pre-made pie crust and carefully place it over the filling. Trim any excess crust and use a fork to crimp the edges for a decorative touch. Cut a few slits in the crust to allow steam to escape.

              Egg Wash: Brush the top of the pie crust with the beaten egg to achieve a golden finish when baked.

                Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling around the edges.

                  Serve: Allow the pot pie to cool for about 5 minutes before serving. This will help prevent burns and allow the filling to set slightly.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6