Leek, Mushroom, and Pea Potpie

By danyell923

Ingredients

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

Details

Servings 6
Preparation time 30mins
Cooking time 80mins
Adapted from realsimple.com

Preparation

Step 1

Directions

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.