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Creamy Leek & Mushroom Pot Pie
There are not many things in this world that go better together than the combination of slow-cooked leeks, mushrooms, and white wine. The leeks serve as the base of a delicious creamy vegetarian pot pie filling, along with mushrooms that act as little flavor sponges soaking up everything delicious. The filling is bulked up with fresh veggies, spinach, potatoes, fresh parsley, tarragon, and cream, then topped with a fresh herb-roasted puff pastry for that perfect crunchy crust you know and love. Decadent and delicious, this vegetarian pot pie tastes like a warm hug in every bite. Chef highly recommends heating this meal in the oven, covering the top with foil or parchment paper for the first five mins, then baking uncovered for another five minutes to ensure the crust crisps but doesn’t burn.
Nutritional facts
Protein
18g
Carbs
48g
Calories
780
Fat
57g
Ingredients
Chives, Cream Cheese, Onion, Rosemary, Swiss Cheese, Spinach, Vegetable Base, Black Pepper, Puff Pastry, Garlic, Heavy Cream, Onion, Peas, Kosher Salt, Mirepoix, Tarragon, Yukon Potatoes, Buttom Mushroom, Thyme, Leeks, White Wine, Canola Oil, Italian Parsley
Reviews
4.3
Based on 987 reviews
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Sadhana Daruvuri · 10/07/22
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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