This recipe is a fantastic spin on the normal pot pie and much better than what you can buy in a box.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


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

  • 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.

  • 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.

  • 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.

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

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

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

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

Nutrition Facts

623 calories; 41.9 g total fat; 81 mg cholesterol; 600 mg sodium. 49.6 g carbohydrates; 13.1 g protein; Full Nutrition