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

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Recipe Summary

cook:
59 mins
additional:
10 mins
total:
1 hr 9 mins
Servings:
6
Yield:
2 8-inch pot pies
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Ingredients

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

Directions

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

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  • 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; protein 13.1g; carbohydrates 49.6g; fat 41.9g; cholesterol 80.9mg; sodium 600.4mg. Full Nutrition
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