Leek and Mushroon Pot Pie with Crumble Topping

This vegetarian pot pie with crumble topping features some leek, shallots and mushrooms deglazed with white wine, and then coated in a creamy bechamel sauce. An elegant and sumptuous pot pie recipe, gourmet-style. 

Pot pies have somehow become my new obsession! It may seem advanced at first, but it’s way easier than it seems. It can even partially be prepared a few days in advance and assembled at the last minute before baking. Plus, you can pretty much use all the veggies you like using this creamy bechamel sauce.

The version I’m sharing today features some leeks, and is a little bit different from a classic pot pie, since it has a crumble topping instead of a double crust. It’s somehow easier to assemble, and it has this little crispy top you cannot resist. Enjoy with a glass of white wine for a complete experience!

What goes into this leek and mushroom pie?

• Leeks. These are the key ingredient of this vegetarian pot pie. I recommend smaller rather than larger leeks, that are more tender. Also, don’t skip the step where you wash them thoroughly, or you might end up with dirt and sand in your leeks, which you absolutely do not want.
• Shallots. More subtle than onions, shallots pair very well with leeks.
• Carrots. They add texture and a pop of color.
• Mushrooms. Same as above, they add texture to the filling.
• White wine. You could do the filling without using white wine, but I find that it adds some subtle and fancy notes to the entire dish.
• Herbs + spices + seasoning. This brings up all the flavors.
• Bechamel ingredients. It consists of butter, flour, and cream whisked together into a creamy sauce.
• Pie crust ingredients. All-purpose flour, butter and salt, with just a little bit of water is what you need to make pie crust.
• Breadcrumbs. You need them for the crumble topping part of the pot pie.

Key steps to make pot pie with crumble topping

1. Start with making the bottom crust.
2. Then, prepare the filling.
3. Now, make the crumble topping.
4. Assemble the pie and bake!

How to make the filling?

The filling comes together easily, as long as you respect the process and always start with prepping your veggies. Here’s how to make it:

1. Cut and slice all your veggies in advance.
2. Then, melt butter in a large skillet, and add the shallots, carrots, and leeks. Cook for about 10 minutes, stirring often, until golden and tender. Add the mushrooms and cook for 3 minutes, then finish up with garlic and cook for one more minute.
3. If using wine, deglaze until wine is evaporated, stirring often.
4. Whisk in the flour, salt, pepper, nutmeg and fresh thyme.
5. Lastly, slowly add the water/broth (I recommend water) and cream, stirring frequently until thick, about 10 minutes.

The crumble topping

This pot pie features a crumble topping, consisting of breadcrumbs and melted butter. It couldn’t get easier. You can add a couple of Tablespoons grated parmesan for more cheesy flavors if your wish.

Variations around the recipe

As I said earlier, this pot pie with crumble topping is easy to adapt, and you can indeed create many versions out of it. You can for instance use a double pie crust instead of going for the crumble topping, like I did in this version.

Other filling ideas can also be considered. Basically any other filling you could use in a pot pie: try this one with potatoes, carrots and peas, or this one with butternut squash and lentils (my favorite). If you’re not strictly vegetarian and consider the flexitarian diet, you may also want to experiment the leek filling with sea scallops. It makes a very French dish, that is loaded with subtle flavors.

FAQs

Can I make it without the bottom crust? Yes, you can! Simply pour the filling mixture into a shallow dish, top with the breadcrumb mixture, and bake. To serve, use a large spoon to scoop out the filling.

Can I make it gluten-free? Absolutely! Consider using a gluten-free flour mix for both the bottom crust and the filling. Also, you can find some gluten-free breadcrumbs made out of brown rice or oats. Be aware that the final flavor of the pie may be affected a little bit, but it should still be very good!

How to prepare the pie in advance? Prepare the crust, then wrap into cling film and store in the refrigerator up to 3 days. You can also roll it out, line into a pie dish, and freeze until ready to use. The filling can also be made up to 3 days in advance, and stored in the refrigerator in an airtight container. On the D-Day, simply assemble the pie and add the breadcrumb topping, consisting of breadcrumbs mixed with melted butter. Bake, let cool slightly, and enjoy!

How to store the leftovers? You can keep refrigerated a few days and reheat in the oven. You can also freeze the entire pie, and bake it frozen when ready to serve. It may take a little longer to bake, but it should work fine anyway!

Other pie and quiche recipes:

• Vegetarian Pot Pie
• Butternut Squash and Lentil Pot Pie
• French Leek Quiche with Comté Cheese
• Spinach and Mushroom Quiche

You may also like:

• Butternut Squash, Mushroom and Goat Cheese Crumble
• Cauliflower and Parsnip Hazelnut Crumble
• Thai Sweet Potato Gratin

Leek and Mushroon Pot Pie with Crumble Topping

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• Author: Delphine Fortin
• Prep Time: 1h30
• Cook Time: 30 mins
• Total Time: 0 hours
• Yield: 8 servings 1x
• Category: Savory
• Diet: Vegetarian

This vegetarian pot pie with crumble topping features some leek, shallots and mushrooms deglazed with white wine, and then coated in a creamy bechamel sauce. An elegant and sumptuous pot pie recipe, gourmet-style. 

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Ingredients

Scale 1x2x3x

For the crust:

• 1 ¾ cup (210g) all-purpose flour
• 1 pinch of salt
• 2 sticks (140g) unsalted butter, diced
• ⅓ cup (75 ml) water, or more if needed

For the filling:

• ⅓ cup (80g) butter
• 4 shallots, finely chopped
• ¼ cup (60 ml) white wine (optional)*
• 3 small carrots, diced
• 3 cloves garlic, minced
• 3–4 leeks (about 420g), sliced and washed thoroughly
• 8 ounces (225g) white button mushrooms, sliced
• ⅓ cup (40g) all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black or white pepper
• ¼ teaspoon ground nutmeg
• 1 Tablespoon fresh thyme
• 1 ¾ cup (420 ml) water or vegetable broth**
• ⅔ cup (160 ml) heavy liquid cream

For the crumble topping:

• 1 cup (60g) breadcrumbs
• 2 Tablespoons unsalted butter

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Instructions

1. In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball. Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 1 hour.
2. Preheat the oven to 425°F (220°C). Grease the bottom and sides of a 9-inch (23 cm) pie dish with butter and dust with flour.
3. Melt butter in a large skillet placed over medium heat. Add the shallots, carrots, and leeks. Cook for about 10 minutes, stirring often, until golden and tender. Add the mushrooms, and cook for 3 more minutes, then add garlic and cook for one more minute. Deglaze with white wine* until evaporated, stirring often. Whisk in the flour, salt, pepper, nutmeg and fresh thyme. Slowly add the water/broth** and cream, stirring frequently until thick, about 10 minutes. Let cool at room temperature.
4. Roll out the pie crust into a large circle, about 12-inch (30 cm) in diameter. Carefully place over the pie dish, prick with a fork and pour the filling over, then pour the cooled filling on top.
5. In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of the pie and bake for about 30 minutes or until the crumble topping is golden. Check the pie after 15 minutes, and place a piece of foil loosely over the top if the top starts to brown, then continue baking. Allow to cool slightly and serve!

Notes

* You can skip the wine if you wish, but I find that it adds some subtle and fancy flavors to the dish. In the end, it’s up to you to decide!

** I used vegetable broth for this recipe, but I recommend water instead. Vegetable broth gives the pie a brown~ish color, while the use of water makes it white and nice.

Christmas, Fall, Family-Friendly, Mushrooms, Pizzas & Quiches, Spring, Thanksgiving, Vegetarian, Winter

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Lastly, if you make this Leek and Mushroon Pot Pie with Crumble Topping, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!