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.

Ingredients

Scale

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

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.

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.
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.
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.
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.