Guessipes

Mushroom Leek Pie

Posted by Alana on

I had such good results with the Yam Beef Biscuit Pot Pie and still had more canned biscuits to use up, so I decided another biscuit pot pie was in order… this time with mushrooms and leeks. I guess it’s a testament to the success of this Mushroom Leek Pie that after eating it my boyfriend keeps suggesting other things I might be able to put leeks in. I have been responding that these sound like good ideas and I can’t wait to try it when he makes them 😉

Guessipe

  • olive oil for sauteing
  • 4 leeks, chopped
  • 5 cloves garlic, minced
  • 1 lb mushrooms, sliced
  • 1 TBSP dried thyme
  • 1 tsp salt + more to taste
  • 1 tsp pepper + more to taste
  • 3 TBSP flour
  • 1 cup white wine
  • 2 cups chicken broth
  • 1 cup milk
  • 2 TBSP miso
  • 1 TBSP lemon juice
  • 1 TBSP dijon mustard
  • 1 can biscuits
  • garlic powder

Sauté the leeks and garlic over medium heat until the leeks begin to soften.

Mushroom Leek Pie saute leeks and garlic

Add the mushrooms, thyme, salt, and pepper. Turn the heat up and continue to cook until the mushrooms are cooked and the liquid has evaporated.

Mushroom Leek Pie add mushrooms thyme salt pepper

Stir in the flour and cook for one minute, then deglaze the pan with the white wine. Stir in the chicken broth, milk, miso, lemon juice, and mustard and bring to a boil. Turn the heat down and simmer, stirring occasionally, until the filling has thickened. Salt and pepper to taste.

Mushroom Leek Pie add flour white wine chicken broth milk miso lemon juice mustard

Transfer the filling to a 9-inch pie dish. Top with biscuits and sprinkle with garlic powder.

Mushroom Leek Pie transfer filling to pie dish and top with biscuits and garlic powder

Bake at 400 degrees F for 10 minutes.

Mushroom Leek Pie