Best 7 Mushroom Leek And Sausage Pot Pie Recipes

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Mushroom, Leek, and Sausage Pot Pie is a classic comfort food enjoyed by people of all ages. This delicious and versatile dish can be easily tailored to suit your individual tastes and preferences, and it is a great way to use up leftover vegetables and meat. Whether you are a seasoned chef or a kitchen novice, this article will provide you with all the information you need to create a mouthwatering Mushroom, Leek, and Sausage Pot Pie that will be a hit with your family and friends.

Let's cook with our recipes!

SAUSAGE & LEEK MASH PIE



Sausage & leek mash pie image

Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd

Provided by Esther Clark

Categories     Dinner, Supper

Time 45m

Number Of Ingredients 10

4 large potatoes , peeled and cut into 3cm chunks
2 tbsp oil
6 pork sausages
1 tbsp plain flour
450ml fresh chicken gravy
150g kale , shredded
3 leeks , finely sliced
½ tbsp wholegrain mustard
2-3 tbsp whole milk
50g smoked or ordinary cheddar , grated

Steps:

  • Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
  • Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
  • Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
  • Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.

Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium

SAUSAGE MUSHROOM PIE



Sausage Mushroom Pie image

A ready-to-bake pie shell speeds along the preparation of this delicious, hearty brunch dish. It's really satisfying during the cold winter months.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
1/4 cup chopped onion
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (8 ounces each) mushroom stems and pieces, drained
2 large eggs, lightly beaten
3 cups shredded part-skim mozzarella cheese
1 unbaked deep-dish pastry shell (9 inches)
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in spinach and mushrooms. Combine eggs and mozzarella cheese; fold into sausage mixture. Spoon into pastry shell. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 10-15 minutes longer or a knife inserted in the center comes out clean. Freeze option: Securely wrap and freeze cooled quiche in plastic and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts :

MUSHROOM & LEEK PIE



Mushroom & Leek Pie image

In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
12 ounces fresh chanterelle, baby portobello or oyster mushrooms, or a combination of mushrooms
3 tablespoons butter, divided
1 medium leek (white portion only), halved and sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
4 large eggs
3 tablespoons heavy whipping cream
Minced fresh parsley, optional

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

SAUSAGE & MUSHROOM POT PIES



Sausage & mushroom pot pies image

A thrifty dish of pork meatballs with crispy ciabatta topping and a mustard, crème fraîche sauce

Provided by Good Food team

Categories     Dinner, Main course

Time 52m

Number Of Ingredients 8

2 tsp olive oil
1 small onion , chopped
6 pork sausages
250g chestnut mushroom , halved
1 tbsp wholegrain mustard
4 tbsp low-fat crème fraîche
small bunch parsley , chopped
85g ciabatta , torn into small chunks

Steps:

  • Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.
  • Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.
  • Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.

Nutrition Facts : Calories 757 calories, Fat 53 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 4.5 milligram of sodium

MUSHROOM, LEEK, AND SAUSAGE POT PIE



Mushroom, Leek, and Sausage Pot Pie image

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

Provided by Char Triplett

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h9m

Yield 6

Number Of Ingredients 15

1 (17.5 ounce) package frozen puff pastry, thawed
2 links chicken sausage, halved lengthwise and cut into bite-sized pieces
3 tablespoons butter
4 carrots, cut into bite-sized pieces
1 leek, halved lengthwise and cut into bite-sized pieces
2 garlic cloves
1 (4 ounce) package mushrooms, quartered
3 tablespoons all-purpose flour
1 ¼ cups vegetable broth
1 tablespoon Dijon mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
salt and ground black pepper to taste
1 egg
1 tablespoon water

Steps:

  • 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 : Calories 622.7 calories, Carbohydrate 49.6 g, Cholesterol 80.9 mg, Fat 41.9 g, Fiber 3.5 g, Protein 13.1 g, SaturatedFat 13 g, Sodium 600.4 mg, Sugar 4.6 g

MUSHROOM AND LEEK PIE



Mushroom and Leek Pie image

Make and share this Mushroom and Leek Pie recipe from Food.com.

Provided by KathyP53

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 pie crust, for 9-inch single crust pie
12 ounces fresh mushrooms
3 tablespoons butter, divided
1 medium leek, white portion only, halved and sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
4 eggs
3 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 375 degrees.
  • Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
  • Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
  • In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
  • In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
  • Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
  • In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
  • Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 280.9, Fat 21.1, SaturatedFat 9.7, Cholesterol 127, Sodium 430.1, Carbohydrate 13.9, Fiber 1.5, Sugar 1.5, Protein 9.8

CREAMY ONE-POT MUSHROOM AND LEEK PASTA



Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories     dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

Steps:

  • Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
  • Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
  • Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
  • Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
  • To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

Tips:

  • Prep your ingredients in advance: This will help you save time and ensure that everything is ready when you need it.
  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your pot pie.
  • Don't overcrowd the pan: If you add too many ingredients to the pan, they won't cook evenly.
  • Season your pot pie well: This will help to bring out the flavors of the ingredients.
  • Don't overcook the pot pie: The filling should be cooked through, but the crust should not be overbaked.

Conclusion:

Mushroom, leek, and sausage pot pie is a delicious and hearty dish that is perfect for a cold winter day. It is also relatively easy to make, so it is a great option for a weeknight meal. With a few simple tips, you can make sure that your pot pie turns out perfectly. So what are you waiting for? Give this recipe a try today!

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