Sunday Mushroom and Leek Pie

Name: Sunday Mushroom and Leek Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 pie crust (store-bought or homemade); 2 tablespoons olive oil; 1 large onion, chopped; 2 leeks, sliced; 300g mushrooms, sliced; 2 garlic cloves, minced; 150ml vegetable broth; 150ml heavy cream; 1 teaspoon fresh thyme, chopped; Salt and pepper to taste; 1 egg, beaten (for egg wash)

Highlighted under: Soft Recipes

I love whipping up this Sunday Mushroom and Leek Pie when I want something warm and comforting. The earthy flavors of mushrooms blended with the sweetness of leeks create a deliciously savory filling that’s perfect for any lazy afternoon. The buttery, flaky crust envelops the filling beautifully, making each slice a joy to eat. This pie not only warms the soul but also impresses guests at family gatherings. I can’t wait to share this delightful recipe with you, as it's become a cherished part of our weekly menu.

Created by

Aileen Prescott

Last updated on 2026-01-11T19:49:34.994Z

When I first tried making a mushroom and leek pie, I was blown away by the combination of flavors. The creaminess of the filling and the crispy crust create a perfect balance. I experimented a lot with different herbs and spices, and I found that just a hint of thyme really elevates the dish. Each time I make it, I discover new ways to enhance the taste.

This pie has a special place in my heart because it reminds me of cozy Sunday afternoons spent with family. The process is therapeutic, from sautéing the vegetables to rolling out the pastry. I love serving this pie with a side salad for a complete meal that's satisfying yet light.

Why You Will Love This Recipe
Hearty and full of earthy flavors
Rich creaminess balanced with a crispy crust
Perfect for sharing with family and friends

Understanding Your Ingredients

Mushrooms are the star of this dish, and choosing the right kind can elevate your pie. I recommend using a mix of button mushrooms and cremini for a depth of flavor. The earthiness of the mushrooms complements the sweet, delicate flavor of leeks, which add a mild onion note and a little sweetness to the filling. Don't skip the garlic either—it enhances the overall savory profile, balancing the creaminess perfectly.

Fresh thyme is crucial in this recipe, as it brings a bright, aromatic quality to the filling. If you don’t have fresh thyme, you can substitute with dried thyme; however, you'll only need about a third of the amount since dried herbs are more concentrated. Make sure to add any herbs gradually and taste for seasoning, as saltiness can vary depending on your vegetable broth.

Perfecting the Pie Crust

Using a high-quality pie crust can make or break your dish. If you're pressed for time, a store-bought crust works well, but homemade can add a personal touch. For a flaky crust, keep your ingredients—in particular, your butter—cold and handle the dough as little as possible. This helps create that desired crispy texture. If you do make your own, consider incorporating some herb-infused butter for an extra layer of flavor.

When assembling the pie, be mindful of overfilling it. The filling should be heaped into the crust, but there should still be some edges exposed. This prevents excessive moisture buildup while baking and allows the crust to achieve that beautiful golden-brown finish. Remember to cut slits in the top crust to facilitate steam release and avoid a soggy center.

Ingredients

Gather the following ingredients to make your Sunday Mushroom and Leek Pie.

Ingredients

1 pie crust (store-bought or homemade)
2 tablespoons olive oil
1 large onion, chopped
2 leeks, sliced
300g mushrooms, sliced
2 garlic cloves, minced
150ml vegetable broth
150ml heavy cream
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
1 egg, beaten (for egg wash)

Ensure all ingredients are at room temperature before starting.

Instructions

Follow these steps to create a delicious Sunday Mushroom and Leek Pie.

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sliced leeks, cooking until softened, about 5 minutes. Add the mushrooms and garlic, continuing to sauté for another 5-7 minutes until the mushrooms are tender.

Add Broth and Cream

Pour in the vegetable broth and heavy cream, stirring to combine. Add the fresh thyme and season with salt and pepper. Allow the mixture to simmer for 10 minutes until the filling thickens slightly.

Assemble the Pie

Preheat your oven to 200°C (400°F). Roll out the pie crust and fit it into a 9-inch pie dish. Fill with the mushroom and leek mixture, then cover with a second layer of crust. Seal the edges and cut a few slits in the top to allow steam to escape. Brush the crust with the beaten egg.

Bake the Pie

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Once done, remove from the oven and let it cool for 10 minutes before slicing.

Let the pie sit briefly to allow the flavors to meld before serving.

Pro Tips

Experiment with different herbs to customize the flavor of your filling, and feel free to add other vegetables like spinach or kale for added nutrition.

Serving Suggestions

This Mushroom and Leek Pie pairs wonderfully with a simple green salad dressed with a light vinaigrette. The crispness and acidity from the salad help cut through the rich creaminess of the pie, enhancing the overall meal experience. You can also serve it with a side of roasted vegetables or a scoop of mashed potatoes for an ultimate comfort food feast.

If you're entertaining, consider slicing the pie into smaller portions and serving them as part of a larger spread with appetizers and side dishes. This allows guests to sample a variety of flavors while enjoying the warm, comforting pie as a centerpiece.

Storage and Reheating Tips

Leftover Mushroom and Leek Pie can be stored in an airtight container in the refrigerator for up to three days. To maintain the crust's crispiness, consider reheating in the oven rather than the microwave. Preheat your oven to 180°C (350°F) and warm the pie for about 15-20 minutes, or until heated through. This method ensures the crust stays flaky while the filling retains its creamy consistency.

If you want to prepare this pie in advance, you can assemble it and freeze it before baking. Wrap the unbaked pie tightly in plastic wrap and then foil to prevent freezer burn. When ready to bake, simply add an extra 10-15 minutes to the baking time when cooking from frozen, ensuring it's thoroughly heated and the crust is golden.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used, but be sure to thaw and drain them thoroughly to prevent excess moisture in the filling.

→ How long will leftovers keep?

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I make this pie vegan?

Certainly! Use a plant-based pie crust and substitute the heavy cream with coconut cream or a vegan cream alternative.

→ What can I serve with the pie?

A light green salad with a vinaigrette pairs wonderfully, or you can serve it with roasted vegetables for a heartier meal.