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Leek and Mushroom Pie


This Leek and Mushroom Pie recipe is a savory delight with a buttery, flaky crust and a creamy, flavorful filling of leeks and mushrooms.

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2 leek(s) 1 pound of 450 g
3 carrot(s)
8 oz or 200 g mushrooms
1 onion(s)
1 clove garlic
2 oz or 50 ml full cream
1 oz or 25 g butter
2 tablespoons olive oil
2 tablespoons white flour
1 egg(s)
1 pastry shell Puff
to taste salt 1/2 teaspoon
to taste black pepper
2 tablespoons pumpkin seeds

And love - it is the main ingredient!


5 tablespoons (200 g)
Serving Size
6.8 g
10.3 g
27.6 g
10.3 g
Saturated Fat
8.7 g
79 mg
3.4 g
129 mg
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      This Leek and Mushroom Pie recipe is a savory delight with a buttery, flaky crust and a creamy, flavorful filling of leeks and mushrooms.

      This culinary masterpiece is a testament to the harmonious blend of earthy, umami-rich mushrooms and delicate, subtly sweet leeks, all enveloped within a golden, flaky pastry crust. You may serve it as a comforting main course or a delectable side dish, in both cases – you will have a satisfied feeling right after.

      Baked leek and mushroom pie on a plate.

      What is the best season to make this recipe?

      While Leek and Mushroom Pie can be enjoyed throughout the year, the best time to make it is during the fall and winter months when leeks and mushrooms are in season.

      During this time, these ingredients are at their peak freshness and flavor, ensuring a truly exceptional culinary experience.

      What are health benefits of this dish?

      Beyond its delicious and creamy taste, Leek and Mushroom Pie offers a variety of health benefits.

      Leeks are a rich source of vitamin K, which is essential for blood clotting and bone health. They also contain vitamins A, C, and folate, along with fiber and antioxidants.

      Mushrooms, on the other hand, are a good source of protein, fiber, and vitamins B and D.

      They also contain antioxidants and other beneficial compounds that may boost the immune system and protect against chronic diseases.

      Carrots are a versatile root vegetable with a wide range of health benefits. They are a great source of beta-carotene, converted to vitamin A in the body.

      Where can I buy the required ingredients?

      The ingredients for Leek and Mushroom Pie can be readily found at most grocery stores.

      Fresh leeks and mushrooms can typically be found in the produce section, while flour, butter, and other ingredients can be found in the baking aisle.

      Can I substitute any of the ingredients?

      I recommend sticking to the classic combination of leeks and mushrooms, but of course, you can make substitutions based on your preferences or dietary needs.

      For example, you can replace the leeks with sliced onions or green onions, and you can use a variety of mushrooms, such as cremini, button, or portobello mushrooms.

      If you follow a vegetarian or vegan diet, you can substitute the butter with plant-based butter or oil. You can choose the dairy-free cream instead of full cream.

      Baked leek and musroom pie in a form on a table.

      Can I make this dish to be part of a menu?

      Absolutely yes! Leek and Mushroom Pie is a versatile dish that can be incorporated into various menus.

      It can be served as a main course, paired with a simple salad or a side of roasted vegetables.

      It can also be served as a side dish, complementing a hearty main course such as roasted chicken or beef.

      For an appetizer, you can start with Bacon-Wrapped Asparagus.

      You can serve Leek Mushroom Pie as your main dish. In case, you need any meat dish, you can make  Meat Roulette, Stuffed Peppers with Ground Beef and Rice, or Veal Patties.

      Then, serve my exquisite Strawberry Panna Cotta, or Kiwi Pavlova for dessert. Or even Apple Cinnamon Cake! So good! 🙂

      Which drinks pair well with this dish?

      The rich, savory flavors of Leek and Mushroom Pie pair well with a variety of beverages. A full-bodied red wine, such as Cabernet Sauvignon or Merlot, can complement the earthy notes of the mushrooms.

      For a lighter option, a crisp Chardonnay or Encruzado can balance the richness of the pie.

      So, if you prefer non-alcoholic beverages, a hearty herbal tea or a glass of sparkling water can also be delightful pairings.

      How long can I store the leftovers?

      Leftover Leek and Mushroom Pie can be stored in the refrigerator for up to 3 days.

      To reheat, simply place the pie slices in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

      Recipe tips & tricks:

      1. For a richer flavor, sauté the leeks and mushrooms in butter instead of olive oil.
      2. If you prefer a thicker filling, cook the flour and vegetables mixture for additional 5 minutes before adding the heavy cream.
      3. For a more rustic appearance, use a fork to crimp the edges of the pie crust.
      4. Use different seeds such as sunflower or sesame, more texture, and crust.

      My Leek and Mushroom Pie is a culinary gem that leaves everyone satisfied. With its harmonious blend of flavors, textures, and nutritional benefits, this pie is sure to become a favorite in your kitchen. Enjoy!

      Baked leek and mushroom pie on a plate and in a form.

      Made this recipe?

      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

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      2 min

      Gather ingredients

      Gather all ingredients on a table. Wash all vegetables, peel 1 clove of garlic and 1 onion.

      3 min

      Slice leek and mushrooms

      Slice leeks, onion, carrots, garlic and mushrooms.

      5 min

      Prepare Filling

      Preheat the oven to 400°F (200°C).
      In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the leeks, carrots, onion, garlic, mushrooms and cook, stirring occasionally, until softened and translucent. Add butter. Increase the heat to medium-high and cook, stirring occasionally, until the mushrooms are tender and their juices have evaporated, about 5 minutes.

      5 min

      Add cream and flour

      Add 2 ounces of full cream to a pan with vegetables. Sprinkle 2 tablespoons of flour over the mushroom mixture and cook, stirring constantly, for 2 minutes. Cook vegetables until thickened slightly, about 2-3 minutes. Season with salt and pepper. After right that, transfer vegetables to a baking form. (I like to use oven proof form).

      4 min

      Assemble Pie

      On a lightly floured surface, roll out the dough. Place the dough over the filling and crimp the edges decoratively. Beat the egg with a hand whisk. Brush the top crust with the beaten egg for a golden sheen. Sprinkle pumpkin seeds on top for extra crunch. (I like to decorate pies with dough leftovers. I decorated this pie with a braid, but this is optional)

      20 min


      Place the pie to the oven for 20 minutes or until the crust is golden.

      1 min


      Your Leek and Mushroom Pie is ready. Enjoy!



      Recipe creator and contributing writer to food-related publications.

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