Sunday Mushroom and Leek Pie

Name: Sunday Mushroom and Leek Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 cups mushrooms, chopped (mix of button and wild mushrooms); 2 cups leeks, sliced; 2 tablespoons olive oil; 1 cup heavy cream; 1 teaspoon thyme, dried; Salt and pepper to taste; 1 prepared pie crust (store-bought or homemade); 1 egg, beaten (for egg wash)

Highlighted under: Cozy Comfort Food Inspiration

I absolutely love making this Sunday Mushroom and Leek Pie! It has become a family tradition to enjoy it on lazy Sunday afternoons, when the house is filled with the aroma of sautéed mushrooms and creamy leeks. The flaky crust perfectly complements the rich filling, and each bite is a delightful explosion of flavors. The best part? It can be prepared ahead of time and reheated, making it a perfect dish for gatherings or a comforting meal for the week ahead.

Created by

Grace Walker

Last updated on 2026-01-13T05:26:35.802Z

Making my Sunday Mushroom and Leek Pie has always been a joy for me, especially during the fall when the ingredients are at their freshest. I prefer using a mix of wild mushrooms for depth of flavor, and I always make sure to sauté them until they're beautifully caramelized. The combination of leeks and mushrooms is simply divine, and adding a touch of cream brings it all together.

One essential tip I learned is to let the filling cool slightly before filling the pie crust. This ensures that the crust doesn't become soggy and stays crisp when baked. Trust me, taking your time with this step will elevate your pie from good to amazing!

        Why You'll Love This Pie
        Earthy mushrooms paired with sweet, tender leeks
A flaky crust that adds the perfect texture
Hearty enough for a family meal, yet refined for entertaining

      

Selecting the Right Mushrooms

Choosing the right mushrooms can elevate the flavors of your pie significantly. I recommend using a mix of button and wild mushrooms for a robust flavor profile. The button mushrooms provide a mild earthiness while the wild mushrooms add depth and a touch of umami. If you're feeling adventurous, consider using shiitake or oyster mushrooms; just make sure to clean them thoroughly to remove any grit before chopping.

Be mindful of moisture content when cooking mushrooms, as they can release a lot of water. To achieve the best texture, sauté them until all moisture has evaporated, which generally takes about 10-12 minutes. This step prevents a soggy pie crust and ensures a rich, concentrated flavor in the filling.

Perfecting Your Leeks

Leeks add a subtle sweetness and aromatic quality to your pie that pairs beautifully with mushrooms. To prepare them, be sure to slice and wash thoroughly to remove any dirt trapped between their layers. I recommend soaking the sliced leeks in a bowl of water for a few minutes before rinsing them to ensure they're clean.

When sautéing, allow the leeks to soften for about 5 minutes before adding the mushrooms. This timing is crucial because it allows their natural sugars to caramelize slightly, deepening the overall flavor of your dish. The goal is for them to become tender and translucent but not browned.

Storage and Reheating Tips

This mushroom and leek pie is a fantastic make-ahead dish. Once baked, you can let it cool completely and then refrigerate for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. If you plan to freeze it, wrap it well in plastic and then in foil to protect it from freezer burn. It can last up to 3 months in the freezer.

For reheating, preheat your oven to 350°F (175°C) and place the pie on a baking sheet. Heat it for about 20-25 minutes or until warmed through and the crust is crispy again. Avoid the microwave if possible, as it can make the crust chewy rather than flaky.

Ingredients

Gather the following ingredients for a delicious Sunday Mushroom and Leek Pie:

For the Pie

2 cups mushrooms, chopped (mix of button and wild mushrooms)
2 cups leeks, sliced
2 tablespoons olive oil
1 cup heavy cream
1 teaspoon thyme, dried
Salt and pepper to taste
1 prepared pie crust (store-bought or homemade)
1 egg, beaten (for egg wash)

Make sure to prep everything before starting your pie assembly for the best results!

Instructions

Follow these steps to create your perfect Sunday Mushroom and Leek Pie:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Sauté Vegetables

In a large skillet, heat olive oil over medium heat. Add the leeks and sauté until soft, about 5 minutes. Then, add the mushrooms and thyme. Cook until the mushrooms are golden and all moisture has evaporated, about 10-12 minutes. Season with salt and pepper.

Prepare the Filling

Remove the skillet from heat and stir in the heavy cream. Allow the filling to cool for about 10 minutes.

Assemble the Pie

Roll out your prepared pie crust and fit it into a pie dish. Spoon the cooled filling into the crust. Cover with another layer of crust and seal the edges. Make a few slits on top to allow steam to escape. Brush the top with beaten egg.

Bake the Pie

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Let the pie cool for at least 10 minutes before slicing to allow the filling to set.

Pro Tips

For an extra flavor boost, try adding some grated cheese into the filling or mixing in a handful of fresh herbs before baking.

Serving Suggestions

This comforting pie is perfect on its own, but you can pair it with a simple green salad to add freshness. A light vinaigrette with lemon juice and olive oil can enhance the dish without overpowering its flavors. Alternatively, consider serving it with a side of roasted vegetables for a more hearty meal.

For special occasions, feel free to elevate your presentation by slicing the pie into wedges and garnishing each slice with fresh herbs, such as parsley or thyme. A dollop of crème fraîche on the side can also add a rich, tangy element that complements the pie beautifully.

Variations to Try

While this recipe highlights mushrooms and leeks, you can easily customize the filling based on seasonal ingredients or personal preferences. For example, try adding spinach or kale for an extra boost of greens, or introduce cheese like Gruyère or feta for a savory twist that melts into the filling.

You could also explore various herbs besides thyme. Rosemary or dill can bring an interesting freshness to the pie. Just remember to adjust the amount to fit your taste—fresh herbs will typically require more than dried ones.

Troubleshooting Common Issues

If your pie crust turns out soggy, it may be due to excess moisture from the filling. Always sauté the mushrooms until they are completely dry before adding the cream. Additionally, consider pre-baking the crust for a few minutes before assembling the pie, known as blind baking, to ensure a crisp base.

Another common issue is the filling leaking out while baking. To prevent this, be sure to seal the edges of your pie crust thoroughly and make adequate slits on top for venting. A well-sealed pie will not only hold its shape but will also keep all those delicious flavors inside.

Questions About Recipes

→ Can I use a different type of mushroom?

Absolutely! Feel free to experiment with your favorite mushrooms such as shiitake or cremini.

→ Is it possible to make this pie ahead of time?

Yes, you can prepare the pie in advance and keep it in the fridge for up to 24 hours before baking.

→ What can I serve with this pie?

A simple green salad or roasted vegetables make excellent sides to complement the pie.

→ Can I freeze leftovers?

Yes, the pie can be frozen. Just make sure it's in an airtight container and consumed within 2 months for best quality.