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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 600.4 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

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.

2 8-inch pot pies

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