Creamy Vegetable Pot Pie

southernliving.com

Casey E Roberts

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 (8-oz.) package sliced cremini mushrooms

4 medium carrots, halved lengthwise and cut into 1 ½-inch pieces

2 medium leeks, white and light green parts only, sliced and rinsed (about 2 ½ cups)

1 ½ teaspoons kosher salt, divided

¼ cup all-purpose flour, plus more for work surface

3 cups vegetable stock

3 tablespoons heavy whipping cream

2 tablespoons crème fraîche

2 tablespoons whole-grain mustard

1 tablespoon fresh thyme leaves, divided

1 frozen puff pastry sheet (from 1 [17.3-oz.] package), thawed

1 large egg, lightly beaten

6 ounces fresh English peas

1 teaspoon flaky sea salt

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