Vegan chicken and mushroom pie

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There are few things more comforting than a warm and flaky pie, especially when it’s filled with a creamy and savoury vegan chicken and mushroom mixture. I will show you how to make a delicious plant-based version of this classic dish. Whether you serve it for a cosy dinner or a special occasion, this vegan chicken and mushroom pie will be a hit!

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Why this recipe works?

Chicken and mushroom is such a classic combination, so I had to make it vegan. The mushrooms are cooked perfectly so they have a deep umami flavour while also sucking up the creamy sauce that surrounds everything. The ‘chicken’ is my basic seitan chicken recipe, but for this one I tend to just make the dough and then steam it or bake it. I don’t bother with tying it into knots and shredding it. Cubing it up works just as well, if not better for this one. Either way, it’s not worth the extra step.

Ingredient notes

Ingredients — I forgot to photograph the nutritional yeast… Can you just imagine it’s there? 🙂

Onion, carrot and celery: These are the base of so many dishes around the world. In France it is known as a Mirepoix, and in Italy and Spain as a sofrito [1]. They provide a sweet and aromatic flavour.

Vegan chicken: I may be biased, but I think my recipe is the best one to use here. But you can use a store bought one if you prefer.

Mushrooms: Theyare a great addition to any vegan dish. They have a meaty texture and a rich umami taste. They are also low in calories and high in fibre, selenium, vitamin D and other nutrients that benefit your health [2]. I’ve used button mushrooms here to keep it simple, but you can use any sort you fancy.

Olive oil: It’sone of the healthiest oils you can use, as it contains monounsaturated fats that lower your risk of heart disease and stroke. It also has anti-inflammatory and antioxidant properties that protect your cells from damage [3].

Flour: Here it’s used to thicken the sauce and create a smooth and creamy texture. You can use any type of flour you like, such as wheat, spelt, oat, almond or rice flour.

Plant-based milk: I tend to use soy,but that’s just because that’s what we have in the house. You can use any you like.

Dried thyme and sage: Thedried herbs come to life when rehydrated and give a savoury and earthy flavour to the pie. If you don’t like these, you can use whichever herbs you like.

Aleppo chili flakes: They are a type of dried red pepper flake that originate from Syria. They have a mild to moderate heat and a fruity and smoky flavour. If you’ve tried my other recipes, you’ll be familiar with them. I love them! I really recommend getting some if you haven’t tried them before.

Nutritional yeast: It’s a standard in the vegan kitchen! It’s a deactivated yeast that has a cheesy and nutty flavour. It’s rich in protein, fibre, B vitamins and minerals [4].

Puff pastry: This is one of those things that I find is really not worth making myself. It’s such a pain to make, but it’s cheap in the shops. Most of them here in the UK are also accidentally vegan. Although, it’s always worth checking yourself.

How to make my vegan chicken and mushroom pie

For the chicken, I used my recipe, but instead of making it and twisting it into shreds. Just make the dough and steam or bake it as is. That way, it’s much quicker and marginally firmer. Then just cut that block up into bite-sized chunks.
Fry the chicken in a couple of tablespoons of olive oil until golden brown. Then set aside.

While the chicken is cooking. Prepare your veg. We want to make a Mirepoix with the carrot, onion and celery. Start by chopping them all into even little cubes. It doesn’t have to be perfect.
Add the Mirepoix to a large pan, with a couple of tablespoons of olive oil, a pinch of salt and pepper, and sauté until soft.

While the veg is softening, cut the mushrooms. I like to keep them fairly large, so when they have cooked their water out, they are about the same size as the chicken pieces.
Now, finely mince the garlic. You can use a press if you prefer.
Then fry the mushrooms dry, on a medium high heat. They will sweat and their water will come out.
They are almost done when the liquid has been cooked off and they’re starting to brown. Add in a tablespoon of olive oil, 1/3 of the garlic and the dried herbs. Cook for a minute, until the garlic is fragrant and set aside.

The veg should have softened by now. Add the flour in and mix it in well. Let it cook for a minute, so the raw flavour cooks out.
Gradually add the plant-based milk, mixing slowly. When it’s all incorporated, add the nutritional yeast and mix it well.

It‘s time to combine the ingredients. Add the mushrooms and chicken pieces into the creamy filling. Taste it and adjust it for seasoning to your liking.

Put the filling into a 24x16cm (9×6.5 inches) baking tray.
Top with just enough puff pastry, then brush with soy milk.

Bake at 180°C (350°F) for 20-25 minutes or until golden brown on top.
When it’s done, allow it to cool for a few minutes and serve with the classic mash and peas!

Tips to get it right!

Make sure you cook the mushrooms enough. If you don’t, they will end up soggy and mushy.
Everything in the pie is actually already cooked when it goes in the oven. You only need to cook the pastry on top, so it really doesn’t need long.

Frequently asked questions

Can I make this chicken and mushroom pie ahead of time?

Yes! I’d prepare the filling ahead of time. Then, when it comes to the time to cook it, add the pastry and bake it. Other wise the pastry will go soggy.

Can I use any kind of mushrooms for this pie?

You can use any mushrooms you like. I used simple button mushrooms. But you can use any you like. Shiitake, oyster, portobello, and button mushrooms are all great options.

How can I store leftovers?

Leftovers stay fresh for 3 days in the fridge or 3 months in the freezer. To reheat it, bake it in a preheated oven at 180°C (350°F) for 15 to 20 minutes, or until it’s warmed through, and the filling is bubbling. You may need to cover the pie with foil to prevent the crust from burning.

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