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!

Servings servings

Prep Time 30

Cook Time 25

Equipment

Ingredients

1 Piece Onion About 140g
1 Piece Carrot About 70g
1 Piece Celery About 70g
250 g Vegan chicken
400 g Mushrooms
5 tbsp Olive oil
2 tbsp Flour
500 ml Plant based milk
2 tsp Dried thyme
1 tsp Dried sage
1 tsp Aleppo flakes
3 Cloves Garlic
30 g Nutritional yeast
150 g Puff pastry

Metric - US Customary

Instructions

Prepare Chicken: If using my recipe, steam or bake the dough whole, then cut into bite-sized chunks.
Cook Chicken: Fry in olive oil until golden, set aside.
Prepare Mirepoix: Dice carrot, onion, and celery into cubes.
Cook Mirepoix: Sauté with 2 tbsp olive oil, salt, and pepper until soft.
Prepare Mushrooms: Cut into large pieces.
Mince Garlic: Finely mince or use a garlic press.
Cook Mushrooms: Fry on medium-high heat until water evaporates and they begin to brown. Add 1/3 of the garlic, dried herbs, and 2 tbsp olive oil; cook until fragrant.
Make Roux: Add flour to softened vegetables, cook for a minute.
Create Sauce: Slowly add plant-based milk, then nutritional yeast; mix well.
Combine: Mix chicken and mushrooms into the sauce; season to taste.
Assemble Pie: Place filling in a 24x16cm tray, top with puff pastry, brush with soy milk.
Bake: At 180°C (350°F) for 20-25 minutes until golden.
Serve: Let cool slightly, serve with mashed potatoes and peas.

Calories: 667kcal

Course: Main Course

Cuisine: European

Keyword: British, Pie

Season: Autumn, Winter

Nutrition

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