This comforting and nutritious Quorn pie is made with vegan "chicken" pieces, beans, and array of vegetables. Topped with flaky puff pastry this vegan chicken pie is loved by all. Great alternative to roast that is simple enough to make during the week too.
This delicious puff pastry Quorn "chicken" pie recipe is one of our family favourites.
We don't eat a lot of meat substitutes but sometimes I do find they go really well in certain dishes, this one being one of them.
Beside Quorn "chicken" pieces this vegan pie is filled with variety of vegetables as well as beans.
Its beautifully seasoned and deliciously creamy gravy turns it into truly comforting feast.
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✔️ Why you'll love this recipe
- Perfect family dinner.
- Kids favourite.
- Packed full of veg and beans.
- Easy to adapt to the content of your fridge or veg box.
- Great alternative to Sunday roast but easy enough to make to enjoy mid week.
- Vegan, dairy and egg-free.
- Freezer friendly.
- Rich in plant-based protein.
📝 Ingredients and substitutes
Here's what you will need to make my Quorn Chicken Pie:
Quorn Vegan Pieces (Chicken Style) - They can be easily substituted with your favourite brand of "chicken" style pieces (either fresh or frozen).
Quick Tip: Not all Quorn products are vegan so make sure to check the label.
Puff Pastry - I like to use ready-rolled puff pastry that you buy chilled but feel free to use puff pastry block that needs to be rolled out. Frozen puff pastry can be used as well, simply defrost it before use.
Quick Tip: Most puff pastry available in the UK is vegan unless specified as "all-butter".
Butter Beans - I like using butter beans for their chunkiness but feel free to use your favourite beans here instead.
You can also double up on beans and skip the vegan chicken altogether.
Vegetables - I used leek (feel free to swap it with onion) and garlic as my base and then added celery, potato and carrots to keep things super simple.
Feel free to use any vegetables you fancy or would like to use up. Most root veggies will work well here as will courgettes (zucchini), butternut squash, sweet potatoes, spinach, frozen peas or sweetcorn etc.
Fresh Thyme & Bay Leaf - They are my favourites when it comes to pies and stews but feel free to use other herbs (rosemary, oregano etc.). Dried herbs will work great too.
Soya Cream - It helps adding gorgeous creaminess to the filling.
Plain (All-Purpose) Flour - Our thickener.
Mustard - Flavour. I used Dijon here but any mustard will do here.
Vegetable Stock - I used veggie stock cube here but feel free to use bouillon or homemade if you've got some on the go.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Start by preparing all the vegetables as per instructions in the recipe card below.
Quick Tip: Keep your veg similar size for even cooking.
Heat up couple of tablespoons of oil in a pan and add prepared leek and garlic.
Sauté them for a few minutes until they start to soften.
Next, add remaining vegetables (celery, carrots and potato), bay leaf and thyme and give them a stir.
Sauté for another 5 minutes to allow added veg to soften a bit.
Add tablespoon of flour followed by vegetable stock and give everything a stir.
Quick Tip: You might need to adjust the stock quantity according to the amount of the veg you've got. Make sure that stock mostly covers the vegetables which will ensure they cook quickly and evenly.
Bring the mixture to boil, cover and simmer for about 10 minutes or until vegetables are tender.
In the meantime, drain and rinse beans and cook Quorn "chicken" pieces as per instructions not he packaging. I like to pan fry them in order to get few crispy bits and a little bit of colour on them.
Once your veg is tender, take the pan off the heat and stir in mustard and soya cream.
Remove bay leaf, taste and adjust seasoning with some salt and pepper.
Add beans and Quorn pieces and mix them in.
Transfer pie filling into baking dish and let it cool a bit as you preheat your oven to 200C/400F/Gas Mark 6.
Unroll the pastry and place it over the filling cutting off any excess.
Quick Tip: If your dish is only a little bit smaller than the piece of pastry, you can tuck it in instead of cutting off the excess.
Score the pastry in the criss cross pattern, decorate with some pastry shapes cut out of any scrap pastry (only if you wish) and brush it gently with some plant based milk.
Put the pie in the preheated oven and bake for 25-30 minutes until puffed up and golden.
Once baked, let the pie stand for 5 minutes before serving.
Enjoy!
🥡 Storing
Store: This Quorn pie is the best on the day you bake it but leftovers can be stored in the fridge for couple of days.
Reheat: To reheat, I would recommend popping it back in the low oven (150C/300F)and gently reheating it until the filling is hot and puff pastry nice and crispy again (15-20min).
Quick Tip: I wouldn't recommend reheating in the microwave, unless you don't mind soggy pastry.
Freeze: You can freeze this pie all assembled and unbaked (skip brushing it with plant milk). Once the pie cooled completely, cover it well with some aluminium foil and put in the freezer for up to 3 months.
Defrost overnight in the fridge and bake as per instructions in the recipe card below.
Alternatively, you can also bake it from frozen but you will need to add extra baking time (approx. 20min).
Quick Tip: If you bake the pie from frozen, keep the foil on until the last 10-15 minutes of baking time when you take it off to allow the pastry to get that lovely golden colour.
🍴 Serving suggestions
This pie doesn't require many extras but lovely side dish will not go amiss.
Why not have it with some carrot and swede mash and roasted purple sprouting broccoli or slightly fancier salsa verde purple sprouting broccoli.
Green peas would be the option favourite with most kids. Super simple but so delicious.
I like it with a side of corn ribs or air fryer asparagus (when in season).
Another favourite would be cavolo nero with chilli, garlic and crispy capers or even simply steamed kale, spring greens, cabbage or gently wilted spinach - perfection!
❓FAQ
They're made predominantly with mycoprotein which is fungi-derived protein {source: Wikipedia}, potato and pea protein. To find out more about mucoprotein check out Quorn website.
Yes you can. Simply add frozen Quorn pieces into the pan at the same time as the stock.
Of course, there are lots of substitutes available in the shops, both chilled and frozen. Take your pick.
Yes you can. Feel free to use whatever dish you've got available. You will simply have to cut your pastry to fit the shape accordingly.
Have you tried my Vegan Quorn Chicken Pie?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More puff pastry recipes
📋 Recipe
Quorn Chicken Pie
Ingredients
- 320 g ready rolled puff pastry
- 200 g Quorn vegan pieces or other vegan "chicken"style pieces
- 1 400g tin butter beans or beans of your choice
- 2 tablespoon rapeseed/olive oil
- 1 tablespoon plain (all-purpose) flour
- 1 leek halved lengthwise, cleaned between layers and thinly sliced; onion can be used here instead
- 2-3 garlic cloves peeled and minced, grated or finely chopped
- 2 sticks celery washed and thinly sliced
- 2 carrots peeled and cut into small(ish) chunks
- 1 potato peeled and cut into small chunks
- 1 tablespoon fresh thyme dried can be used as well
- 1 bay leaf
- 1 tablespoon Dijon mustard or any mustard
- 120 ml single soya cream
- 500 ml vegetable stock cube, bouillon or homemade; see notes
- salt and pepper to taste
Instructions
- Start by preparing all the vegetables as per instructions above.
- Heat up couple of tablespoons of oil in a pan and add prepared leek and garlic. Sauté them for a few minutes until they start to soften.2 tablespoon rapeseed/olive oil, 1 leek, 2-3 garlic cloves
- Next, add remaining vegetables (celery, carrots and potato), bay leaf and thyme and give them a stir. Sauté for another 5 minutes to allow added veg to soften a bit.2 sticks celery, 2 carrots, 1 potato, 1 tablespoon fresh thyme, 1 bay leaf
- Add tablespoon of flour followed by vegetable stock and give everything a stir.Bring the mixture to boil, cover and simmer for about 10 minutes or until vegetables are tender.1 tablespoon plain (all-purpose) flour, 500 ml vegetable stock
- In the meantime, drain and rinse beans and cook Quorn "chicken" pieces as per instructions not he packaging. I like to pan fry them in order to get few crispy bits and a little bit of colour on them.1 400g tin butter beans, 200 g Quorn vegan pieces
- Once your veg is tender, take the pan off the heat and stir in mustard and soya cream. Remove bay leaf, taste and adjust seasoning with some salt and pepper. Add beans and Quorn pieces and mix them in.200 g Quorn vegan pieces, 1 400g tin butter beans, 1 tablespoon Dijon mustard, 120 ml single soya cream, salt and pepper
- Transfer pie filling into baking dish and let it cool a bit as you preheat your oven to 200C/400F/Gas Mark 6. Unroll the pastry and place it over the filling cutting off any excess.Score the pastry in the criss cross pattern, decorate with some pastry shapes cut out of any scrap pastry (only if you wish) and brush it gently with some plant based milk.320 g ready rolled puff pastry
- Put the pie in the preheated oven and bake for 25-30 minutes until puffed up and golden. Once baked, let the pie stand for 5 minutes before serving. Enjoy!
Notes
- Nutritional information is approximate, per serving (based on 4 servings) and should be treated as a rough guideline only.
- Feel free to use different vegetables to the ones suggested above - see Ingredients and substitutes.
- The amount of vegetable stock you will need will depend on the amount of the veg you use. Make sure that stock mostly covers the vegetables to ensure they cook quickly and evenly.
- Leftovers can be kept in the fridge for up to 2 days.
- Freezer friendly - see Storing for details.
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