Quorn Chicken Pie

5 from 1 vote

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.

Course Dinner

Cuisine British

Keyword Quorn Chicken Pie, Vegan Chicken Pie

Prep Time 10

Cook Time 1

Total Time 1 10

Servings generous servings

Calories 749kcal

Author Jo Allison

Equipment

Ovenproof Baking Dish 33x23cm/13x9inch*

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

Metric - US Customary

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.

Nutrition