Vegan Chicken and Mushroom Pie
I made this last autumn because I had the biggest craving for it, which was really odd because I never ate this pie before being vegan. I set about creating and, after some trial and error, I now have a pie that I really, really like. The rest of my family (including extended family) also love this pie; so we end up having it almost every Sunday lunch throughout the colder months. When served with roast potatoes and seasonal veggies it really is the ultimate comfort food, and even better, it reheats well the next day too.
Ingredients
- 300g of vegan chicken pieces (I use the Quorn ones)
- 250g chestnut mushrooms – chopped into 1 inch pieces
- 250g regular mushrooms – chopped into 1 inch pieces
- 2 cloves of garlic
- 75g vegan butter
- 40g flour
- 350ml oat milk
- 3 tbsp nutritional yeast (or to taste)
- 375g ready rolled puff pastry
- Salt and pepper to taste
Method
- Heat some oil over a medium heat and add the mushrooms. Cook until they are starting to soften and then add the garlic.
- Cook again for a minute or two before turning off the heat and popping the pain to one side. I like to have the mushrooms only just cooked as it gives them more texture and flavour once in the pie.
- In a medium sauce pan melt the butter over a medium heat and then add the flour. Stir it to form a paste, and cook it for a minute or two until it comes nicely off the bottom when pushed with a wooden spoon.
- Gradually start to add your milk to the paste. You need to do this a little bit at a tim – don’t be tempted to rush as this causes lumps in your white sauce.
- Keep adding the milk and heating the sauce until it is nice and thick. I make this sauce thicker than a traditional white sauce as it gets a bit loser once you have added the mushrooms and the frozen Quorn.
- Once thick season with nutritional yeast and salt and pepper. Make sure to try it at this stage to see if it needs more of anything.
- Once happy add in the cooked mushroom and Quorn and give it a nice big stir.
- Pour the filling into your pie dish, top with the pastry and pierce a few steam holes. Decorate with any extra pastry if you are feeling fun; dinosaur shapes are a favouite in our house at the moment. I also brush the top with a little extra oat milk.
- Cook in a preheated oven at 180C for 35 – 45 minutes, until it is puffed and golden.
- Serve with tatties and veggies galor.
I really hope you enjoy this dish, pie is such a wonderful comfort food at this time of year and I am definitely a pie-loving, emotional eater. Do tell us what your favourite savoury pie dish is?
Livvy and Summer
