Quorn Chicken Pie
A comforting and creamy vegetarian pot pie topped with golden, flaky puff pastry. This easy recipe is a family friendly twist on a classic, using Quorn chicken pieces for a satisfying meatless meal.
Equipment
- Large skillet or Dutch oven
- 9x13 inch (2 quart) Baking Dish
- Rolling Pin
- Pastry brush
- Chef's Knife & Cutting Board
Ingredients
- 25 g unsalted butter 2 tablespoons
- 2 small leeks sliced (about 2 cups)
- 150 g chestnut mushrooms thinly sliced (about 2 cups)
- 200 g Quorn chicken pieces or leftover roast chicken
- 1 tablespoon plain flour all purpose flour
- 1 vegetable stock cube or chicken stock cube
- 300 ml boiling water 1 ¼ cups
- 300 ml crème fraîche 1 ¼ cups
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 500 g block puff pastry 1.1 lbs, thawed if frozen
- A small amount of milk for brushing
- Vegetables for serving
Instructions
- Preheat oven to 425°F (220°C).
- Melt the butter in a large, deep skillet or Dutch oven over low heat. Add the leeks, stir, and cover with a lid. Cook for about 5 minutes until soft, stirring occasionally.
- Remove the lid, turn the heat up to medium high, and add the mushrooms. Cook for 2 minutes. Add the Quorn chicken pieces and cook for another 2 minutes.
- Meanwhile, make a quick gravy: In a small jug or bowl, combine the plain flour and crumbled stock cube. Add a splash of cold water and mix into a smooth paste. Pour in the boiling water and stir to combine.
- Add the gravy and crème fraîche to the skillet and stir. Season with salt, pepper, and thyme. Bring the mixture to a boil and let it bubble for 2 minutes to thicken the sauce.
- Pour the hot filling into a large oven safe baking dish (about 9x13 inches).
- On a lightly floured surface, roll out the puff pastry until it is about 2 inches larger in each direction than your baking dish. Gently score the top of the pastry in a crisscross or diamond pattern.
- Brush the edges of the baking dish with a little milk. Place the pastry over the filling, tucking the excess overhang into the sides. Brush the top of the pastry with more milk.
- Place the dish on a baking sheet and bake for 20-25 minutes, until the pastry is puffed, golden brown, and the filling is bubbling.
- Let the pie rest for 5-10 minutes before serving. Serve with your favorite steamed or roasted vegetables.
Notes
- Filling Thickness: The "bubble for 2 minutes" step is crucial for a thick filling that won't make the pastry soggy.
- Make Ahead: Prepare the filling up to 2 days in advance and store in the fridge. Assemble and bake when ready.
- Freezing: Assemble the unbaked pie and freeze for up to 3 months. Bake from frozen, adding 30-40 minutes to the baking time.
- Substitutions: For a vegan version, use vegan butter, vegan crème fraîche, and vegan puff pastry. For gluten free, use a gluten free flour for the gravy and a gluten free puff pastry.
- Protein Swaps: Substitute with 400g (about 2-3 cups) of leftover cooked chicken or two cooked and shredded chicken breasts.