Easy to make and totally delicious, this Quorn Chicken Pie is a lovely vegetarian alternative to a roast dinner, but is quick enough to make on a busy weeknight too.
I am a big Quorn fan and you will find lots of Quorn recipes on my blog, but this Quorn Chicken Pie is definitely one of my favourites. I love Quorn because it is a cheap form of protein, low in fat and high in fibre. Quorn is also really popular with my kids and I know other meat eating friends whose kids actually prefer Quorn to meat. You can use the Quorn Chicken Pieces straight from frozen in my recipe too, making it a great standby meal.
If you don’t want to make it with Quorn you can use normal chicken instead: either a couple of chicken breasts cut into bite-sized pieces, or about 300-500g leftover roast chicken. Use chicken stock instead of vegetable stock.
This is also a great recipe for reheating the next day, or if someone is not going to be in until later. Just pop the leftover portion in the fridge until it’s needed. Reheat at 200C / 180C fan / gas mark 6 / 400F, until piping hot all the way through (about 20 minutes).
I usually serve this with a carrot and swede mash, some sweetcorn or peas, and a green vegetable such as broccoli, cabbage or green beans.
Quorn Chicken Pie
Ingredients
- 25 g butter
- 2 small leeks sliced
- 150 g chestnut mushrooms thinly sliced
- 200 g Quorn chicken pieces (or 400g leftover roast chicken or 2 small chicken breasts)
- 1 tablespoon plain flour
- 1 vegetable stock cube (or 1 chicken stock cube)
- 300 ml boiling water
- 300 ml crème fraîche
- 1 tablespoon thyme leaves
- Salt and pepper
- 500 g block puff pastry
- A small amount of milk
- Vegetables to serve
Instructions
- Pre-heat the oven to 220C / 200C fan / gas mark 7 / 425F.
- Melt the butter in a deep, wide pan over a low heat. Add the leeks, stir and put the lid on. Cook for about 5 minutes until soft. Stir occasionally.
- Take the lid off, add the mushrooms and turn the heat up. Cook for 2 minutes and then add the Quorn chicken pieces. Cook for 2 more minutes.
- Meanwhile make a simple gravy: put the plain flour in a jug. Crumble in the stock cube and mix together with a small amount of cold water. Add the boiling water and stir.
- When the Quorn chicken pieces have cooked for 2 minutes, add the gravy and the crème fraîche and stir. Add the salt, pepper and thyme and bring to the boil. Bubble for 2 minutes and then pour into a large oven dish.
- Roll out 1 pack of puff pastry to about 5cm bigger (in each direction) than your oven dish. Score the pastry gently in a crisscross design.
- Brush the pastry with a little milk and then place the pastry over the filling, tucking in the excess.
- Cook the pie in the preheated oven for 20-25 minutes until the top is puffy and brown and the filling is bubbling.
- Serve with vegetables.
Notes
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Eileen Teo says
Your pie looks great. I have not try Quorn nor my family but they look great. Will need to try them out soon! #recipeoftheweek
Eb Gargano says
Thank you, Eileen! I really love Quorn, as it is low in fat and also very easy to use. This recipe can also be made with normal chicken, though, if you prefer. Let me know what you think, if you try it!
Alison says
That does look tasty. Quorn is something I am still in two minds about. I like it in some things and not others, but this looks like it works well
Eb Gargano says
Thanks Alison! I do agree with you that Quorn doesn’t work in every recipe. I think it works well in this recipe but I’d be interested to hear what others think. Let me know if you try it!
June says
I’ve just made this using left over Quorn roast and it was delicious. I added half a tspn of chilli flakes for an extra kick. Will definitely make this again.
Eb Gargano says
Yay! So happy to hear you like this so much. I love the idea of adding a touch of chilli! Eb 🙂
Sally says
Adding the creme fraiche to the gravy makes for a really lovely sauce
Eb Gargano says
It really does, doesn’t it? Glad you liked it. Thanks for commenting!
Honest mum says
This looks wonderful, will be making. Thanks for linking up to #tastytuesdays
Eb Gargano says
Thanks, Vicki. Let me know how it goes!
Angela / Only Crumbs Remain says
Love the sound of this Eb. It sounds absolutely delicious with the inclusion of the thyme. I’ve never used creme fraiche in this type of dish before – Pinning to help me to remember to try it next time.
Angela x
Eb Gargano says
Thank you, Angela. The thyme really works here – adds a whole extra dimension and the creme fraiche is less rich, which I like – sometimes I find cream a bit too much in dishes like this. Thanks for pinning 🙂 Eb x
Tara says
hi EB, i’ve just made the pie and had a sneaky taste of the filling which is absolutely delicious. I added peas and grated carrot to bulk it out a bit, and have made it for a NYE dinner with some friends before we go out. I have no doubt it will be devoured with gusto. Thanks for the recipe, I look forward to trying some of your others too.
Tara
Eb Gargano says
Yay! I’m delighted to hear this. Hope you enjoyed the finished pie too and had a great night out for New Year’s Eve! Eb 🙂
Corina Blum says
This looks delicious! I still need to try quorn out on my family and even I’m curious as I’m not sure if I’ve ever had it. I know I think that every time I see one of your quorn recipes but I really should make an effort! Thanks so much for sharing with #CookOnceEatTwice x
Eb Gargano says
Thanks Corina 🙂 Quorn’s amazing stuff – I keep a bag of the mince and a bag of the ‘chicken’ pieces in my freezer. It means I can always whip up a quick and nutritious stir fry or bolognese/chilli at a moment’s notice and it’s very cheap compared to meat, so a good way to save a few pennies midweek! Eb x
Jacqui Bellefontaine says
I have to admit I am not a fan of quorn but this pie looks so good I could almost be tempted, then I could make it with chicken 😉
Thank you for linking to #CookBlogShare
Eb Gargano says
Haha – I really like Quorn…and I find it quick and convenient for busy days…but yes, you could definitely make this with normal chicken if you prefer 🙂 Eb x
Laura says
This looks seriously delicious. Will be giving this a try for sure #brillianblogposts
Eb Gargano says
Thanks Laura 😀 So pleased you like the recipe…do let me know how you get on when you make it! Eb 🙂
Candy barrett says
I made this with quorn and the outcome was great! love this so much
Eb Gargano says
Yay! I am so pleased you liked it…and thanks so much for taking the time to let me know. It makes me so happy to hear my recipes are being made and enjoyed 🙂 Eb x
Kitty says
This pie is something else. It is by far one of my favourite things to eat. I made it last weekend and have been craving more ever since, so got one in the oven now.
Quick, easy and delicious.
Thank you.
Eb Gargano says
Thanks so much for this lovely comment, Kitty! I am so pleased you liked my pie – especially enough to crave it again so soon!! 😀 Quick, easy and delicious is what I always aim for!! Eb 🙂
Karen Welsby says
I came across this recipe today as my veggie husband wanted Quorn chicken and mushroom pie to eat and so I did a google search for one. I came across your recipe and made it for dinner tonight and have to say, it was extremely delicious! We will definitely be making this pie again.
Eb Gargano says
Yay! I am so glad you and your husband liked it. It’s a real favourite here too! Eb 🙂
Jacqueline says
I’m going to give this pie a go. Sounds delicious. Apart from the mushrooms! Do you have any suggestions for substituting? I’m hopeless at cooking so have no idea!
Eb Gargano says
Thanks Jacqueline! You could simply replace the mushrooms with extra leek. Alternatively you could replace with carrots and/or broccoli. Or you could just not substitute with anything and serve with extra veg on the side. (I’d probably go for that last option!) Hope that helps. I’d love to hear how you get on! Eb 🙂
Jacqueline says
I’ve been meaning to come back to you on this for ages… love this recipe! It is so easy to make (for someone who hates cooking, like me!) and is delicious. I’ve made it a few times now and it is always a hit. I just add different veggies in to replace the mushrooms.
Eb Gargano says
It’s lovely to hear that you like this recipe so much and that you found it easy to make too – great news! And thank you so much for taking the time to let me know. Eb 🙂
Gina says
Hi I want to make this recipe but for one oxo cube (stock cube) it says to use 190ml of boiling water. Shall I use one stock cube with 300ml or use 2 stock cubes in this case? Many thanks
Eb Gargano says
Hi Gina! I would use one Oxo stock cube in this recipe, as I think two would be a bit overpowering. But obviously everyone’s taste buds are different, so I’d suggest you start with one and if it doesn’t taste strong enough, you can always try it with two next time. Hope that helps! Eb 🙂
Chloe says
Hi, this sounds delicious and I would love to try this but it is only me and my daughter at home so I am wondering if it is okay to freeze the leftovers as I wouldn’t want too much to go to waste if I do make it
Eb Gargano says
Yes, absolutely fine to freeze the leftovers! Do let me know what you think if you try it 😀
Sophie says
Hi, I am planning on making this pie today. I do not have any Creme Fraiche, can you suggest what I can use instead that isn’t dairy based? Could I just make a thickened stock based gravy/sauce?
Eb Gargano says
Yes, absolutely – a thickened stock-based gravy would work perfectly here. Enjoy! Eb 🙂
Julian says
Hi there. This looks great.
Can you give me an idea of the size of the oven dish?
Also, Do you use fresh or dried thyme?
I’m not sure about hot how to tuck in the excess 5cm pastry all round!
Sorry for all the questions, but I’ve never got involved in pie making and I really want to get it right first time!
Eb Gargano says
Hi Julian, No problem – I am always happy to answer questions! The oven dish I use is 23cm x 28cm (9inch x 11inch) I use fresh thyme, as I prefer the flavour. But dried is OK if that’s all you have. Place the pastry on top of your pie and then just push the pastry that flops over the side of your dish in, so it is all tucked inside the dish with none hanging over the sides. This pie has quite a ‘rustic’ look so it doesn’t matter if it’s not perfect! Let me know how it goes. Eb 🙂
Tamara says
I made this pie for dinner last night and it was just what I have been craving since I stopped eating meat. It was absolutely delicious and I will be enjoying the leftovers for work lunches. I didn’t need to make any changes to the recipe, it cooked up perfect. Thank you!
Eb Gargano says
Yay! I am so happy you enjoyed this recipe so much 😀 Thank you for taking the time to leave a review… and especially for the 5 star rating! Eb 🙂