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Home » All Recipes » Easy Midweek Meal Ideas » Quorn Chicken Pie

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Quorn Chicken Pie

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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.

Quorn Chicken Pie

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.

Quorn Chicken Pie

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.

Quorn Chicken Pie

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).

Quorn Chicken Pie

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

 

Quorn Chicken Pie
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4.91 from 11 votes

Quorn Chicken Pie

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. (Serves 4-6, depending on appetite.)
Prevent your screen from going dark
Course Main Course
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
Calories 648kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 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

Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Quorn Chicken Pie
Amount Per Serving
Calories 648 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 16g100%
Cholesterol 34mg11%
Sodium 484mg21%
Potassium 293mg8%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 13g26%
Vitamin A 965IU19%
Vitamin C 5.9mg7%
Calcium 98mg10%
Iron 3.5mg19%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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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. #quorn #quornchicken #chickenpie #leeks #mushrooms #puffpastry #vegetarian #veggie

 

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Comments

  1. Eileen Teo says

    29th September 2015 at 5:42 pm

    Your pie looks great. I have not try Quorn nor my family but they look great. Will need to try them out soon! #recipeoftheweek

    Reply
    • Eb Gargano says

      30th September 2015 at 1:12 pm

      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!

      Reply
  2. Alison says

    30th September 2015 at 2:41 pm

    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

    Reply
    • Eb Gargano says

      30th September 2015 at 3:53 pm

      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!

      Reply
      • June says

        7th December 2020 at 5:59 pm

        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.

        Reply
        • Eb Gargano says

          8th December 2020 at 10:57 am

          Yay! So happy to hear you like this so much. I love the idea of adding a touch of chilli! Eb 🙂

          Reply
  3. Sally says

    1st October 2015 at 8:08 pm

    Adding the creme fraiche to the gravy makes for a really lovely sauce

    Reply
    • Eb Gargano says

      2nd October 2015 at 11:02 am

      It really does, doesn’t it? Glad you liked it. Thanks for commenting!

      Reply
  4. Honest mum says

    3rd October 2015 at 10:03 am

    This looks wonderful, will be making. Thanks for linking up to #tastytuesdays

    Reply
    • Eb Gargano says

      5th October 2015 at 9:21 am

      Thanks, Vicki. Let me know how it goes!

      Reply
  5. Angela / Only Crumbs Remain says

    12th April 2016 at 2:49 pm

    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

    Reply
    • Eb Gargano says

      12th April 2016 at 4:59 pm

      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

      Reply
      • Tara says

        31st December 2019 at 5:59 pm

        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

        Reply
        • Eb Gargano says

          2nd January 2020 at 10:40 am

          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 🙂

          Reply
  6. Corina Blum says

    21st February 2018 at 1:53 pm

    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

    Reply
    • Eb Gargano says

      22nd February 2018 at 10:30 am

      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

      Reply
  7. Jacqui Bellefontaine says

    23rd February 2018 at 4:21 pm

    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

    Reply
    • Eb Gargano says

      25th February 2018 at 8:06 pm

      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

      Reply
  8. Laura says

    25th February 2018 at 10:22 am

    This looks seriously delicious. Will be giving this a try for sure #brillianblogposts

    Reply
    • Eb Gargano says

      25th February 2018 at 8:12 pm

      Thanks Laura 😀 So pleased you like the recipe…do let me know how you get on when you make it! Eb 🙂

      Reply
  9. Candy barrett says

    1st March 2018 at 10:02 pm

    I made this with quorn and the outcome was great! love this so much

    Reply
    • Eb Gargano says

      1st March 2018 at 10:09 pm

      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

      Reply
  10. Kitty says

    26th March 2018 at 4:11 pm

    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.

    Reply
    • Eb Gargano says

      27th March 2018 at 9:44 am

      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 🙂

      Reply
  11. Karen Welsby says

    12th August 2019 at 9:31 pm

    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.

    Reply
    • Eb Gargano says

      19th August 2019 at 4:36 pm

      Yay! I am so glad you and your husband liked it. It’s a real favourite here too! Eb 🙂

      Reply
  12. Jacqueline says

    19th December 2019 at 5:19 pm

    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!

    Reply
    • Eb Gargano says

      20th December 2019 at 9:16 am

      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 🙂

      Reply
      • Jacqueline says

        12th March 2020 at 11:57 am

        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.

        Reply
        • Eb Gargano says

          13th March 2020 at 9:40 am

          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 🙂

          Reply
  13. Gina says

    20th April 2020 at 11:16 pm

    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

    Reply
    • Eb Gargano says

      21st April 2020 at 10:49 am

      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 🙂

      Reply
  14. Chloe says

    30th May 2020 at 4:38 pm

    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

    Reply
    • Eb Gargano says

      1st June 2020 at 11:09 am

      Yes, absolutely fine to freeze the leftovers! Do let me know what you think if you try it 😀

      Reply
  15. Sophie says

    15th June 2020 at 2:35 pm

    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?

    Reply
    • Eb Gargano says

      15th June 2020 at 2:38 pm

      Yes, absolutely – a thickened stock-based gravy would work perfectly here. Enjoy! Eb 🙂

      Reply
  16. Julian says

    20th December 2020 at 12:22 pm

    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!

    Reply
    • Eb Gargano says

      21st December 2020 at 11:00 am

      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 🙂

      Reply
  17. Tamara says

    24th August 2022 at 11:29 pm

    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!

    Reply
    • Eb Gargano says

      25th August 2022 at 2:46 pm

      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 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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