Quorn Chicken Pie

4.93 from 13 votes

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.)

Course Main Course

Cuisine British

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 648kcal

Author Eb Gargano

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

Metric - US Customary

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