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
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Eb Gargano
150gchestnut mushroomsthinly sliced
200gQuorn chicken pieces(or 400g leftover roast chicken or 2 small chicken breasts)
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.
Nutrition information is approximate and meant as a guideline only.