Veganised chick’n pie
A veganised version of the British favourite, Chicken pie. With your preferred vegan chicken substitute from the local supermarket.
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
55Minutes 1Hour 5 Minutes
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
55Minutes 1Hour 5 Minutes
Ingredients
Instructions
  1. Start by washing off your mixed mushrooms, being careful not to affect the shape of them, then transfer to a chopping board. Chop into thin slices, cut vegan chicken pieces into thin rectangles too.
  2. Heat butter on a saucepan on a high heat until sizzling, then turn down to medium. Peel and dice an onion, add to the saucepan, stir then allow to cook for 3 minutes or until slightly softened.
  3. Add in the mushrooms & chick’n, as well as all purpose seasoning, garlic powder, Italian herbs and soy sauce, stir frying for a further 5-7 minutes.
  4. Add in the vegan cream, a bit at a time, until well combined, crack in some black pepper and salt too. Meanwhile, preheat the oven to 210 degrees.
  5. Turn the heat up, bringing the creamy mushroom mix to a boil and allow to cook on a low heat for 5 minutes to slightly reduce, turn off the heat.
  6. With a bit of butter, grease the medium baking tray for this dish. With your puff pastry, roll out a piece to cover the bottom of the tray, place within the oven dish.
  7. With a pastry cutter (or your hands), cut to size then layer the sides of the tray too.
  8. Spoon in the creamy mix, ensure it’s evenly spread, then use the remaining pastry sheet to cover the top, keep the edges steady by using a fork to poke into the pastry.
  9. With a brush, use a little melted butter (or oil) to layer the top of the pie. Cook for 30-40 minutes or until golden and flaky.
  10. Serve and enjoy on its own for a roast, or with your favourite veggies!
Recipe Notes

Can make one large pie or two smaller ones in smaller rectangular baking trays.

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