Published On: Thu, May 16th, 2019

Vegan ‘Chicken’ and Mushroom Pies

This cruelty-free take on a comfort food classic is every bit as delicious as the original.

vegan chicken pie recipe

Vegan ‘Chicken’ and Mushroom Pies

This cruelty-free take on a comfort food classic is every bit as delicious as the original.

Course Main Course
Cuisine British, vegan
Keyword healthy vegan, vegan chicken, vegan dinner, vegan meal, vegan pie, vegan recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Sacla'

Ingredients

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • Salt and black pepper
  • 200 g mushrooms quartered
  • Approx. 250g chicken style meat free chunks Substitute with tofu
  • Handful of frozen peas defrosted
  • 1 jar Sacla’ Vegan White Sauce
  • Handful of flat leaf parsley finely chopped
  • 280 g Jus-Rol gluten free ready rolled puff pastry
  • 50 g vegan margarine

Instructions

  1. Preheat the oven to 200°C (180°C fan).
  2. Heat the oil in a large frying pan, add the onion, season and cook for 2 mins.
  3. Add the mushrooms and cook for a further 3-4 mins until soft.
  4. Stir in the meat free chunks, peas and the Sacla’ Vegan White Sauce. Simmer gently until piping hot, then stir through the parsley.
  5. While the sauce is simmering, melt the margarine and cut out 4 circles from the pastry, large enough for the tops of your serving pots. Place pastry circles on a baking sheet, brush with melted margarine and put in the oven to bake for about 15 mins until golden and puffed.
  6. To serve, transfer the ‘chicken’ and mushroom mixture into serving pots and top each with a pastry hat.

 

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