Vegan Mushroom, Leek and Chestnut Pot Pie Recipe
Pot pies are pure comfort food. These vegan mushroom pot pies with leek and chestnut are easily prepared and ooze with a yummy bechamel for a comforting and easy vegan dinner.
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This vegan pot pie recipe is vegan baking made easy and is perfect on a wintery day.
You may already know that ready-rolled puff pastry is vegan – it’s a revelation when you stare at the back of the packet and see that the ingredients are vegan because it means that dishes you would have otherwise thought off-limits are suddenly back in the kitchen.
Leek and mushroom is a classic pie filling but is made even more satisfying with the addition of chestnuts in this recipe.
You can make these vegan pies ahead of time, uncooked, and keep them in the fridge for a day before baking. Serve with steamed vegetables or go all out and make it pie and chips night.
Whatever you decide, you can serve them differently the next time! The mushroom pot pies are so comforting and easy to make that you’ll be having them again.
Total Time: 1 hour
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
- 0.5 0.5 Tbsp olive oil
- 1 1 clove garlic
- 0.75 0.75 leeks, finely sliced
- 0.25 0.25 tsp thyme leaves
- 100 100 grams chestnut mushrooms, roughly chopped
- 45 45 grams vac-packed chestnuts, roughly chopped
- 0.25 0.25 lemon, juice only
- Sea salt & black pepper, to taste
- 7.5 7.5 grams flour
- 3.75 3.75 ml olive oil
- 100 100 ml unsweetened oat milk, warmed
- grating of fresh nutmeg
- 0.125 0.125 tsp sea salt
- freshly ground black pepper
- 0.25 0.25 320g roll ready rolled puff pastry
- 0.5 0.5 tsp cornflour
- 0.5 0.5 tsp cold water
- Preheat the oven to 180C fan/200C. Heat the oil in a large saucepan on a medium heat, then add the garlic, leeks, thyme leaves, mushrooms and chestnuts. Stir, then cover and soften for 10 minutes.
- Meanwhile, mix the flour and olive oil in a saucepan on a medium heat until it clumps together in a smooth ball. Add a splash of the hot oat milk, and whisk until combined, and repeat with a splash of milk and a good stir – you will go from a smooth ball of dough to eventually a smooth liquid. Stir continuously on a medium heat for 3-4 minutes until the mixture comes to the boil and thickens.
- Stir the mushroom mixture into the béchamel, then taste and season with the lemon juice, sea salt and black pepper as needed.
- Divide the mushroom mixture between four small pie dishes or ramekins. Stamp out circles of pastry slightly larger than the tops of the pie dishes, brush the rim of each dish with a little water, then stick the pastry lids down. Cut a cross in the top to allow steam to escape, and crimp the edges with your fingers or a fork.
- Mix the cornflour and cold water together, and brush over the pastry to glaze. Transfer to the oven to bake for 30 minutes, until the top of the pastry is golden brown. Serve hot.