27 August 2018

Vegan Chicken & Mushroom Pot Pie

The humble chicken and mushroom pie, a chip shop classic and my childhood favourite meal by a mile. This is an even better version (vegan of course) and packed with tons of mushrooms, a creamy, savoury sauce, vegan chicken pieces and peas and sweetcorn for a pop of sweetness, all topped with that perfectly golden and flaky crust. 

I'm home for the bank holiday weekend, spending some quality time with my parents and the dogs (if you follow me on insta you will have seen the dogs in some stories). Yesterday it was pouring down  with rain and it was a comfort food day, so this pie was a must-have, all creamy and flavourful with that perfectly golden crispy crust. I used fresh herbs from my mum's herb garden...cutting them in the pouring rain, even picking the fresh bay leaves off the tree and I'm sure it made it taste even better!

Comfort food is about feeding the soul, maybe even more than feeding the body, but you'll still get a healthy hit of nutrients in this pie (and way more by including sides of veg too). I used a mix of chestnut, baby portobello and dried porcini mushrooms, but use whichever mushrooms you'd like...chanterelles, oyster mushrooms, enoki, any wild mushroom will work - many mushrooms in the UK are actually a source of vitamin D2, which is especially important now the sun isn't out as often, for both our bones and our happiness! You'll also get plenty of protein from the vegan chicken and fibre, vitamin C, vitamin A and iron from the peas and sweetcorn. For an extra boost of calcium, iron, fibre, make sure to include a green cruciferous veg like broccoli, brussels sprouts or kale and something for that vitamin A and C, like roasted carrots or sweet potato. We chose to have new potatoes with our meal, for some extra savouriness, but potatoes are actually an excellent source of vitamin C and also deliver some potassium, magnesium, vitamin B6 and even some fibre too...all essential for normal electrolyte balance, muscle and nerve functions and of course we all know why we need plenty of fibre in our diets.

This recipe makes 4 individual pies, but may feed one more if you use a large casserole dish and lay the entire puff pastry sheet over the top. I served mine up with some fresh new potatoes, boiled for around 15 minutes, then tossed in extra virgin olive oil, finely chopped mint and parsley and a generous pinch of salt. I roasted the carrots in a little olive oil, salt and rosemary and steamed the broccoli, but for an extra wow factor from the veg, why not try these cinnamon whisky glazed veg

A true family favourite and so much easier than you'd think (especially using ready-rolled pastry) - you've just got to try it!

Chicken & Mushroom Pot Pie | Serves: 4-5 | Time: 1 hour 30 mins

You'll need

  • Large saucepan
  • Wooden spoon
  • Chopping board
  • Knife
  • Measuring cups
  • 4 pie dishes, or 1 large casserole dish
  • Pastry brush


  • 1 tbsp olive oil 
  • 1/2 large onion
  • 1 medium leek
  • 4 cloves garlic
  • 400g vegan chicken pieces
  • 500g mixed mushrooms (I used chestnut and baby portobello)
  • 1/2 cup dried porcini mushrooms (or any dried mushrooms)
  • 1/2 cup white wine
  • 1 heaped tsp Dijon mustard
  • 6 sprigs fresh thyme leaves
  • 1/2 tsp yeast extract (marmite)
  • 4 bay leaves
  • 2 tbsp cornflour mixed with 1/2 cup water
  • 2 cups vegetable stock
  • 1/2 cup soy cream
  • 1 cup frozen peas
  • 1 cup frozen sweetcorn
  • 1 tbsp finely chopped parsley
  • 1 sheet vegan ready rolled puff pastry (I used Jus Rol)
  • Salt & pepper
  • 30ml soy milk (for brushing the pastry)
To serve:
  • 600g new potatoes, with 2 tsp chopped mint, 1 tbsp chopped parsley, drizzle olive oil, salt
  • 400g steamed tenderstem broccoli
  • 400g roasted baby carrots
  • Your favourite steamed or roasted veg


  1. Soak the dried porcini mushrooms in a mug filled with boiling water until needed and remove your pastry from the fridge. 
  2. Dice the onion and fry on a medium heat with a splash of olive oil for a few minutes, then mince the garlic and add this. Chop the ends off the leek, then in half lengthways and in half again, then thinly slice. Wash the chopped leek and drain, before adding to the pan, cook for a few minutes, stirring often so it doesn't stick. 
  3. Wash the mushrooms and chop up in a few different ways (thin slices, quarters, chunks etc) and add to the pan, cook for 5 minutes, until they've visually reduced in size. Add the porcini mushrooms and the soaking liquid, leaving a little water in the mug which may be gritty and simmer for 5-10 minutes until the liquid has mostly reduced.
  4. Add in the wine and cook off, stirring often, then add the mustard, thyme leaves, yeast extract and bay leaves and stir in. Mix the cornflour with water and add this to the pan, along with 2 cups veg stock. Simmer for 20 minutes on a low-medium heat and allow to thicken, stir every so often to ensure it doesn't stick.
  5. Reduce the heat and remove the bay leaves, then add the soy cream, frozen veg and chopped parsley, taste for seasoning and add salt and pepper as required.
  6. Pre-heat the oven to 180C and start assembling your pie. If you're making one big pie, transfer all the filling to the casserole dish and top with the pastry, if you're making individual pies, use the pie dishes as a size guide and cut around the top of the dish, fill each dish about 3/4 full and top with the pastry. With either pie, gently make a few scores in the middle of the pastry and then go around the edge with a fork, pressing the pastry to the dish and lightly brush the entire surface with soy milk. Place on a baking tray in the oven and cook for 20-25 minutes, until golden, flaky and crisp. Serve up with your favourite sides and enjoy! 
Cassidy xx