Vegan Chick’n, Leek & Mushroom Pies

Warming Vegan Dinner for Cold Evenings:

There’s something comforting and satisfying about the combination of flaky puff pastry and a savoury, well-seasoned filling. These Vegan Chicken, Leek & Mushroom Pies embody that satisfaction in every bite. The best part? It’s an easy recipe that promises to bring warmth to your dinner table without hours spent in the kitchen.

These Vegan Chicken, Leek & Mushroom Pies show that comfort food knows no bounds, even in the world of vegan cuisine there’s plenty of comforting dishes. The savoury filling, topped with flaky puff pastry, is a delicious mix of flavours that will fill you with warmth and contentment.

The creamy sauce brings a silky touch to the dish, complemented by the herby flavours of thyme and parsley. Paired with a side of sage-infused mashed potatoes, peas, steamed carrots, and tasty vegan gravy, this meal is a lovely combination of textures and tastes that will leave you asking for seconds.

Ingredients:

Method:

• Optional: Begin by gently boiling your diced potatoes. If they are tender before your pies are ready to bake, simply turn off the heat and leave in the water. You can reheat the water and potatoes to bring them back to a good temperature later

1. Prepare the Filling:

• In a pan, heat oil over medium heat. Add minced garlic and sliced leeks, sautéing until soft and fragrant.
• Season with salt and pepper, then add sliced white mushrooms. Cook until mushrooms are golden brown.
• Add the vegan chicken pieces to the pan and let them brown slightly.

2. Create the sauce:

• Pour in white wine mixing in any flavourful bits stuck to the bottom.
• Squeeze in the juice of one lemon, add thyme sprigs, and stir in chopped parsley.
• Pour in vegan single cream, stirring to combine. Allow the mixture to simmer until the sauce thickens.

3. Assemble the Pies:

• Roll out puff pastry and cut shapes to top your pie dishes.
• Fill each dish with the vegan chicken, leek, and mushroom mixture.
• Cover with the layer of puff pastry, sealing the edges with a fork.
• Brush the tops with oat milk and bake in a preheated oven at 200°C (392°F) for 10-15 minutes, or until the pastry is golden and puffed.

4. Make the Sage Mash:

• Once your potatoes are tender. Mash with salt, pepper, lemon juice, vegan cream, vegan butter, and vegan milk. Fold in chopped sage leaves for a fragrant touch.

5. Serve with Veggies and Gravy:

• Pair the pies with green peas, steamed carrots, and a generous drizzle of vegan gravy.

Comforting Vegan Dinner for Any Occasion:

We hope you’re as excited as we are to create these Vegan Chicken, Leek & Mushroom Pies. It’s an easy recipe that brings together simple ingredients to create a comforting vegan dinner that’s perfect for any occasion. So, gather your ingredients, preheat that oven, and get ready to cozy up with a plateful of deliciousness. Happy cooking!

Watch us make this step by step:

Print Recipe

Vegan Chicken, Mushroom & Leek Pies

There's something comforting and satisfying about the combination of flaky puff pastry and a savoury, well-seasoned filling. These Vegan Chicken, Leek & Mushroom Pies embody that satisfaction in every bite.

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Servings: 2 pies

Ingredients

For the Pies:

• Oil
• 2 cloves garlic minced
• 1 leek sliced & chopped
• salt & pepper to taste
• 150 g white mushrooms sliced
• 1 packet vegan chicken pieces Vegetarian Butcher: What The Cluck
• 100 ml white wine
• 1 lemon juiced
• 3 sprigs thyme
• 15 g parsley chopped
• 100 ml vegan single cream Alpro single soy
• puff pastry
• oat milk for brushing

For the Mash:

• 1 large potato peeled and diced
• salt & pepper to taste
• 1/2 lemon juiced
• 1 dash vegan cream
• 1 tbsp vegan butter
• 50 ml vegan milk
• 1 sprig sage roughly 6 leaves

Serve with:

• peas
• steamed carrots
• vegan gravy

Method

• Optional: Begin by gently boiling your diced potatoes. If they are tender before your pies are ready to bake, simply turn off the heat and leave in the water. You can reheat the water and potatoes to bring them back to a good temperature later

Prepare the Filling:

• In a pan, heat oil over medium heat. Add minced garlic and sliced leeks, sautéing until soft and fragrant.
• Season with salt and pepper, then add sliced white mushrooms. Cook until mushrooms are golden brown.
• Add the vegan chicken pieces to the pan and let them brown slightly.

Create the sauce:

• Pour in white wine mixing in any flavourful bits stuck to the bottom.
• Squeeze in the juice of one lemon, add thyme sprigs, and stir in chopped parsley.
• Pour in vegan single cream, stirring to combine. Allow the mixture to simmer until the sauce thickens.

Assemble the Pies:

• Roll out puff pastry and cut shapes to top your pie dishes.
• Fill each dish with the vegan chicken, leek, and mushroom mixture.
• Cover with the layer of puff pastry, sealing the edges with a fork.
• Brush the tops with oat milk and bake in a preheated oven at 200°C (392°F) for 10-15 minutes, or until the pastry is golden and puffed.

Make the Sage Mash:

• Once your potatoes are tender. Mash with salt, pepper, lemon juice, vegan cream, vegan butter, and vegan milk. Fold in chopped sage leaves for a fragrant touch.
• Serve with Veggies and Gravy:
• Pair the pies with green peas, steamed carrots, and a generous drizzle of vegan gravy.