Vegan Chicken and Mushroom pies

These individual “Chicken” & Mushroom pies are creamy and tasty inside, with a nice homely smell from the hot, cooked pastry, herbs and wine.

I make no excuses for taking advantage of shop-bought foods like ready-made puff pastry and Quorn “chicken” pieces from the supermarket. Let’s be realistic, we all have time constraints and our priority is to get the family fed with healthy, tasty food. This one’s a winner!

Ingredients (makes four)
  • One pack of ready-made puff pastry
  • 400g of mushrooms, sliced and/or roughly chopped (or use button mushrooms and leave the smallest ones whole)
  • One pack of Quorn Vegan Chicken Pieces (280g weight)
  • One medium onion, finely chopped
  • Two cloves of garlic, minced
  • Salt & pepper
  • Paprika – half a teaspoon
  • 100ml of non-dairy cream eg Alpro or Oatly
  • 250ml of white wine. You could substitute vegetable stock if you don’t drink alcohol.
  • Fresh or dried thyme – about a teaspoon
  • Large handful of spinach leaves
  • Small handful of frozen peas (about a half-cup)
  • Three chopped spring onions
  1. Preheat the oven to 200°C.
  2. In a pan, cook the onions and garlic gently in a little olive oil for about five minutes, then add in the mushrooms and the Quorn pieces. Turn the heat up to medium and cook for a couple of minutes.
  3. Add the white wine and the cream. Season with salt, pepper and the paprika. Stir everything together well, then add in the thyme, frozen peas, spinach and spring onions.
  4. Cook it for a few minutes more then spoon this mix into your four oven dishes. You could make one very large pie of course, but the smaller, individual portions look better.
  5. Cut the puff pastry into four appropriately-sized pieces, and gently put into place on top of the pie dishes. Crimp round the edges with a fork to make them look fancy, and make a little hole in the top so the steam can come out.
  6. Cook at 200°C for about 25 minutes until the puff pastry is nicely browned and crispy.
  • The chicken/mushroom pie filling mixture will dry out a bit in the heat of the oven, so make sure the mixture is slightly wetter (sloppier) than you’d think proper *before* you spoon it into the pie dishes. Add a little extra wine/water/stock/ whatever into the pan if necessary. Yeah, more wine!
  • Serve the pies with boiled or mashed potatoes and some steamed veg like broccoli, green beans etc. Or chips. Chips go with everything.
Like this? Try these next:

Bakewell Tart (vegan, dairy-free and damn delicious)

Macaroni Cheeze (the vegan version of Mac’n’Cheese and it tastes great)

Farinata (vegan savoury pancakes/omelettes)

Creamy sweetcorn soup (vegan)

3 thoughts on “Vegan Chicken and Mushroom pies

  1. Pingback: Roast vegetable tart | Peveril Blog

  2. Pingback: Italian orzo pasta and spinach soup | Peveril Blog

  3. Pingback: Cornish pasties (vegan) | Peveril Blog

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