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Meatless Chicken & Mushroom Pie

Winter has officially arrived and the best thing about it is that October is the month of hearty pastry filled goodies! So, we thought we’d start it of with a bang with this scrumptious Meatless Chicken & Mushroom Pie.⁠ ⁠ ⁠

This was SO delicious, the pastry had a creamy filling and went down a treat. We served it with some vegan veggie flavoured gravy and it really was the cherry on top.⁠ ⁠

This was honestly so easy to make, taking around 45 mins including the prep and cooking. It tasted absolutely delicious and left us feeling all warm on the inside.

This Meatless Chicken & Mushroom Pie will be your new go to, wholesome winter recipe because, who doesn’t love a hot pie in the winter?

Prep:15 Minutes

Cook:25-30 Minutes

Level:Beginner

Ingredients

  • 1 packet of meat free chicken
  • 1 onion, diced
  • 200g mushrooms, sliced
  • 1 jar of vegan white sauce
  • 280g of ready made puff pastry
  • 1tbsp Creative Nature Shelled Hemp Seeds
  • Handful of peas
  • 1 tbsp olive oil

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Method

  1. Preheat the oven to 180.
  2. Heat the olive oil in a pan and add the onions, allow to cook for 2-3 minutes. 
  3. Add the mushrooms and cook for a further 3 minutes until they begin to soften
  4. Stir in the meat free chicken, peas, white sauce and shelled hemp seeds. Allow to simmer until hot! 
  5. While the filling is cooking, roll and cut out your pastry (remember to lightly dust your surface with flour to stop the pastry from sticking to it). Cut to the size of the dish that you will be using.
  6. Place the filling into the ovenproof dish and add the pastry on top, secure the pastry to the dish by using a fork. Place into the oven for around 30-45 minutes.
  7. Remove once the pastry has turned a lovely golden brown colour.
  8. We like to serve ours with some veggies and of course gravy. ENJOY!
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