Vegetarian for Life
Print this page

Creamy Mushroom and ‘Chicken’ Pie

Serves: 4
Time to prepare: 25 mins
Time to cook: 45 mins
Dietary requirements: Dairy-free, Egg-free, Vegan


Basic Filling

  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 stick celery, finely chopped
  • 300g/10½oz mushrooms, sliced
  • 1 tsp paprika
  • 300g/10½oz vegan Quorn pieces
  • 200ml vegetable stock
  • ½ tsp cornflour, mixed with a little water
  • 100ml soya cream
  • 5g/¹⁄6oz fresh parsley, finely chopped
  • 500g/generous 1lb vegan puff pastry (e.g. Jus-Rol)


  1. In a large saucepan, gently sauté the onions for 5 minutes then add the garlic, celery, mushrooms, paprika and Quorn. Continue to cook for another 5 minutes, stirring occasionally.
  2. Add the stock and cornflour mix and bring to a simmer. If the sauce needs thickening, add a little more cornflour mixed into water.
  3. Finally add the soya cream and parsley and simmer for a few minutes more.
  4. Transfer the mixture to 1 large pie dish or 4 separate dishes.
  5. Roll out the pastry and top the pies, sealing the edges with a little water and pressing down with a fork. Mark the pies with a little small pastry V in order to identify it as vegan.
  6. Brush the top with a little soya milk and bake at 180°C/360°F/gas mark 4 for 25 minutes or until golden and risen. Serve with a selection of vegetables and vegan gravy.

CHEF’S TIP: This simple dish can be used in a variety of other ways: as a pancake filing, served with pasta, a topping for jacket potatoes, or as a base for many other dishes, including curry or lasagne filling.


Notify me of follow-up comments

Search by keyword or phrase

Search by category