Vegan Quorn Pieces Pie Recipe

I usually use Quorn Pieces vegan “chicken” since I always stock a few packets in the freezer. The result is delicious and loved even by meat eaters. You could also find any other vegan “chicken” you can find. Lately, I also tried this with baked tofu chunks and it also works well. It’s good either way even with just potatoes and mushrooms!

Why you’ll like it?

Here’s why you’ll love this Quorn Chicken Pot Pie:

1. Dairy-Free Pastry: A light and flaky crust that complements the rich and flavorful filling.
2. Creamy and Flavorful Sauce: The sauce, enriched with olive oil, vegan butter, and a blend of all-purpose flour, creates a velvety base. 
3. Versatile Vegetable & Protein Mix: Mixed vegetables—carrots, corn, green beans, and peas—add vibrant colours and a medley of flavours. Together with the russet potato and the 12 ounces of Quorn pieces, it makes this pot pie a well-balanced and satisfying meal.

Tips

• After baking, let the pie rest for a few minutes before serving. This allows the flavours to meld and the filling to set, making it easier to slice and serve.

What You Need

• 2x Dairy-Free Pastry

SAUCE INGREDIENTS

• 2 tbsp olive oil, extra virgin
• 2 tbsp vegan butter
• 1 small onion, chopped
• 1/3 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/2 teaspoon salt, or to taste
• 1 spring parsley

VEGETABLE & PROTEIN

• 1/2 cup whine, white
• 2 cups mushrooms
• 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
• 1 large russet potato, chopped into small chunks
• 12 ounces Quorn pieces or any vegan chicken cut into chunks

How to Make The Quorn Pieces Pie

STEP 1 – PASTRY

1. Start with the preparation of the shortcrust vegan pastry, doubling the recipe. 
2. Divide the dough into two parts, one slightly larger than the other.
3. Let the dough rest in the refrigerator for about an hour.

STEP 2 – FILLING

1. Clean the mushrooms well and cut the largest into slices keeping the smaller ones whole instead. Then chop all vegetables and vegan meat into chunks.
2. In a medium pot parboil the carrots and potatoes for about 5 minutes, drain and set aside.
3. In a very large pan heat the olive oil over medium-high heat. Add the onions and saute until the onion is translucent. Then add the Quorn pieces and the mushrooms. Deglaze with the white wine and add salt. Then bring the chicken to cooking.
4. Mix the carrots, potatoes, and rest of the vegetables together with the Quorn pieces and mushrooms and set aside.

STEP 3 – THE SAUCE

1. In a pan, melt the vegan butter, add the flour, stirring with a whisk (as to prepare a bechamel sauce), then add the vegetable broth, continuing to mix to avoid the formation of lumps. 
2. Add the almond milk stirring to thicken the cream over low heat.

STEP 4 – FILLING + SAUCE

1. Add the sauce to the quorn pieces and mushrooms mixture adding the parsley, and all the other vegetables.
2. Adjust the taste by adding salt and pepper.
3. Simmer for 5-10 minutes and let cool.

STEP 5 – ASSEMBLE PIE

1. Roll out the two loaves of shortcrust pastry into two sheets about 2 mm thick. 
2. Grease and flour a ceramic pan with a diameter of 9 inches, ideally quite high and with wavy edges. 
3. Place the largest dough on the pan, and make the bottom and edges adhere well. 
4. Take the now cold pie mixture and pour it into the pan trying to form a “mound” in the center.

STEP 6 – COVER PIE

Cover with the other sheet of dough. With a knife, remove the excess dough from the edges and crush them with your fingers to make them adhere well. Make holes in the centre of the cake and brush it with vegan milk. If you want, you can make decorations with leftover shortcrust pastry scraps.

STEP 7 – BAKING

Bake at 190 ° C (400F) for about 50 minutes, until the surface of the cake is golden brown. Let the vegan quorn pie rest for 10 minutes before serving!

Saving the Vegan Quorn Pie For Later

If you have leftovers, store them in an airtight container in the refrigerator. When reheating, use an oven or toaster oven to help maintain the pastry’s crispness. Freezing the pie is also a convenient way to prepare meals in advance and enjoy them at a later time.

For Freezing: Cool it completely, wrap it tightly, label it, and date it before freezing. Thaw in the refrigerator overnight and reheat in the oven for optimal taste and texture. Consume within three to four months for best quality.

Serving the Vegan Quorn Pieces Pie

Complement the pie with sides like a crisp green salad, steamed vegetables, or a tangy coleslaw to balance the richness of the dish.

You can also pair the pie with mashed potatoes, spicy rice, or quinoa black bean salad, to create a well-rounded and satisfying meal. Pair the Quorn Pie with a refreshing beverage, such as light white wine, a citrusy iced tea, or an Italian homemade lemonade.

Health Info

• Calories: 608.14kcal
• Sugar: 5.05g
• Sodium: 1027.59mg
• Fat: 29.23g
• Carbohydrates: 66.26g
• Fiber: 6.45g
• Protein: 15.66g

More Vegetarian Dinners:

• Vegetarian Coronation Quiche
• Vegan Cornish Pasty
• Vegetable Crumble
• Easy Quorn Chilli con Carne
• Vegan Kebab Meat