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Vegan Quorn Chicken Pie Recipe (Tasty Guilt Free Meal)

This Quorn Pie Recipe is a delicious and creamy pie of Quorn pieces, mushrooms, and vegetables wrapped in a crunchy pastry crust wrap. This vegan recipe has all the taste and inviting appearance of the traditional English chicken pot pie and is the ideal recipe to amaze all your guests!


Vegan Quorn Chicken and Mushroom Pie Recipe
Prep: 40 mins Total: 1 hr 30 mins Yields: 6

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!

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Why you’ll like it?

The Quorn Chicken Pot Pie with these ingredients promises a delightful and satisfying dining experience. Here’s why you’ll love it:

  1. Dairy-Free Pastry: The use of dairy-free pastry ensures that everyone, regardless of dietary preferences, can indulge in the comforting goodness of a pot pie. It’s a light and flaky crust that perfectly 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. The combination of vegetable broth and unsweetened almond milk not only caters to a dairy-free lifestyle but also imparts a creamy texture. The addition of a small onion and spring parsley adds depth and aromatic complexity to the sauce.
  3. Versatile Vegetable & Protein Mix: The inclusion of a half cup of white wine infuses a subtle richness into the dish, while the 2 cups of mushrooms bring an earthy and savoury element. The frozen mixed vegetables—carrots, corn, green beans, and peas—add vibrant colours and a medley of flavours. The russet potato, chopped into small chunks, contributes to the heartiness of the filling. The 12 ounces of Quorn pieces or any vegan chicken alternative bring a protein-packed component, making this pot pie a well-balanced and satisfying meal.
  4. Health-Conscious Choices: The use of olive oil and vegan butter not only enhances the flavour but also aligns with health-conscious choices. The incorporation of unsweetened almond milk offers a dairy-free alternative without compromising on the creamy consistency. The array of vegetables and plant-based protein options contributes to a nutrient-dense and well-rounded meal.
  5. Comforting and Wholesome: In essence, this Quorn Chicken Pot Pie embodies the essence of comfort food. The mix of savoury flavours, creamy textures, and a flaky pastry crust creates a wholesome and satisfying dish that is sure to please everyone.

What is this Vegan Quorn Pie?

This vegan Quorn pie is a plant-based twist on the classic pot pie. It features a dairy-free pastry crust embracing a creamy, flavorful sauce made with olive oil, vegan butter, onion, and a blend of flour, vegetable broth, and unsweetened almond milk. What sets it apart is the versatile vegetable and protein mix—white wine, mushrooms, a medley of frozen vegetables, and Quorn pieces (or any vegan chicken alternative). This pie stands out for its unique combination of savoury flavours, health-conscious choices, and a comforting, wholesome appeal, making it a distinctive and satisfying option among other vegan pies.

Quorn Chicken and Mushroom Pie Recipe

Ingredients

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

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

STEP 2 – FILLING

  • 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.
  • In a medium pot parboil the carrots and potatoes for about 5 minutes, drain and set aside.
  • 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.
  • Mix the carrots, potatoes, and rest of the vegetables together with the Quorn pieces and mushrooms and set aside.

STEP 3 – THE SAUCE

  • 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. 
  • Add the almond milk stirring to thicken the cream over low heat.

STEP 4 – FILLING + SAUCE

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

STEP 5 – ASSEMBLE PIE

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

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!

quorn chicken pie top

Tips

Wine Selection: Choose a white wine that complements the flavours of the dish. A dry white wine works well, but feel free to experiment with your favourite varieties to add depth and nuance to the filling.

Allowing for Resting Time: 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.

Variations

  1. Mashed Potato Topping Twist: Consider a delightful twist by opting for a mashed potato topping. Instead of the traditional pastry crust, you can either pipe mashed potatoes for a classic touch or experiment with lighter alternatives like butter bean mash, cauliflower mash, or carrot and swede mash. This not only adds a unique texture but also caters to those seeking a lighter, less carb-intensive option.
  2. Dauphinoise Topping: Elevate your Quorn Chicken Pot Pie with a touch of luxury by opting for a dauphinoise topping like this Mary Berry’s Shepherds Pie Dauphinoise. Thinly sliced potatoes layered with a creamy, garlic-infused sauce add a decadent twist to the traditional pastry crust. The result is a sophisticated and indulgent pot pie experience that will leave your taste buds craving more. Bake until the topping is golden brown and bubbling for a truly divine dish.
  3. Red Wine Infusion: Intensify the flavours of your pot pie by embracing the red wine infusion. Swap with white wine and enhance the existing recipe by experimenting with different red wine varieties. Whether it’s a bold Merlot or a fruity Cabernet Sauvignon, the choice of wine can significantly impact the depth of flavour in your filling. Don’t forget to adjust the quantity based on your wine selection for a rich and robust pot pie experience.
  4. Wine-Free Adaptation: If white wine isn’t your preference or you find yourself without it, fear not! Simply increase the vegetable stock to 350ml of boiling water plus 2 teaspoons of stock powder. For an extra flavour boost, consider adding 1 tablespoon of vegan-friendly instant gravy granules. This adjustment ensures a rich and hearty filling without the need for wine.
  5. Vegan Pasties for a Picnic: Planning a picnic or packing a lunchbox? Transform your Quorn Chicken Pot Pie into delightful pasties. Cut circles of pastry, roughly the size of a saucer. Spoon the filling into the centre, dampen the edges with a bit of water, and crimp to seal. This portable version is perfect for on-the-go enjoyment.
  6. Bean-Lovers Variation: For a protein-packed alternative, swap out Quorn altogether and go for borlotti or cannellini beans. Use one 400g tin, drained and rinsed. This variation not only caters to a different dietary preference but also brings a hearty and wholesome quality to your pot pie. Enjoy the rich flavours and textures that beans bring to the table.

How to serve 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, to create a well-rounded and satisfying meal. Pair the Quorn Chicken Pie with a refreshing beverage, such as light white wine, a citrusy iced tea, or an Italian homemade lemonade.

Storing the Vegan Quorn Pie

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.

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quorn pieces pie

Vegan Quorn Pieces Pie Recipe

Caroline Sciberras
This Quorn Pieces Pie Recipe is a delicious and creamy pie of Quorn pieces, mushrooms, and vegetables wrapped in a crunchy pastry crust wrap. This vegan recipe has all the taste and inviting appearance of the traditional English chicken pot pie and is the ideal recipe to amaze all your guests!
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course British
Cuisine English
Servings 6 people
Calories 608.14 kcal

Ingredients
  

SAUCE INGREDIENTS

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

VEGETABLE & PROTEIN

  • 1/2 cup white wine
  • 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

Instructions
 

STEP 1 - PASTRY

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

STEP 2 - FILLING

  • 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.In a medium pot parboil the carrots and potatoes for about 5 minutes, drain and set aside.
  • 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.Mix the carrots, potatoes, and rest of the vegetables together with the quorn pieces and mushrooms and set aside.

STEP 3 - THE SAUCE

  • 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. Add the almond milk stirring to thicken the cream over low heat.

STEP 4 - FILLING + SAUCE

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

STEP 5 - ADD FILLING TO THE PIE

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

STEP 6 - PIE PREPARATION

  • 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 center 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 for about 50 minutes, until the surface of the cake is golden brown. Let the vegan quorn pie rest for 10 minutes before serving!
Keyword Quorn Pie, Quorn pieces, Vegan Pot Pie

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