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!
Yields: 6 persons
Prep Time: 40 mins Cook Time: 50 mins Total: 1hr 30 mins
WHAT IS THE “QUORN” IN THIS VEGAN POT PIE?
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!
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 DO YOU MAKE QUORN POT 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, 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 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 – 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 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 (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!
Other Quorn Recipes
Vegan Quorn Pie Recipe
Ingredients
- 2 x Dairy Free Pastry 15 mins
SAUCE INGREDIENTS
- 2 tbsp olive oil extra virgin
- 2 tbsp vegan butter
- 1 small onion chopped
- 1/3 cup flour, all purpose
- 2 cups vegetable broth
- 1 cup almond milk, unsweetened
- 1/2 teaspoon salt or to taste
- 1 sprig parsley
VEGETABLE & PROTEIN
- 1/2 cup wine white
- 2 cups mushrooms
- 3 cups frozen mixed vegetables carrots, corn, green beans, peas
- 1 russet potato, large, 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!