Vegan Chicken and Mushroom Pie

Indulge in the ultimate comfort food with this hearty Vegan Chicken and Mushroom Pie, a plant-based twist on a classic favorite! Packed with succulent vegan chicken-style pieces, earthy button mushrooms, and vibrant veggies like carrots and peas, this dish is enveloped in a rich, savory gravy made with vegetable broth, soy sauce, and a hint of nutmeg and thyme. Topped with golden, flaky vegan puff pastry brushed with almond milk, this pie is baked to perfection for an irresistibly crispy crust. Perfect for family dinners or cozy gatherings, this vegan pie is ready in just one hour and serves up mouthwatering flavor in every bite. Serve with a fresh green salad or buttery mashed potatoes for a comforting and satisfying meal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 300 grams Vegan chicken-style pieces
• 250 grams Button mushrooms
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 large Garlic cloves
• 1 medium Carrot
• 2 tablespoons All-purpose flour
• 350 milliliters Vegetable broth
• 2 tablespoons Soy sauce
• 1 teaspoon Thyme leaves
• 0.25 teaspoon Nutmeg
• 100 grams Frozen peas
• 2 Puff pastry sheets (vegan)
• 2 tablespoons Almond milk
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Preheat your oven to 200°C (180°C fan-assisted) or 400°F.

Step 2

Dice the onion and mince the garlic cloves. Slice the mushrooms and chop the carrot finely.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until soft and fragrant.

Step 4

Add the chopped carrot and sliced mushrooms to the skillet. Cook for another 5 minutes until the mushrooms begin to soften.

Step 5

Stir in the vegan chicken-style pieces and cook for approximately 5 minutes until they are browned.

Step 6

Sprinkle the flour over the mixture in the pan and stir well to combine. Allow it to cook off for about a minute.

Step 7

Slowly pour in the vegetable broth, stirring constantly until it forms a thick sauce.

Step 8

Add soy sauce, thyme leaves, and nutmeg. Stir well and season with salt and black pepper to taste.

Step 9

Add frozen peas and let simmer for about 2 minutes. Remove from heat and set aside.

Step 10

Roll out the vegan puff pastry and line a pie dish with one sheet.

Step 11

Fill the lined pie dish with the prepared filling.

Step 12

Cover with the second sheet of puff pastry, sealing the edges by crimping with a fork. Make a few slits in the top to allow steam to escape.

Step 13

Brush the top of the pie with almond milk for a golden finish.

Step 14

Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and flaky.

Step 15

Let the pie cool slightly before serving. Enjoy your delicious vegan chicken and mushroom pie!

Nutrition Facts

Serving size	(1434.0g)

Amount per serving	% Daily Value*
Calories	1568.6

Total Fat 67.4g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 5923.3mg	0%
Total Carbohydrate 140.6g	0%
Dietary Fiber 25.5g	0%
Total Sugars 32.4g
Protein 92.6g	0%

Vitamin D 9.8IU	0%
Calcium 386.2mg	0%
Iron 14.6mg	0%
Potassium 2926.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 24.1%

Carbs: 36.5%