Vegetarian Chicken and Mushroom Pie

This Vegetarian Chicken and Mushroom Pie is a comforting twist on the classic, delivering all the hearty flavors you love in a plant-based version. Featuring a rich filling of savory vegetarian chicken substitute, earthy mushrooms, tender peas, and fresh thyme, this dish is enveloped in golden, flaky puff pastry for the perfect texture contrast. A creamy sauce infused with garlic, soy sauce, and vegetable broth ties everything together, creating a dish that’s irresistibly satisfying. Ready in just over an hour and ideal for cozy family dinners or special occasions, this recipe proves that comfort food can be both meat-free and utterly delicious. Serve it warm with a side salad or steamed vegetables for a complete meal. Perfect for vegetarians and anyone looking to explore hearty meatless alternatives!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 250 grams, sliced mushrooms
• 300 grams, diced vegetarian chicken substitute
• 2 tablespoons all-purpose flour
• 250 milliliters vegetable broth
• 1 tablespoon soy sauce
• 100 milliliters heavy cream
• 100 grams frozen peas
• 2 teaspoons, chopped fresh thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 pieces puff pastry sheets
• 1 beaten (for egg wash) egg

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 3

Add the minced garlic and sliced mushrooms to the pan. Cook for another 5-7 minutes until the mushrooms have released their moisture and are browned.

Step 4

Stir in the vegetarian chicken substitute and cook for 3-4 minutes until it is heated through.

Step 5

Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3-4 minutes.

Step 7

Stir in the soy sauce, heavy cream, frozen peas, and fresh thyme. Season with salt and pepper. Simmer for another 2 minutes then remove from heat.

Step 8

Roll out one puff pastry sheet and line the bottom of a 9-inch pie dish. Pour the filling into the prepared pie crust.

Step 9

Roll out the second puff pastry sheet and place it over the filling. Trim the excess pastry and crimp the edges to seal.

Step 10

Cut a few slits in the top of the pie to allow steam to escape, then brush with beaten egg.

Step 11

Place the pie on a baking tray and bake in the preheated oven for 30-35 minutes, or until the pastry is golden and well risen.

Step 12

Allow to cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1169.8g)

Amount per serving	% Daily Value*
Calories	1870.0

Total Fat 122.6g	0%
Saturated Fat 38.7g	0%
Polyunsaturated Fat 9.3g
Cholesterol 296mg	0%
Sodium 3701.0mg	0%
Total Carbohydrate 136.5g	0%
Dietary Fiber 19.3g	0%
Total Sugars 25.3g
Protein 57.1g	0%

Vitamin D 48IU	0%
Calcium 224.4mg	0%
Iron 10.7mg	0%
Potassium 2540.0mg	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: 58.8%

Protein: 12.2%

Carbs: 29.1%