Vegetarian Classic Chicken Pie

Indulge in the comforting flavors of this Vegetarian Classic Chicken Pie, a hearty plant-based twist on the beloved traditional dish. Packed with sautéed vegetables like onions, carrots, celery, and mushrooms, this recipe features a savory, creamy filling enriched with a plant-based chicken substitute and a medley of herbs for robust flavor. Topped with golden, flaky puff pastry and brushed with egg for a beautiful sheen, this pie is baked to perfection in just under an hour. Ideal for cozy family dinners or special occasions, this vegetarian chicken pie combines the nostalgia of a classic with modern, meat-free appeal. Perfectly balanced and irresistibly satisfying, it’s a must-try for vegetarians and comfort food enthusiasts alike!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 200 grams, sliced Button mushrooms
• 300 grams Plant-based chicken substitute
• 1 cup Frozen peas
• 2 tablespoons All-purpose flour
• 1.5 cups Vegetable broth
• 0.5 cup Whole milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 2 tablespoons, chopped Fresh parsley
• 1 sheet, thawed as per package instructions Puff pastry
• 1 Egg

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.

Step 3

Add the sliced mushrooms to the pan and cook until all the vegetables are tender, about 5 more minutes.

Step 4

Stir in the plant-based chicken substitute and frozen peas. Cook for another 2 minutes to combine.

Step 5

Sprinkle the flour over the vegetables and stir well to incorporate. Cook for 1-2 minutes, stirring constantly.

Step 6

Gradually add the vegetable broth and milk, stirring continuously until the mixture starts to thicken, about 3-4 minutes.

Step 7

Season with salt, pepper, thyme, and chopped parsley. Remove from heat and let the filling cool slightly.

Step 8

Transfer the filling to an oven-safe pie dish.

Step 9

Roll out the puff pastry and place it over the pie dish, trimming any excess pastry. Press the edges to seal.

Step 10

Beat the egg and brush it over the pastry to give it a golden sheen.

Step 11

Cut a few small slits in the pastry to allow steam to escape during baking.

Step 12

Place the pie dish on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.

Step 13

Allow the pie to cool for 5 minutes before serving.

Nutrition Facts

Serving size	(1996.8g)

Amount per serving	% Daily Value*
Calories	1629.9

Total Fat 81.3g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 5.7g
Cholesterol 210.6mg	0%
Sodium 5200.6mg	0%
Total Carbohydrate 141.4g	0%
Dietary Fiber 38.4g	0%
Total Sugars 46.9g
Protein 86.9g	0%

Vitamin D 101.7IU	0%
Calcium 707.2mg	0%
Iron 16.3mg	0%
Potassium 4456.1mg	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: 44.5%

Protein: 21.1%

Carbs: 34.4%