Vegan Chicken Pie

Course: Dinner

Cuisine: American, British

Prep Time: 30

Cook Time: 1

Time for filling to cool: 30

Total Time: 2

Servings: or 8 if using ramekin or soufflé dishes

Calories: 590kcal

Author: Jacq

This Vegan Chicken Pie has a crispy puff pastry topping with a creamy veggie packed filling. Alternatively, top the pie with sliced potatoes for a Vegan Chicken Hotpot, mashed veggies for a Veggie Cottage Pie, or a breadcrumb mix for a Gratin or Crumble. See recipe notes and FAQ section above for more information.

Alternatively, enjoy the filling as a hearty Vegan Chicken Stew served over tasty mashed veggies.

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US Customary - Metric

Equipment

Large Saucepan with a lid [for pre-cooking potato, carrot, and cabbage]
large skillet or deep fry pan or similar [for cooking pie filling]
Rolling pin
large pie dish [large enough for 4-6 servings, if using a 4 servings dish also use 2 smaller 1 serve pie dishes]. Instead use 8 ramekins for 8 individual mini pies] * see recipe notes below for sizing*

Ingredients

Pastry:

500 gram puff pastry [you may not require all the pastry so the excess can be frozen]

Precook:

350 grams new potatoes [sliced into bitesize chunks]
130 grams carrot [sliced into ½-¾ inch chunks]
70 grams cabbage [sliced into bitesize chunks]

Filling:

2 tablespoon vegan butter [or replace with ¼ cup veggie stock and use more as required]
130 grams onion [rough chopped]
160 grams leek [sliced]
100 grams chestnut mushrooms [sliced into small pieces]
170 grams vegan chicken pieces [or a drained 400g/14oz can of butterbeans]
115 grams sweetcorn [fresh, frozen, or canned]
2 teaspoons garlic powder [or garlic granules]
2 teaspoons poultry [chicken] seasoning mix [use a vegan-friendly mix, or replace with dried herbs, or fresh thyme leaves removed from a few sprigs, and a teaspoon of paprika]
2 tablespoon plain flour [all-purpose flour or use gluten-free plain flour, plus extra to dust work surface]
1 tablespoon white wine vinegar
300 millilitres plant-based milk [plus a little extra milk to glaze the finished pie]
400 millilitres vegan chicken stock [we used 2 meat free OXO chicken stock cubes, or replace with vegetable stock]

Optional:

6 tablespoons vegan cream [to add to cooked pie filling]

Instructions

Precook veggies: [to save time leftover cooked vegetables could be used instead]

Add the cabbage, potatoes, and carrots to a saucepan and cover with water, not too much water just enough to cover. Pop a lid over the pan.
350 grams new potatoes, 130 grams carrot, 70 grams cabbage
Bring to the boil, lower the heat to medium, and cook for about 10 minutes or until the veggies are soft. Don't let the pan boil dry.
Once the veggies are soft, drain the cooking liquid but keep it and use it to make up the vegetable stock if using stock cubes or powder. Set the vegetables aside while the filling is prepared.

Prepare the pie filling: [to save time the filling can be prepared in advance]

Melt the butter in a pan and over a medium heat cook the onions for 3 minutes, stir frequently.
*[If using veggie stock instead of butter simply bring the stock to a gentle boil, and add a little more water or stock as required to prevent the pan drying out].*
2 tablespoon vegan butter, 130 grams onion
Next add the leek and cook for a further 2 minutes, stir every now and again.
160 grams leek
Add the mushrooms and cook for 2 minutes, stirring a few times.
100 grams chestnut mushrooms
Next, add the vegan chicken pieces, or an alternative such as cooked butterbeans or haricot beans, and the sweetcorn. If using frozen sweetcorn it can be added still frozen. Cook for 2 minutes, stirring a few times.
170 grams vegan chicken pieces, 115 grams sweetcorn
Stir through the garlic powder, vegan-friendly poultry seasoning mix, and a few pinches of salt and pepper.
2 teaspoons garlic powder, 2 teaspoons poultry [chicken] seasoning mix
Add the flour and mix it through until it looks like it has disappeared.
2 tablespoon plain flour
Pour in the milk, vegan chicken stock, and white wine vinegar, and stir well to combine.
1 tablespoon white wine vinegar, 400 millilitres vegan chicken stock, 300 millilitres plant-based milk
Add the cooked potato, carrot, and cabbage and over a high heat bring to the boil.
Reduce the heat to medium and simmer the sauce for 5 minutes until its nice and thick. The sauce will thicken more once off the heat and cooling. Check the seasoning and add salt and pepper to taste.
Set the filling aside off the heat to cool for at least 30 minutes.
With some vegan butter or margarine grease the pie dishes and add the filling to the pie dishes.
If using vegan cream add a tablespoon per person so for a 4 serving pie dish add 4 tablespoons and individual dishes add 1 tablespoon, although for extra creaminess you can always add a little extra.
6 tablespoons vegan cream

Prepare the pastry: [while the filling cools the pastry can be prepared] Also, if preferred the pie can be assembled and then placed into the refrigerator to be baked later.

Preheat the oven to 180Fan, 200C, Fahrenheit 375, Gas 5,
If your puff pastry comes already rolled, place it on a floured work surface and cut a long thin piece of pastry big enough to be pressed on to the rim of your pie dishes. This will be the pastry rim where you can attach on the pastry topping.
[If pastry is not pre-rolled, roll it using a rolling pin, into a piece large enough to cover your pie dishes. Dust your work surface with flour as well as the rolling pin so that the pastry does not stick as its rolled.]
500 gram puff pastry
Press the long snake like piece of pastry on top of the edge of the pie dish, and brush the rim with some milk.
Cut the remaining pastry into a pastry top a little wider than your pie dish rim. Cover the pie with the pastry pressing the edges into the rim by using your fingertips to seal the pie.
[You can use your thumb and index finger to pinch a pattern around the edge or use a cutlery fork to press the edges together.]
Brush the pastry with milk. and if liked use cookie or biscuit cutters to cut out little pastry images such as leaves, acorns, stars, etc. Add these to the top of the pastry and brush with some milk. Cut a small slit in the middle of the pastry to allow steam to escape as it bakes.
Bake on the middle shelf for 35-40 minutes or until the filling is bubbling, and the pastry is golden and puffed up.
Check fan ovens at the 30 minute mark just to see how the pie is going as fan ovens tend to cook faster.
[Its also a good idea to have a look at your pastry packaging for directions as depending on your pastry it may require a different cooking temperature and for a different time.]
Once the pie is baked its best to leave it to rest for a few minutes just to settle the filling as it will make it much easier to cut slices.
*[A tip for slicing pie slices: cut a slice of pie and then remove the pastry top, spoon the filling on to a dinner plate and then pop the pastry lid back on.]*

Notes

Nutritional data: This is provided for guidance only as it is not an exact calculation as ingredients vary.
Pie dish sizing: We used a 4 serve pie dish that measured slightly larger than 10 x 8 x 2 inch [26 x 20 x 7 cm], and 2 individual pie dishes that were about 5-6 x 4 x 2 inches [15 x 11 x 5 cm]. For 8 smaller pie servings use 8 ramekins, with each ramekin measuring about - 3-4 inch diameter and 2 inch deep [9cm x 5cm].
No pie dish pie: To prepare a pie with no pie dish, cook the rolled pastry on an oven baking tray or sheet [according to the package instructions], and once baked pop the pastry over hot pie filling directly onto each dinner plate. The pastry can be cut to the desired size before baking.
Versatility: This vegan chicken pie is highly adaptable. Instead of vegan chicken pieces use cooked butterbeans or haricot beans, and sub any of the vegetables for what you have to hand or prefer.
Leftover Vegetables: If you have leftover cooked veggies from another meal, they can be a great time-saver, just ensure they're roughly bite-sized and integrate them where the original recipe calls for the addition of the precooked veggies.
Vegan Stock: We used 2 OXO meat free chicken stock cubes that are available in most UK supermarkets to prepare the vegan stock, a similar vegan chicken flavoured stock can be used or just ordinary vegetable stock.
Puff Pastry: Instead of puff pastry use a shortcrust or filo pastry but do keep in mind that baking times may vary.
Pastry Substitute: Mashed potatoes, or mashed swede [rutabaga], or other mashed veggie can replace the pastry, or go for a scalloped potato topping similar to a hotpot, or a crumble/gratin topping. See recipe notes and FAQs above the recipe for more information.
Vegan Chicken Stew: Instead of a topping, thin the pie filling a little, if necessary, and enjoy the filling as a tasty vegan chicken stew.
Pastry Decor: Using cookie or biscuit cutters for the pastry is a lovely way to make the pie look more homely and depending on the occasion (such as autumn or fall or winter holidays), themed shapes can add a festive touch.
Baking: Since oven temperatures can vary, as well as pastry cooking times, it's always a good idea to keep an eye on your pie towards the end of the baking time. A golden-brown crust is a good indicator that it's ready.
Storage: Leftover pie can be stored in an airtight container, or within the pie dish covered with a plate or kitchen foil, in the refrigerator for up to 3 days. Reheat in a warm oven as this will help retain the pastry's crispness compared to a microwave. Add a cover of kitchen foil to avoid the pastry becoming too dark as it reheats.
Freezing: This pie is freezer-friendly. You can prepare it up to the point before baking, then wrap and freeze it. When ready to eat, bake from frozen or from chilled, adding about 10-15 extra minutes to the cooking time. Ensure the middle is piping hot and bubbling before serving.
Check out the recipe notes and FAQ section, above the recipe for more useful substitution ideas, gluten-free pie ideas, as well as lots of information and tips for preparing the best veggie pie.

Nutrition