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Chicken (V) and Leek Pie

Kay Risidi

Vegan chicken and leek pie

This traditional-style pie makes a hearty meal on a cold winter’s night.

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  1. 2 vegan shortcrust pastry sheets – Jus Rol
  2. 3 leeks
  3. 1 pack of vegan Quorn chicken pieces
  4. 1 carton of Alpro soy cream
  5. A few potatoes
  6. Vegan Flora/spread
  7. Wholegrain mustard
  8. Salt and pepper

  • Line an oven proof dish with one of the pastry sheets
  • Boil and mash the potatoes with plenty of Flora, salt, pepper and 2 teaspoons of mustard
  • Chop and boil the leeks then drain, pour in the carton of cream and simmer with a couple of dessert spoons of Flora and salt and pepper
  • Pan fry the chicken pieces in Flora until defrosted, then stir them into the creamy leek mixture
  • Into the dish with the pastry pour the leek and chicken mixture, then on top put a layer of the mash
  • Cover with the second pastry sheet and, if you have a bit of pastry left over, get creative with a design for the top of your pie!
  • Brush a bit of oil over the top so it browns nicely
  • Bake at about 180 for 45 minutes

 

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