Chicken and Leek Pie

This vegan chicken and leek pie is a comforting twist on this beloved dish. There’s nothing like a hot pie on a cold winter’s night!

In this delicious vegan pie, Quorn substitutes chicken but you can use any meat-free alternative you prefer.

If you’re looking to switch up your Sunday roast, give this recipe a try!

Prep time: 10 minutes

Cooking time: 45 minutes

For more delicious vegan chicken recipes, check out our Choose Chicken-Free campaign.

Method

• 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