Chicken and Leek Pie

Kay Risidi

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.

Ingredients

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

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

Thinking of trying vegan?

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