When I was younger, and mama used to take me to the chip shop, I’d get anything but battered fish. One of my favourite things to have was a chicken and mushroom pie.
I think I just loved the sauce, maybe it was the love I needed to get me into mushrooms.
It wasn’t like the pastry was good or anything, this was just a regular chicken and mushroom pie in the packaging. Once I went vegan, I wasn’t eating chicken mushroom pies anymore.
This recent thanksgiving, I decided to veganise an old favourite for a memorable dish of the year.
How do you veganise chicken pie?
Chicken pie’s not a crazy-hard recipe to veganise. The main parts in this case being the cream used in the mushroom sauce, the pastry used, and the “chicken”, in this case being vegan chick’n chunks.
What goes well with chick’n & mushroom pie?
Chicken pie pairs well with roasted veggies, such as carrots, parsnips or potatoes. You can also enjoy it with a hearty side salad, as well as some creamy mash and steamed garlic green beans.
The pie Itself is quite hearty, so a light side of veggies will do just fine!
What kind of pastry do you use for chick’n and mushroom pie?
For this recipe, you’re going to use naturally vegan puff pastry, as opposed to shortcrust, which may be used for other rustic recipes.
We hope you enjoy this recipe, we know we did, and we’ve got plenty more where that came from.
Be sure to bookmark this for future reference, share with a friend, and come back again!
Thanks for stopping by, and stay blessed.
| Prep Time | 10 Minutes |
| Cook Time | 55 Minutes |
| Passive Time | 1 Hour 5 Minutes |
| Servings |
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- 100 Grams Vegan chicken chunks
- 100 Grams Mixed mushrooms 25g white button, 25g brown chestnut, 25g oyster mushrooms, 25g shiitake mushrooms
- 1 Brown Onion
- 200 Millilitres Vegan cream I used rice
- 1 Tbsp Butter + 0.5 tbsp(ish) for greasing
- 1 Tbsp Soy Sauce
- 1 Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- 1 Tsp All purpose seasoning
- 1 Tsp Italian herbs
- 0.5 Tsp Crushed rosemary
Ingredients
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- Start by washing off your mixed mushrooms, being careful not to affect the shape of them, then transfer to a chopping board. Chop into thin slices, cut vegan chicken pieces into thin rectangles too.
- Heat butter on a saucepan on a high heat until sizzling, then turn down to medium. Peel and dice an onion, add to the saucepan, stir then allow to cook for 3 minutes or until slightly softened.
- Add in the mushrooms & chick’n, as well as all purpose seasoning, garlic powder, Italian herbs and soy sauce, stir frying for a further 5-7 minutes.
- Add in the vegan cream, a bit at a time, until well combined, crack in some black pepper and salt too. Meanwhile, preheat the oven to 210 degrees.
- Turn the heat up, bringing the creamy mushroom mix to a boil and allow to cook on a low heat for 5 minutes to slightly reduce, turn off the heat.
- With a bit of butter, grease the medium baking tray for this dish. With your puff pastry, roll out a piece to cover the bottom of the tray, place within the oven dish.
- With a pastry cutter (or your hands), cut to size then layer the sides of the tray too.
- Spoon in the creamy mix, ensure it’s evenly spread, then use the remaining pastry sheet to cover the top, keep the edges steady by using a fork to poke into the pastry.
- With a brush, use a little melted butter (or oil) to layer the top of the pie. Cook for 30-40 minutes or until golden and flaky.
- Serve and enjoy on its own for a roast, or with your favourite veggies!
Can make one large pie or two smaller ones in smaller rectangular baking trays.
