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–+ servings
Quorn Chicken Style Pieces and Leek Pie [vegetarian]

Quorn Chicken Pie Recipe

Oooh, Chicken and Leek Pie, the quintessential British comfort food! This version is 100% meat-free.
4 from 6 votes
DieTARY CHOICEHigh Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Entertaining, Family Meals
Cuisine English
Servings 4 people
Calories 465 kcal

Equipment

mixing bowl
large saucepan
oven proof dish

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

FOR THE PASTRY:

  • 150 g plain flour + extra for dusting
  • ¼ tsp mustard powder
  • 50 g butter - diced
  • 75 g Wensleydale cheese - grated
  • 5-6 Tbsp chilled water

FOR THE FILLING:

  • 300 g Quorn Chicken Style Pieces
  • 40 g butter
  • 1 tsp vegetable oil
  • 2 medium leeks - sliced
  • 2 cloves of garlic - finely chopped
  • 25 g plain flour
  • ½ tsp mustard powder
  • 1 vegetable stock cube dissolved in 100ml water [3.4 fl oz]
  • 200 ml semi-skimmed milk plus extra for glazing

Instructions
 

  • Preheat the oven 200°C / 400°F / Gas mark 5. For a fan assisted oven reduce the temperature to 180°C / 350°F
  • For the pastry, mix the flour and mustard powder together. Rub in the butter until the mixture resembles fine bread crumbs. Add the grated cheese and stir through.
  • Gradually add sufficient water to form a firm dough. Cover with cling film and chill for 30 minutes.
  • For the filling, melt the butter and oil in a large saucepan. Add the leeks and cook for 5 minutes over a medium heat until softened but not coloured. Stir in the garlic and Quorn Chicken Style Pieces and continue to cook for 2 minutes.
  • Stir in the flour and mustard powder and cook for 1 minute. Gradually add the stock and milk stirring until the sauce thickens. Season to taste. Spoon the Quorn mixture into a pie dish. Cover with cling film and cool.
  • Roll out the pastry on a lightly floured surface and use to cover the top of the pie dish. Brush the pastry with a little milk to glaze.
  • Bake for 25 minutes until the top is golden brown.
  • Serve with seasonal vegetables and new potatoes if liked.

Nutrition

Serving: 300gCalories: 465kcalCarbohydrates: 48gProtein: 24gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 544mgPotassium: 235mgFiber: 6gSugar: 6gVitamin A: 1363IUVitamin C: 5mgCalcium: 261mgIron: 4mg

Find this recipe online:

Quorn Chicken Pie Recipe

https://theflexitarian.co.uk/recipe-items/quorn-chicken-style-pieces-and-leek-pie-vegetarian/