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Quorn Chicken & Mushroom Pie Recipe

Quorn Chicken & Mushroom Pie is a delicious and hearty vegetarian dish that is perfect for those who want to enjoy the taste and texture of chicken without actually eating meat. Made with Quorn's meat-free chicken pieces and a creamy mushroom sauce, this pie is sure to satisfy your cravings for comfort food.
To make the Quorn Chicken & Mushroom Pie, you will need Quorn's meat-free chicken pieces, mushrooms, onion, garlic, vegetable broth, cream, flour, butter, and a pastry crust. The recipe starts by sautéing the onions and garlic in butter until they are soft and translucent. Then, the mushrooms are added and cooked until they release their moisture.
Next, the Quorn chicken pieces are added to the pan along with some vegetable broth and simmered until they are cooked through. A roux made with flour and butter is then added to thicken the sauce, and cream is stirred in to make it creamy and smooth.
The mixture is then spooned into a pastry-lined pie dish, and another layer of pastry is placed on top to create a delicious, flaky crust. The pie is then baked in the oven until the crust is golden brown and the filling is hot and bubbly.
The Quorn Chicken & Mushroom Pie is a delicious and satisfying dish that is perfect for a cozy night in. The combination of meat-free chicken and creamy mushroom sauce is sure to please vegetarians and meat-eaters alike. Plus, it's a great way to incorporate more plant-based protein into your diet.
4 from 1 vote
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Prep Time 15 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Main Food Recipes, Meat Recipes, Pastry Recipes
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • Bag of Quorn pieces
  • 1 x bunch of chopped spring onions
  • 150g of sliced mushrooms
  • 1 x tbsp of flour
  • 1 x knob of butter
  • 2 x tsp of English mustard
  • 1 x heaped tbsp of creme fresh
  • 400ml vegetable stock
  • 1/2 tsp of nutmeg
  • 1 x sheet of ready rolled puff pastry
  • 1 x whisked egg (for egg wash)
  • Salt & pepper to season

Instructions
 

  • Pre-heat over to 200 (180 for fan).
  • Add a little olive oil and the butter to a heated pan, add the Quorn pieces & season with salt and pepper.
  • Cook until Quorn starts to brown.
  • Add the spring onions, mushrooms & cook for 2 minutes.
  • Add the nutmeg, creme fresh, mustard & flour and give a good stir through.
  • Add the vegetable stock, mix through and leave to cook for around 5 minutes.
  • Once all cooked through transfer to a pie dish & cover with the ready roll puff pastry.
  • Egg wash the pastry and pop in the oven for 20 minutes.

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