Vegan Chicken and Mushroom Pie
Warm, hearty, and completely plant-based, this Vegan Chicken and Mushroom Pie is the ultimate comfort food with a healthy twist! Packed with tender vegan chicken-style pieces, earthy button mushrooms, sweet carrots, and vibrant peas, this dish is wrapped in golden, flaky vegan puff pastry that’s sure to impress. The rich and creamy filling is flavored with aromatic thyme, a hint of nutmeg, and a splash of soy sauce, creating a deep umami taste that will leave you craving more. Quick to prepare with minimal fuss, this recipe is ideal for family dinners or special occasions. Perfect for vegans and non-vegans alike, this pie is a delicious way to bring everyone to the table. Enjoy it on its own or pair it with a fresh green salad or roasted veggies for a complete meal.
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Recipe Information
Ingredients
- 300 grams Vegan chicken-style pieces
- 250 grams Button mushrooms
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 large Garlic cloves
- 1 medium Carrot
- 2 tablespoons All-purpose flour
- 350 milliliters Vegetable broth
- 2 tablespoons Soy sauce
- 1 teaspoon Thyme leaves
- 0.25 teaspoon Nutmeg
- 100 grams Frozen peas
- 2 Puff pastry sheets (vegan)
- 2 tablespoons Almond milk
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 200°C (180°C fan-assisted) or 400°F.
Dice the onion and mince the garlic cloves. Slice the mushrooms and chop the carrot finely.
Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until soft and fragrant.
Add the chopped carrot and sliced mushrooms to the skillet. Cook for another 5 minutes until the mushrooms begin to soften.
Stir in the vegan chicken-style pieces and cook for approximately 5 minutes until they are browned.
Sprinkle the flour over the mixture in the pan and stir well to combine. Allow it to cook off for about a minute.
Slowly pour in the vegetable broth, stirring constantly until it forms a thick sauce.
Add soy sauce, thyme leaves, and nutmeg. Stir well and season with salt and black pepper to taste.
Add frozen peas and let simmer for about 2 minutes. Remove from heat and set aside.
Roll out the vegan puff pastry and line a pie dish with one sheet.
Fill the lined pie dish with the prepared filling.
Cover with the second sheet of puff pastry, sealing the edges by crimping with a fork. Make a few slits in the top to allow steam to escape.
Brush the top of the pie with almond milk for a golden finish.
Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and flaky.
Let the pie cool slightly before serving. Enjoy your delicious vegan chicken and mushroom pie!
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5923 mg | 258% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 32.4 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2926 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
