Vegetarian Chicken and Mushroom Pie
Indulge in the rich, comforting flavors of a hearty Vegetarian Chicken and Mushroom Pie—an irresistible twist on the classic recipe! Perfectly golden puff pastry encases a creamy filling brimming with tender vegetarian chicken pieces, earthy mushrooms, sweet peas, and aromatic fresh thyme. The luscious sauce, made with vegetable broth, soy sauce, and a splash of heavy cream, brings a velvety texture that pairs beautifully with the flaky crust. Ready in just over an hour, this vegetarian delight is ideal for cozy family dinners or entertaining guests. Serve it warm alongside a crisp salad or buttery mashed potatoes for an unforgettable meal that’s both flavorful and meat-free.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 250 grams, sliced mushrooms
- 300 grams, diced vegetarian chicken substitute
- 2 tablespoons all-purpose flour
- 250 milliliters vegetable broth
- 1 tablespoon soy sauce
- 100 milliliters heavy cream
- 100 grams frozen peas
- 2 teaspoons, chopped fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces puff pastry sheets
- 1 beaten (for egg wash) egg
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the pan. Cook for another 5-7 minutes until the mushrooms have released their moisture and are browned.
Stir in the vegetarian chicken substitute and cook for 3-4 minutes until it is heated through.
Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3-4 minutes.
Stir in the soy sauce, heavy cream, frozen peas, and fresh thyme. Season with salt and pepper. Simmer for another 2 minutes then remove from heat.
Roll out one puff pastry sheet and line the bottom of a 9-inch pie dish. Pour the filling into the prepared pie crust.
Roll out the second puff pastry sheet and place it over the filling. Trim the excess pastry and crimp the edges to seal.
Cut a few slits in the top of the pie to allow steam to escape, then brush with beaten egg.
Place the pie on a baking tray and bake in the preheated oven for 30-35 minutes, or until the pastry is golden and well risen.
Allow to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 25.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 224 mg | 17% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2540 mg | 54% | |
*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.
