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Plantseekers » Recipes » Vegan Chicken & Mushroom Pie with Rustic Potatoes

Vegan Chicken & Mushroom Pie with Rustic Potatoes

Helen Trendell - picture
By Helen
Published 01-10-2022

Creamy vegan chicken, mushroom, leek and cavalo nero pie with a puff pastry lid served with a side of garlic and herb roasted rustic potatoes

  • 4 Servings
  • 30 Mins Prep Time
  • 60 Mins Cook Time

Pie Ingredients

  • Ready to Use Puff Pastry (Jus-Rol is accidentally vegan)
  • 2 190g Packs of Vegan Chicken Pieces
  • 6 Portobello Mushrooms
  • 2 Leeks
  • 1 Jar of Origin Kitchen Mushroom & Dill Spread
  • 1 Small Glass of Vegan White Wine
  • 1 Bunch of Cavolo Nero
  • 4 Tsp Herbes de Provence
  • 1 Tbsp Olive Oil
  • 2 Tbsp Vegan Butter
  • Salt
  • Pepper

Rustic Potatoes Ingredients

  • 4 Medium Baking Potatoes
  • 2 Tsp Herbes de Provence
  • 6 Garlic Cloves
  • Drizzle of Olive Oil

Method

  1. Heat a fan assisted oven to 200 degrees.
  2. Wash the potatoes, leaving the skins on and cut into small to medium sized cubes. Arrange over 1-2 large roasting tins, evenly distributing the olive oil and herbs to coat each cube, then roast for 60 minutes turning half way through to add the whole garlic cloves.
  3. On the hob in a large casserole dish, slowly melt half the vegan butter on a low heat and add the olive oil whilst washing and finely slicing the leeks before adding to the pan to cook gently till soft.
  4. Add the vegan chicken pieces to the softened leeks and stir occasionally.
  5. Cut the mushrooms into chunky slices and add to the pan with the herbs, salt and pepper to cook through.
  6. Wash and roughly chop the cavolo nero into ribbons discarding the tougher middle stalks and put on to boil. After 3 minutes drain the cavolo nero, reserving a mug full of the water to add to the pie filling sauce.
  7. Once the mushrooms are soft stir in the vegan white wine, mushoom spread and the cavolo nero water until you get a pie filling sauce consistency.
  8. Remove the puff pastry from the packaging and using the lid of the casserole dish as a guide cut round with a knife to make the pie lid, before carefully laying the pastry on top of the filling. For a golden topped pie, melt the remaining vegan butter on a low heat in a small saucepan and carefully brush across the pastry making sure not to puncture the pastry.
  9. Put the pie in the oven and cook for 40 minutes until golden brown on top and serve with the rustic potatoes.