The season of comfort food is now upon us. We want to warm our bodies from the inside out, which is both delicious and filling. To me, nothing screams comfort more than a homemade pie. When I first became coeliac, I thought I had to wave goodbye to that crispy, flaky slice of heaven. Now though there is a wide choice of both vegan and gluten-free ready-made pastry available. I always tend to buy puff pastry but make my own shortcrust. This is a top only pie so puff pastry works great for this.
I wanted to stay away from the bechamel sauce mix, but I still wanted a creamy mixture so soya or even oat single cream is perfect when combined with stock.
So delicious with some buttery mashed potatoes and some green veg to chase those chills away.
Is it expensive to make? The answer to this is no. You could leave out the chicken style pieces if you wanted and add more veg. It is a great pie to make when you have lots of veggies to use up at the end of the week such as
- Green Beans
All topped off with some buttery flaky puff pastry, What’s not to love?
Batch cooking I usually make double the amount of this recipe and freeze it in batches. Just take it out of the freezer when you want a pie, Place it in a dish and lay on top a pastry cover and then into the oven.
- The mushrooms There are a wide variety of mushrooms to choose from. I went for Chestnut and Portobello Shiitake as that’s what I had available. Choose what you have available or your favourite type.
- The vegan chicken For me I always have the No Chicken strips from Iceland supermarket. This is mainly because they are vegan and gluten-free. There are so many vegan chicken strips available now. Quorn pieces are another idea.
- The Stock I either use homemade vegetable stock or one of my favourites is chicken stock powder by Massel. Their range are both vegan and gluten-free
Creamy Vegan Chicken & Mushroom Pie
- Serves 4
- Preparation 15 Minutes
- Cooking Time 25-30 Minutes
Vegan, vegetarian, gluten-free and nut-free
- 350 g sliced mushrooms
- 1 leek cleaned and thinly sliced
- 275 ml of vegetable stock
- 100 ml of soya or oat cream
- 2 cloves of minced garlic
- Pinch of dried thyme
- 2 medium carrots finely diced
- 50 g of frozen peas
- 200 g No Bull chicken strips
- 1 1/2 tsp Dijon mustard
- 2 tbsp plain flour
- salt & pepper
- 400 g gluten-free & vegan puff pastry ( just-roll)
- 1 tbsp oil
- 3 tbsp of aquafaba (chickpea water) or soya milk for a golden crust.
- If cooking the pies straight away then preheat the oven to 200C.
- In a large pan add a tablespoon of oil and heat. Once hot add the sliced mushrooms plus a pinch of salt and pepper and cook on a medium heat for 5 minutes and then add the leeks. Cook for a further 5 minutes.
- Next add the carrots, garlic and peppers, and cook until they soften slightly (5-10 minutes).
- Add in the flour and cook out for a few minutes, then add the stock, soya cream, Dijon mustard, No Bull chicken strips and peas. Bring to a low simmer and cook on low for 10 minutes. Taste and adjust the seasoning if it’s needed.
- Pour into a large pie dish or 4 individual ones and set aside to cool slightly.
- Unroll the pastry and cut to the size of the dish. Make a few slits in the pastry to let air escape. Brush with either some dairy-free milk or a little aquafaba (chickpea water). Place into a hot oven and bake for 20-30 minutes until puffed up and golden. Room from the oven and enjoy.
- Roasted Fresh Tomato Sauce
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- Vegan (Tofu) Schnitzel
- “Cheese” and Tomato Tartlets
- Coffee & Walnut Cupcakes
If you decide to give this recipe a try, please don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.