I am a big pie lover, and regular Great British Chefs readers may have seen my old fashioned Lattice apple pie. But, it’s chicken and mushroom pie that is a firm favourite in our house and today’s recipe is for a veggie version using Quorn chicken pieces.
This pie has all the elements of a traditional chicken and mushroom pie, such as creamy sauce, flaky pastry and a generous filling of chicken and mushrooms, but, the chicken is replaced with Quorn. The little pies are baked with an eggy glaze and are perfect for supper, lunch, lunch boxes, snacks and picnics.
I served mine with new potatoes in mayonnaise and salad when I made them, and the remaining pie that wasn’t eaten, was popped into the freezer for future pie-eating days. You can make one large pie, two medium sized pies, as I did, or six individual pies – the ingredients that follow are suitable for all sizes.
I used a good quality ready-made puff pastry, and instead of a fiddly white sauce, I added crème fraîche to the cooked mushrooms and Quorn pieces to make a creamy filling for the pies. Serve them with salad and new potatoes, as I did, for a light spring or summer luncheon dish, or with mashed potatoes, chips and cooked seasonal vegetables for a more substantial meal.