Vegan chicken and mushroom pie 🌱
Vegan chicken and mushroom pie 🌱

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan chicken and mushroom pie 🌱. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vegan chicken and mushroom pie 🌱 is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Vegan chicken and mushroom pie 🌱 is something that I have loved my whole life. They are fine and they look wonderful.

Add the mushroom and onion mixture plus herbs if using. Add the white sauce to the chicken mixture, then add just enough sauce to combine. Pour the pie filling into an oven-proof dish, preferably metal.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vegan chicken and mushroom pie 🌱 using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Vegan chicken and mushroom pie 🌱:
  1. Prepare 200 g chestnut mushrooms
  2. Get 100 g chicken alternative (I used soya)
  3. Make ready 2 tablespoons vegan butter
  4. Make ready 1 tablespoon plain flour
  5. Take 1 teaspoon cornflour
  6. Get 1 pinch salt and a few punches of white pepper
  7. Take Puff pastry lid (I bought ready rolled)
  8. Make ready 1/2 cup cashew milk

Usually, weeknights at least, we're rushing around from. This vegan Chicken Style Country Mushroom Pie is packed with tasty plant based Chicken-style pieces in a creamy mushroom sauce for a tasty country style pie. Can be eaten cold, straight from the pack as a grab and go snack - or heated through and served with veg and chips on the side!. Pukka Vegan Chicken & Mushroom Pie; Bakes, Pies & Pastries.

Steps to make Vegan chicken and mushroom pie 🌱:
  1. Clean and slice the mushrooms and cook in a little oil for s few minutes. Turn the head low and cook with a lid on until the mushrooms release juice.
  2. Add 2 teaspoons of butter and stir until melted. Add the flour and stir, making a roux with the mushroom juice. Slowly add the milk until you have a sauce. You can mix the cornflour with a little water and add a little to the sauce to create a thicker consistency.
  3. Add a little salt and plenty of white pepper. Transfer to a pie dish, cover with a pastry top (prick the pastry to allow the air to escape) and bake in a medium oven for about 18 minutes.

Recently, The Vegan Society asked me to help create them a vegan Easter menu, including a starter, main, side and dessert. I was so excited to showcase some recipes that would appeal to both vegans and meat eaters, using fresh, seasonal ingredients. One of the recipes I created was this Creamy Mushroom & Leek Pie, which is so easy to make and absolutely diviiiiiiiiine. Easy to make and totally delicious, this Quorn Chicken Pie is a lovely vegetarian alternative to a roast dinner, but is quick enough to make on a busy weeknight too. I am a big Quorn fan and you will find lots of Quorn recipes on my blog , but this Quorn Chicken Pie is definitely one of my favourites.

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