This vegan Quorn chicken and leek pie was such a huge hit with our family that I know I’ll be making it time and time again. Vegan Quorn pieces, leeks and potatoes are mixed together in a creamy cashew sauce and encased in puff pastry. Delicious!
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This hearty vegan pie has become a real family favourite of ours in recent weeks. My kids are not usually big fans of leeks. However, they have really enjoyed this recipe.
In fact, enjoyed doesn’t really capture it – devoured would be a more appropriate word!
What ingredients do you need to make Quorn chicken and leek pie?
To make this vegan chicken, leek and potato pie you will need:
- 100g cashews
- 400ml oat milk
- 2 tbsp nutritional yeast
- salt and pepper
- 1 tbsp dairy free spread
- 2 leeks, sliced
- 1 x 280g bag vegan Quorn chicken pieces
- 380g cooked potatoes (about 3 medium potatoes)
- 1 tbsp chopped parsley
- 1 x 375g sheet ready made vegan puff pastry
- a little dairy free milk, for brushing
Are all Quorn pieces vegan?
No – most Quorn products contain egg. Look out for the ones that say vegan on the packaging and check the ingredients if you’re not sure.
Do you need any special equipment to make this vegan pie?
You will need a blender* to make the cashew sauce.
Otherwise all you need is a chopping board*, sharp knife*, frying pan* and roasting tin.*
What should you serve with vegan chicken, leek and potato pie?
We love to eat our Quorn chicken and leek pie with any combination of the following:
- baked beans
- mashed potato
- mashed swede or parsnips
- steamed carrots and broccoli
- sautéed greens
- vegan gravy
Is this vegan pie recipe easy to make?
Yes, this is an easy recipe to make. Yes, there are a few stages to make, but they are all simple.
First blend the cashew sauce. Then fry the leeks before adding the potatoes, Quorn pieces and cashew sauce. Tip this into a roasting dish and cover with ready made pastry. Finally, bake until golden brown.
Is puff pastry vegan?
Traditional puff pastry is made with butter, so no, it’s not vegan.
However, most shop bought, ready made puff pastry is suitable for vegans. Always check the label if you’re not sure.
More recipes you might like:
If you like this recipe you might like:
- Sweet potato and peanut stew (this is lovely with Quorn pieces stirred through)
- Rainbow pie
- Lentil shepherd’s pie with celeriac mash
- Vegetable paella (also works well with Quorn pieces)
- Aubergine and chickpea shepherd’s pie
- Potato curry puffs
Pin vegan Quorn chicken and leek pie for later
How to make Quorn chicken and leek pie
Quorn chicken and leek pie
Ingredients
For the cashew sauce
- 100 g cashews soaked in hot water for at least 20 minutes
- 400 ml oat milk
- 2 tbsp nutritional yeast
- salt and pepper
For the pie
- 1 tbsp dairy free spread
- 2 leeks sliced
- 280 g vegan Quorn chicken pieces
- 380 g cooked potatoes about 3 medium potatoes
- 1 tbsp chopped parsley
- 375 g sheet ready made vegan puff pastry
- Dairy free milk for brushing
Instructions
-
First make the cashew sauce. Soak 100g cashew nuts in boiling hot water for at least 20 minutes. Drain and add to a blender with 400ml oat milk, 2 tbsp nutritional yeast and a little salt and pepper. Blend until smooth and set aside.
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Preheat the oven to 180°C (fan)/200°C/gas mark 6.
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If your potatoes aren’t cooked, peel and chop three medium potatoes into bite sized pieces, then boil in a pan of hot water until soft.
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To make the pie heat 1 tbsp dairy free spread in a large frying pan. Add the 2 sliced leeks and sauté until soft.
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Add the 280g bag of vegan Quorn pieces and stir fry for 2 minutes.
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Add the cashew sauce and bring to the boil. Then simmer until the Quorn pieces are cooked through (about 10 minutes).
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Stir through your cooked potatoes and 1 tbsp chopped parsley and transfer to a large pie dish.
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Cover with the puff pastry sheet. Use the tip of a sharp knife to make a criss-cross pattern in the pastry then bake for 25-30 minutes until the pastry is golden brown.
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Serve immediately.
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