vegan chicken and leek pie in roasting dish

Quorn chicken and leek pie

Vegan Quorn pieces, leeks and potatoes are mixed together in a creamy cashew sauce and encased in puff pastry. Delicious!
Course Main Course
Cuisine British, Vegan
Keyword Quorn chicken and leek pie
Prep Time 15 minutes
Cook Time 50 minutes
Soaking time (for cashews) 20 minutes
Servings 4 people


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
Metric - US Customary


  1. 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.
  2. Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  3. 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.
  4. To make the pie heat 1 tbsp dairy free spread in a large frying pan. Add the 2 sliced leeks and sauté until soft.
  5. Add the 280g bag of vegan Quorn pieces and stir fry for 2 minutes.
  6. Add the cashew sauce and bring to the boil. Then simmer until the Quorn pieces are cooked through (about 10 minutes).
  7. Stir through your cooked potatoes and 1 tbsp chopped parsley and transfer to a large pie dish.
  8. 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.
  9. Serve immediately.