MealsKatie SmithPie, Homemade, Pastry, Shortcrust pastry, vegetarian, vegetarian pie, vegetarian chicken, mushroom, vegetarian recipes

Vegetarian Chicken and Portobello Mushroom Pie

MealsKatie SmithPie, Homemade, Pastry, Shortcrust pastry, vegetarian, vegetarian pie, vegetarian chicken, mushroom, vegetarian recipes
Vegetarian Chicken and Portobello Mushroom Pie

With Autumn fast approaching and the evenings drawing in quicker, it’s time to enjoy those gorgeous home comforts we all love so much. For me, it’s a pie and potatoes. Easy to make, delicious and with your own homemade shortcrust pastry, what’s not to love?

Ingredients for shortcrust pastry

  • 100g good butter

  • 225g plain flour

  • 2-3 tbsp cold water

  • a pinch of salt

Ingredients for pie

  • 1 packet of Linda McCartney pulled chicken

  • 6 portobello mushrooms (chopped)

  • 1 leek (chopped)

  • 50ml water

  • 1 tbsp porcini powder

  • 1 tsp mustard

  • 1 garlic clove (diced)

  • 2 shallots (diced)

  • 1 handful chopped parsley

  • 70g butter

  • 1.5 tbsp plain flour

  • 250ml oat milk

  • 300ml vegetable stock

  • 1 organic free-range egg (I use Clarence Court)

  • salt and pepper to taste

Method

  • To make your pastry, pour your plain flour into a bowl and add diced cubes of your butter into the flour and rub with your fingers until it resembles breadcrumbs. Then add your salt.

  • Add the water little by little until you form a dough.

  • Wrap in clingfilm and pop into the fridge s whilst you make your pie mix.

  • To make your pie mix, start with your vegetarian chicken, mushrooms and leek. In a large saucepan, add a dash of olive oil, your water, your shallots and your garlic and fry your vegetarian chicken and chopped portobello mushrooms for about 5-6 minutes and leave to the side.

  • Next, make your roux. In a saucepan, warm your stock and your milk together and leave to the side. Add your butter into another saucepan and melt on a medium heat, then add your flour and whisk until a thick paste is formed.

  • Pour in your stock and milk mix slowly, stirring as you go until smooth and the sauce is thickened. At this point, add in your porcini powder and your mustard and stir through.

  • Stir in your vegetarian chicken and mushroom mix followed by the parsley and leave to cool completely. Once cool, add to a pie dish.

  • Turn your oven to 180º and remove your pastry from the fridge. Bring to room temperature and roll out on a lightly floured surface. At this point you can either use the pastry to create some patterns or you can lay the pastry over the top of your pie mix.

  • Once decided, use your beaten egg wash to cover the pastry and cook for 25-30 minutes on the middle shelf until golden in colour.

Vegetarian Chicken and Portobello Mushroom Pie