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Recipes for everyone

Quorn Gluten Free Meat Free Chicken & Mushroom Pie


Serves 4
cooking time
40 Minutes
619 cals * Per Serving
16.9g sat fat * Per Serving

Enjoy a tasty meat free Chicken and Mushroom Pie, meat free and now gluten free, using Quorn Meat Free Chicken Pieces.


  • 300g Quorn Meat Free Chicken Pieces
  • 2 tbsp vegetable oil
  • 1 onion, finely diced
  • 1 clove of garlic, crushed
  • 100g mixed mushroom , finely diced
  • 200ml dry white wine
  • 100ml cream
  • 1 vegetable stock cube dissolved in 300ml hot water
  • 1 tbsp cornflour dissolved in 2 tbsp cold water
  • ½ tsp black pepper
  • 1 bunch fresh thyme
  • Ingredients for the Pastry
  • 200g gluten free flour
  • 1 tsp xanthan gum
  • Pinch of salt
  • 75g butter
  • 50g grated Cheddar
  • 6 tbsp cold water
  • 1 egg yolk, beaten


  1. Preheat the oven to 200C/400F/Gas Mark 6
  2. To make the pastry, sieve the flour, xanthan and salt into a bowl. Rub in the butter to make breadcrumbs then stir in the cheddar. Mix in the cold water gradually and form a dough. Cover and refrigerate for 15-20 minutes
  3. Preheat the vegetable oil in a frying pan and cook the onions for 5 minutes until softened. Add the garlic and mushrooms and continue to cook for a further 2 minutes. Add the wine and cook until the liquid has evaporated. Add the cream and stock, bring to the boil then simmer for 5 minutes. Add the corn flour and water and stir until thickened. Stir in the Quorn Meat Free Chicken Pieces, black pepper and thyme. Pour into a pie dish
  4. Roll out the pastry dough on a lightly floured surface and roll to ½ cm thickness and gently cover the pie filling. Prick a few holes in the pastry and brush with the egg yolk
  5. Bake for 25-30 minutes until golden brown


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