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Quorn Vegetarian Chicken Pieces & Mushroom Pie

(225)

4 out of 5 stars

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Vegetarian recipe of Quorn Gluten Free Pieces and mushroom pie served with carrots, broccoli and green beans in a white dish

Enjoy a tasty Quorn Vegetarian Chicken Pieces and Mushroom Pie. Our vegetarian pie is meat free and now gluten free, using Quorn vegetarian chicken Pieces! It's the perfect vegetarian comfort meal for the whole family to enjoy!

Vegan & Vegetarian Fillets & Pieces Recipes Gluten Free Recipes Pie & Pastry Recipes Vegan and Vegetarian Family Meal Recipes

Serves 4

40 mins

A Challenge

619 cals
(Per serving)

34g of fat
(Per serving)

Gluten free

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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Ingredients

  • 300g Quorn 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

Method

  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 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

 

Recipe Inspiration

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The nation has spoken

(225)

4 out of 5 stars

Helen

5 out of 5 stars

I have been making this for quite a few years now and we still love it! I just use pre-rolled supermarket shortcrust pastry, chestnut mushrooms and often just dried thyme. Still delicious and lovely winter comfort food.

Response from Quorn

Sounds lovely and tasty!

Imogen

5 out of 5 stars

I've made this twice now and it is delicious, and easy!

Andy

5 out of 5 stars

Really good! My meat-eating partner just said this was the best Quorn meal she's ever had. We were worried that it looked a bit sloppy in the pan, but by the time it had cooked in the oven, it was just right.

Judith Turnet

5 out of 5 stars

Brilliant recipe everyone enjoyed

Aimee

5 out of 5 stars

Absolutely delicious.

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