Quorn Chicken Pie

Ingredients

• 25 g butter
• 2 small leeks (sliced)
• 150 g chestnut mushrooms (thinly sliced)
• 200 g Quorn chicken pieces ((or 400g leftover roast chicken or 2 small chicken breasts))
• 1 tablespoon plain flour
• 1 vegetable stock cube ((or 1 chicken stock cube))
• 300 ml boiling water
• 300 ml crème fraîche
• 1 tablespoon thyme leaves
• Salt and pepper
• 500 g block puff pastry
• A small amount of milk
• Vegetables to serve

Instructions

1. 1

   Pre-heat the oven to 220C / 200C fan / gas mark 7 / 425F.

2. 2

   Melt the butter in a deep, wide pan over a low heat. Add the leeks, stir and put the lid on. Cook for about 5 minutes until soft. Stir occasionally.

3. 3

   Take the lid off, add the mushrooms and turn the heat up. Cook for 2 minutes and then add the Quorn chicken pieces. Cook for 2 more minutes.

4. 4

   Meanwhile make a simple gravy: put the plain flour in a jug. Crumble in the stock cube and mix together with a small amount of cold water. Add the boiling water and stir.

5. 5

   When the Quorn chicken pieces have cooked for 2 minutes, add the gravy and the crème fraîche and stir. Add the salt, pepper and thyme and bring to the boil. Bubble for 2 minutes and then pour into a large oven dish.

6. 6

   Roll out 1 pack of puff pastry to about 5cm bigger (in each direction) than your oven dish. Score the pastry gently in a crisscross design.

7. 7

   Brush the pastry with a little milk and then place the pastry over the filling, tucking in the excess.

8. 8

   Cook the pie in the preheated oven for 20-25 minutes until the top is puffy and brown and the filling is bubbling.

9. 9

   Serve with vegetables.