This creamy vegan Chicken and Leek Pie is the ultimate winter comfort food, that is both hearty and healthy at the same time. The recipe includes 2 of your 5 a day and a healthy dose of plant based protein meaning it is a great balanced meal when you are looking for a warming feed.
Why you should make this Vegan Chicken and Leek Pie
During winter we all tend to crave more warming comforting foods, which by default tends to be more carb based. Whilst some of the options we all turn to can end up not always being that balanced, this recipe is 100% not the case. This balanced meal, is not only comforting but will also leave you feeling satisfied afterwards through the combination of plant based protein, colourful veggies and potatoes.
Other notable great things about this vegan Chicken and Leek Pie:
- Ready in 30 minutes: this recipe can be prepared and cooking in 30 minutes and even leave you for leftovers the following day
- Balanced: this winter salad is a balanced choice with protein from the vegan chicken, carbs from the potatoes whilst also being dense vegetables from the carrots and leeks
- Soy free: for anyone that follows a plant based diet but has an allergy to soy, this recipe is for you
- Gluten free: a hearty meal option that is free from gluten if you pick a gluten free flour to thicken your sauce
Recipe Notes and Adaptions
- Keeping the skins on the potatoes and carrots helps maximise the nutrients you can gain from them. Just give them a good wash before you use them
- Using a food processor to chop your veggies makes things a little bit quicker, by pulsing them to get a rough texture. You can absolutely use a chopping board and knife though to get the same effect
- Swap out regular flour for gluten free flour to make the recipe entirely gluten free. Just double check your vegan chicken doesn’t include gluten
- Swap out the white potatoes for sweet potatoes
- If there are just two of you, rather than cutting the recipe quantity in half why not just keep the other half to eat in a few days time. Just allow to cool and pop in the fridge until needed, it will last 2 – 3 days if covered and refrigerated
- For an extra crispy top, pop the pie under the grill to get that golden colour before serving
Vegan Chicken and Leek Pie
Course: MainsCuisine: Savoury, Comfort FoodDifficulty: Easy4
servings10
minutes30
minutesThis creamy vegan Chicken and Leek Pie is the ultimate winter comfort food, that is both hearty and healthy at the same time.
Ingredients
330g Vegan chicken
2 Leeks
3 Medium carrots, washed and skin on
5 White potatoes, washed and skin on
3 Garlic cloves, peeled and finely chopped
1 Vegetable stock cube
1 Tsp dijon mustard
1 Tbsp olive oil
1 Tbsp white flour
4 Tbsp plant based cream cheese
3 Tbsp plant milk
Directions
- Preheat an oven to 200oc and boil a kettle full of water
- Chop the potatoes into bite sized pieces, place in a saucepan and cover with boiling water. Add a couple of pinches of salt to the water and cover. Bring to the boil and then leave to simmer for 10-15 minutes until a fork can go through them easily. Drain and leave for a few minutes to steam dry
- Whilst the potatoes are cooking, cook your vegan chicken according to packet instructions
- Chop the leek and carrots into chunky pieces add to a food processor and pulse until you get a chunky mix (if you don’t have a food processor you can get the same effect with a chopping board and knife, I’ve just used a food processor for speed)
- Heat a large frying pan on a high heat and add a tbsp of olive oil. Once heated add the carrot and leek mixture, stir though so coated in the oil and leave to soften for 4-5 minutes stirring occasionally
- Boil the kettle again and add 300ml of boiling water to a jug with 1 vegetable stock cube, the Dijon mustard and stir to combine
- Once the carrot and leeks have started to soften and are looking caramelised on the edges, add the garlic to the pan with 1 tbsp white flour and stir through for about a minute to combine
- To the same pan add the stock and the plant based cream cheese, stir through to combine. Over a medium to high heat, stirring occasionally, bring to the boil and then leave to simmer until thickened (usually 4-5 minutes)
- By now the vegan chicken should be cooked, if it isn’t already, break up into small pieces and add to the sauce in the frying pan and stir through to combine
- Make the mashed potatoes by adding the drained potatoes to the same pan you used to boil them with 3 tbsp plant milk, salt and pepper and mash together until smooth. If they are still too dry add a little more plant milk or some olive oil
- Now all the elements are cooked, assemble the pie. Place the vegan chicken mixture in the bottom of an oven proof dish and top with the mashed potatoes
- Bake in the oven for 20 minutes until golden on top and bubbling at 200oc
Notes
- I used 2 x 20cm round oven proof dishes to make the pies, each serving two people. You can do the same of just use one larger dish
- Perfect served alongside some sauteed greens
I canβt wait to hear what you think of these Creamy Chick’n’ and Leek Pie so please leave a comment below and tag me in your wonderful creations! Iβm @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. Iβm also on Facebook β please say hello!
