Vegan ‘Chicken’ Leek and Mushroom Pie


A delicious and easy Gluten-Free Vegan pie!

5 from 1 vote

Servings 5 Servings
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins


  • Chopping Board
  • Chopping Knife
  • 5 Pie Trays
  • Baking Paper
  • Measuring Utensils: tbsp, tsp, a cup, 1/4 cup
  • Rolling Pin
  • Frypan
  • Stirring utensil


Pie mixture

  • 1 tbsp vegan butter
  • 1 leek
  • 6 large mushrooms (chopped up small)
  • 1 packet of vegan chicken pieces
  • 1/4 cup vegan cream cheese
  • 1 tsp dijon mustard
  • 1 sprig thyme
  • 1 vegan chicken stock cube
  • salt and pepper to taste
  • 4 tbsp water
  • 1 packet of ready to roll gf puff pastry
  • 1 cup rice (for blind baking)


Make Your Pie

  • If your gf pastry is frozen, leave out to defrost whilst you are making the filling.
  • Trim off and discard the root end of the leek and slice horizontally into small pieces. Melt the vegan butter in a frypan over medium heat. Add sliced leeks into pan and cook for about 15 minutes, stirring occasionally.
  • Add in your vegan chicken pieces and using two forks, pull them apart into smaller pieces. Cook until warmed through. Add in your mushrooms and cook until they release their water. Roughly chop your fresh thyme and add to the mushrooms.
  • Add in the vegan cream cheese, dijon mustard, salt and pepper, chicken stock cube and water. Stir to mix everything through nicely. Let your mixture simmer for about 5 minutes or until the sauce reduces and thickens. Take off heat and allow to cool completely (this helps your pastry to not become soggy)
  • Preheat your oven to 180°C.
  • Roll out your pastry until it is about 4-5mm in thickness. Using the pie tray you are going to use, turn it upside down on the pastry and cut around it. This will be the bottom of your pie. Spray your pie tray with oil and put your cut pastry in the bottom of the pie tray. Cut a piece of baking paper and put it on top of your pastry. Fill with rice. Bake for about 15 minutes until your pastry is firm, then take out the baking paper and rice and cook for a further 5 minutes or until your pastry is golden and flakey.
  • Fill your blind baked pastry with your pie mixture and top with more rolled out pastry, pushing down the edges with a fork to seal. Use a knife or fork to poke a few holes in the top. Brush the top with oil and cover with a moist towel to prevent your pastry from drying out. Wait to put your pie in the oven until the potatoes are almost done.
Course: Main Course
Keyword: Gluten free, Pie, Vegan

Join the Conversation

  1. Donna Mclean says:

    5 stars
    OMG! So delicious this is now a family favourite

    1. Hi Donna! It’s so nice to hear everyone loved it! Thanks for sharing 🙂

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