Thursday, 10 November 2011

Day 10: 'Chicken' & Vegetable Pie

After trying out my TVP mince in my Spaghetti and 'Meat'balls recipe, I came to the conclusion that the little vegetable chunks reminded me of those similar to chicken and vegetable pies bought at gas stations (very guilty of eating them once upon a time). Along with that thought, I've never made an actual pastry pie before. So enough babble here's the recipe!!

'Chicken' & Vegetable Pie



Vegan Flaky or Puff Pastry
2 Cups Cooked TVP minced
2 Cups Vegan Chicken Stock

5 & 1/2 Cups Vegetable Stock
3 Carrots, diced
1 Cup Peas
1 Cup Corn Kernals

1 Large Onion, diced
3/4 Tsp Thyme, minced
3/4 Tsp Sage, minced
1 Tbsp Nutritional Yeast
3 Tbsp Olive oil

3/4 Cup Flour
3/4 Cup Nuttelex (vegan margerine)

Salt & Pepper, to taste

1. In a frying pan add olive oil, onion, carrots, thyme and sage. Cook for 10 mins.

2. To make a roux: In a small saucepan add vegan margerine, whisk in flour gradually until a thick light brown mixture appears.

3. Boil stock in a large stockpot and add in carrot mixture, then add in peas and carrots. Simmer until ingredients are soft.

4. Slowly add in roux to stock mixture a tablespoon at a time mixing with a whisk. A thick creamy mixture should form. Add in salt and pepper to taste. Take off heat and set aside.

5. When chicken mixture has cooled line a pie dish with pastry and pour in mixture. Top with a layer of pastry and scour edges with a fork.

6. Bake at 200c for approximately 25-30 mins or until pastry is brown and crunchy. Take out of oven and let cool. Serve with mushroom gravy and mashed potatoes or cheezy polenta. Enjoy!


  1. Wow, this looks so delicious! I might have to try out the recipe soon.
    Love your blog, by the way! You are super adorable :)

    xo, Samantha

  2. Awh thankyou so much! The photo is a bit crappy but this was so delicious I was so proud of myself haha. Loving your blog too, you just scored yourself a new follower! <3