No Cluck Chicken and Vegetable Spring Pie

This recipe is the perfect centrepiece for any family lunch. Easy, nutritious and looks far more expert than the actual expertise needed!

No Cluck Chicken and Vegetable Spring Pie

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium


  • 375g pack of ready rolled puff pastry

  • 1 tablespoon of olive oil

  • 1 large knob of butter

  • 2 cloves of crushed garlic

  • 6 leeks cleaned and chopped

  • 1 chopped onion

  • 250g of chestnut mushrooms, cleaned and chopped into quarters

  • 500g of frozen Quorn pieces

  • 4 x carrots chopped

  • Small bundle of asparagus, trimmed and chopped

  • 125g of petit pois peas

  • 45g of plain flour

  • 150ml of white wine

  • 100 ml of vegetable stock

  • 2 tsp of Dijon mustard

  • 150ml of double cream

  • 60g of grated pecorino, or parmesan substitute

  • A few sprigs of chopped fresh tarragon

  • 1 tsp of celery salt

  • 1 tsp of dried parsley

  • Salt and pepper to taste

  • 1 beaten egg and a good pinch of salt for the egg wash


  • Preheat the oven to 200C
  • Put a pan of salted water on to boil, when bubbling add the carrots and cook for 8 minutes, then add the chopped asparagus, petit pois peas and boil for a further 2 minutes. Drain and blanch in cold water to retain their colour and bite. Put aside until needed.
  • In a large cooking pot, heat the olive oil, and butter, then add the garlic.
  • Add the leeks and onions and sweat gently until softened but still retaining their colour.
  • Add the chopped mushrooms, celery salt and season with salt and pepper and cook for 5 mins.
  • Tear the Quorn bag slightly and put in the microwave for two minutes – this is my cheat to half defrost the Quorn before adding to the pot, cook for a further 5 mins.
  • Pour in the white wine and give everything a good stir, cook for another 5 mins, then add the flour and give everything a really good stir.
  • Followed with the Dijon mustard, hot vegetable stock, and cook for a few more minutes.
  • Add the double cream, tarragon, parsley, and season to taste again.
  • Cook for a further 5 minutes before adding the grated cheese, now add the blanched carrots, peas, and asparagus, stir well to combine.
  • Pour the filling into a large ovenproof casserole dish
  • Cut thin strips of pastry off the rectangle of your pastry just to line the rim of the casserole dish, brush with a little egg wash.
  • Carefully lay the pastry over the dish and make two slits for the steam to escape. If you fancy you can cut out shapes as I have done and arrange decoratively.
  • Pinch and crimp the sides of the pastry, and then brush the egg wash all over.
  • Bake for approximately 30 minutes, until the pie is bubbling, and the pastry is golden.


  • Bake for approximately 30 minutes, until the pie is bubbling, and the pastry is golden.

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