Recipe of Speedy Veggie chicken and mushroom pie

Veggie chicken and mushroom pie. I always think, if you're going to make something quite labour intensive with your own dough etc. you may as well make the most of it and make lots! Remove the chicken and mushrooms from the pan and set aside. Remove from the heat and set aside with the chicken and mushrooms.

Find more dinner inspiration at BBC Good Food. My chicken and mushroom pie is proper comfort food. Encased in puff pastry, and made extra special with bacon, it's a family favourite. You can have Veggie chicken and mushroom pie using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Veggie chicken and mushroom pie

1. You need 1 bag of quorn pieces.
2. It's 2 of leeks.
3. It's 1 box of mushrooms.
4. It's 7 slices of fake bacon (facon if you must).
5. Prepare 2 tins of condensed mushrooms soup.
6. It's 2 of onions.
7. It's 3 cloves of garlic.
8. Prepare 5 of Italian herb thing.
9. You need of Puff pasty.
10. It's of Shortcrust.
11. You need Half of a broccoli.

A classic British savory pie in miniature form, these individual Chicken and Mushroom Pies are the epitome of comfort. Inside a perfectly flaky crust is a luscious. My chicken and mushroom pie is proper comfort food. Encased in puff pastry, and made extra special with bacon, it's a family favourite.

Veggie chicken and mushroom pie step by step

1. Dice onions add to pan on mid heat, fry in butter.
2. Cut up broccoli add then Cut leeks up, add to pan.
3. Dice the mushrooms up and add.
4. Add the quorn and crush the garlic and add, leave for 10 minutes stirring occasionally.
5. Once everything has shrunk down add the soup, swirl out with a little bit of water depends how runny you want it, add the herb thing, bring to boil, then let it simmer for 20 with occasionally stirring.
6. Couldn't be bothered to make pastry so just brought it, roll it obviously, and line your pie tin, add the pie filling and puff pastry for the top and cook for 35 to 45,.

The filling is a lovely creamy chicken and mushroom filling with bacon. Not too much sauce - just enough that it tastes saucy, without the whole thing collapsing when. This rich and creamy pie is a real family winner. Serve with creamy mashed potato or new potatoes and plenty of freshly cooked veggies including spinach, peas and broccoli. The veggies I used were red skinned potatoes, parsnips, green beans, carrots, onions, portabellas and shiitakes.