Creamy Meat-Free Chicken and Mushroom Pie
with Honey Roasted Carrots
Whether you're vegetarian or just eating less meat, this Creamy Meat-Free Chicken and Mushroom Pie proves you can still enjoy British comfort food favourites with this soy-based protein alternative to chicken.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
3 unit(s)
Carrot
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
160 grams
Plant-Based Soy Protein Chicken Pieces
(Contains: Soya)
120 grams
Sliced Mushrooms
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
10 grams
Vegetable Stock Paste
Not included in your delivery
100 milliliter(s)
Water for the Sauce
2 tbsp
Honey
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
In the meantime, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Peel and grate the garlic (or use a garlic press). Grate the Cheddar.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the meat-free chicken pieces and mushrooms. Fry until golden brown, 5-7 mins. Season with salt and pepper.
Add the garlic and fry for 1 min more.
Stir through the creme fraiche, wholegrain mustard, vegetable stock paste and water for the sauce (see pantry for amount). Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 5-6 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Pour your pie filling into an appropriately sized ovenproof dish.
Top with an even layer of mash and sprinkle over the Cheddar.
Transfer your pie to the oven and cook until the cheese is golden and bubbly, 8-9 mins.
When the carrots have 5 mins remaining, drizzle over the honey (see pantry for amount) and return to the oven.
Share your pie between your serving plates.
Serve with your carrots alongside.
