Chicken Pie

Chicken and Leek Pie

A plant-based twist on a classic, this Chicken & Leek Pie, starring What The Cluck chicken chunks from The Vegetarian Butcher, is the just the way to warm hearts and cockles during the festive season. Dig in and taste something revolutionary. 


  • 25 Minutes
  • 4 Servings
  • 1 pack The Vegetarian Butcher What the Cluck
  • 1 medium-sized leek
  • 1 clove garlic
  • 1 chopped tarragon
  • chopped parsley
  • 100 millilitres vegan cream
  • 25 grams plant based butter
  • 25 grams plain flour
  • 1 tablespoon mustard
  • 1 vegetable stock cube
  • 300 grams puff pastry


  1. Add the vegetable stock to a medium pan and simmer

  2. Poach the What The Cluck pieces and leek until the leeks have softened

  3. In a separate pan, gently heat the butter with the garlic and add the plain flour

  4. Cook out for 2 minutes then slowly add the contents from the other pan

  5. Stir until it thickens and begins to simmer then add the vegan cream

  6. Fold in the mustard, tarragon and parsley then leave to chill slightly

  7. Meanwhile, line a pie mould with one sheet of the puff pastry. Prick the base with a fork, line with baking paper and add baking beans

  8. Blind bake for 20 minutes in the oven at 170C until the base is cooked. Remove paper and beans

  9. Fill pie base with filling, top with the other sheet of puff pastry and crimp the edges

  10. Brush with glaze and bake in oven for 20-25 minutes until cooked and golden

  11. Serve and enjoy

table full of small plate dishes