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What The Cluck Vegan Chicken Pie Recipe
A British favourite with a twist, just without the animal! This iconic British staple will get even the most carnivores among us around the dinner table before you can ring the dinner bell.
- 80 Minutes
- 4 Servings
Ingredients
- 1 tbsp vegetable oil
- 1 clove garlic, diced
- 2 leeks, chopped
- 250 grams chestnut mushrooms, quartered
- 4 sprigs thyme leaves, leaves removed and chopped
- 400 ml Knorr vegetable stock
- 150 ml almond milk
- 1 tbsp flour
- 3 large potatoes, thinly sliced
- 3 sweet potatoes, thinly sliced
- Water & Lemon juice to soak the potatoes in
- 160 gram The Vegetarian Butcher What the Cluck
Preparation
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Preheat oven to 180c.
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Heat a drizzle of oil in a pan over a low to medium heat and add in the garlic, leeks, mushrooms and thyme and cook until soft.
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Add in a heaped tablespoon of flour and cookout.
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Add in The Vegetarian Butcher What The Cluck Chicken Chunks and cook through, frying until lightly golden.
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Pour over the vegetable stock and the almond milk and stir through, then allow to simmer for 20 minutes, until reduced and thickened.
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Transfer the pie mixture to a round oven dish and top with alternating potato and sweet potato discs, in a spiral pattern.
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Bake in the oven for 30 minutes, until the potatoes are crisp and curling slightly.
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