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

Preheat oven to 180c.
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.
Add in a heaped tablespoon of flour and cookout.
Add in The Vegetarian Butcher What The Cluck Chicken Chunks and cook through, frying until lightly golden.
Pour over the vegetable stock and the almond milk and stir through, then allow to simmer for 20 minutes, until reduced and thickened.
Transfer the pie mixture to a round oven dish and top with alternating potato and sweet potato discs, in a spiral pattern.
Bake in the oven for 30 minutes, until the potatoes are crisp and curling slightly.

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