Vegan chicken, leek and mushroom pie

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Step 1

Place the chicken, mushroom, leeks, carrot, turmeric, tarragon, stock cubes and pepper into a saucepan then add enough water to cover by 1-2 cm.

Step 2

2. Bring to the boil, then gently simmer for 10 minutes, or until the carrots are cooked, by which time the liquid should just cover the meat and vegetables.

Step 3

3. Once cooked, strain the chicken and vegetables out. Measure the liquid that’s left, and return 400ml to the pan and bring to a simmer

Step 4

4. Mix the flour and butter together, then stir into the simmering liquid, it needs to be nice and thick. You will probably need to simmer for a minute or so.

Step 5

5. Once thickened add the sweetcorn, chicken and vegetables and re-season, then cool and chill well.

Step 6

6. Preheat the oven to 200C gas 6. Line two pie tins with two of the sheets of pastry and leave a nice overhang. Spoon in the chilled thickened mix and press down slightly.

Step 7

7. Brush the top edge with milk and lay over the remaining sheets of pastry, trim off the excess, thumb up and crimp nicely.

Step 8

8. Brush with oat milk, make a small incision, place on baking trays and cook in the pre heated oven for 30-40 minutes or until nicely browned and piping hot.

Step 9

9. Serve with extra gravy (made using the remaining cooking stock), and vegetables of your choice.