Lazy Vegan Chickn Pot Pie

This pie is super warm, comforting and absolutely perfect for this time of year. I forgot how easy and quick it is to make a pie for dinner, especially when using store bought crust and Quorn nuggets, lazy style. In total it took me about 35 minutes to make the whole meal!

About 4 servings ( with some mash on the side of course! )

Ingredients:

• 1 large leek
• 4 cloves of garlic
• 3 carrots
• 1 cup chopped mushrooms
• 1 cup peas
• 1 package Quorn nuggets (or other vegan chicken)
• 1/2 package just roll puff pastry (or other vegan puff pastry)
• 1 tin coconut milk
• 2 stock cubes
• 1/2 cup hot water
• 1 large potato (regular or sweet)

Method:

1. Preheat your oven to 200C.
2. Chop all your veggies. Sauté the leek, garlic, potato and carrots in a large saucepan for 5 minutes with a splash of water or oil. Add the mushrooms and cook another 3-5 minutes.
3. Add the coconut milk, 2 stock cubes (mixed with 1/2 cup hot water.) Cook together on medium-low for about 10 minutes.
4. Cut the nuggets into quarters (easiest to defrost them first or use a very sharp knife.)
5. Add the nuggets and the peas to the saucepan and mix it all together. Taste the mixture, avoiding the uncooked Quorn, and add any salt or pepper to taste.
6. Fill the greased casserole dish with the mixture and top with a layer of puff pastry. Make some small cuts and moisten the pastry with a few drops of non dairy milk.
7. Cook, uncovered in the oven for 20 minutes or until the pastry is golden brown.

I intentionally kept this recipe super simple so that it would be perfect for a quick weeknight meal when you want something a little bit special and cozy. If you try the recipe please let me know how it turned out or tag me in your photos on instagram!