Festive Vegan Chicken & Mushroom Pie

Check out this festive recipe from the amazing Romy London

45 minutes

4 persons


  • 1 sheet vegan friendly puff pastry (e.g, Jusrol)
  • 350 gram chestnut mushrooms, sliced
  • 300 gram shallots, diced
  • 1 Tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 Tbsp tomato puree
  • 350 ml vegan pale ale
  • 1 Tbsp maple syrup
  • 3 Tbsp cornflour, mixed with 3 Tbsp cold water
  • Vegan ‘egg’ wash: 3 Tbsp plant milk + 1 Tbsp maple syrup
  • 280 gram Lazy Vegan Chicken Style Pieces

Unroll your puff pastry, place a medium-sized, round oven dish upside down onto the pastry sheet and gently cut around the outside to prepare the topping for your pie. Use the excess pastry to create your pie decorations – cookie cutters might be helpful here.

To a large pan, add olive oil and shallots and cook them on medium heat until translucent. Add the Lazy Vegan Chicken Style Pieces and crushed garlic and cook for a further 5 minutes, stirring regularly.

In the meantime, add the sliced mushrooms to a separate non-stick pan and cook until they begin to soften. Remove any excess liquid, then add the mushrooms to the pan with the shallots.

Pour in the tomato puree, ale and maple syrup and stir to combine. Season to taste with salt and pepper, then drizzle in the cornflour/water mixture and give it a good stir before transferring the contents to a round ovenproof dish.

Gently place your previously cut pastry sheet on top of the pie, gently pressing down the corners. Ensure to cut at least one 2 inch slit into the pastry, so steam can escape during the baking process and decorate the pastry to your liking.

Brush with the vegan ‘egg’ wash and place it in the oven on 190C for 20-25 minutes or until your pastry is golden and cooked all the way through.

Serve warm & enjoy!



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