Quorn chicken and leek pie is a meat-free take on a classic British-style comfort dish, with Quorn pieces and tender leeks in a creamy sauce beneath crisp puff pastry. The filling is cooked on the stovetop before the pie is baked, making it easier to control the sauce and helping the pastry turn golden without overcooking the Quorn.
Ingredients
- 1 sheet ready-rolled puff pastry, about 10 oz (280 g), thawed if frozen
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 2 medium leeks, about 10 oz (280 g) prepared weight, white and pale green parts only
- 1 small yellow onion, about 5 oz (140 g), finely chopped
- 2 garlic cloves, minced
- 1 lb (450 g) Quorn Meatless Pieces, thawed if frozen
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) low-sodium vegetable broth
- ¾ cup (180 ml) whole milk
- ½ cup (120 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (1 g) fresh thyme leaves, or ½ tsp (0.5 g) dried thyme
- ½ tsp (3 g) fine salt, plus more to taste
- ¼ tsp (0.5 g) black pepper
- 1 large egg, beaten with 1 tbsp (15 ml) water, for the pastry wash
Instructions
- Heat the oven to 400°F (200°C). Set a rack in the middle. Rinse the leeks carefully, separating the layers to remove grit, then slice them into thin half-moons. Pat them dry so excess water does not dilute the filling.
- Warm the olive oil and butter in a large skillet or saucepan over medium heat. Add the leeks and onion and cook for 7–9 minutes, stirring often, until softened but not browned. Stir in the garlic and thyme and cook for 30 seconds.
- Add the Quorn pieces and cook for 3 minutes, stirring occasionally. If using frozen pieces, follow the package directions for thawing or cooking; they can generally be added frozen, but the filling may take a little longer to heat through.
- Sprinkle the flour over the mixture and stir for 1 minute to coat the vegetables and pieces. Gradually pour in the broth, stirring constantly to prevent lumps, then add the milk, cream, Dijon mustard, salt, and pepper. Bring to a gentle simmer and cook for 4–6 minutes, stirring, until the sauce thickens enough to coat a spoon. Taste and adjust the seasoning. Remove from the heat and let the filling cool for 5 minutes; it should be saucy, not watery.
- Spoon the filling into a 9-inch (23 cm) pie dish, spreading it evenly. Lay the pastry over the dish. Trim any excess, leaving about ½ inch (1 cm) overhang, then press the edge against the rim to seal. Cut a small cross or a few slits in the center to let steam escape. Brush the pastry with beaten egg, taking care not to let it run down the sides, which can interfere with rising.
- Place the dish on a baking sheet to catch any drips. Bake for 25–30 minutes, until the pastry is puffed and deep golden and the filling is bubbling at the edges. If the pastry browns too quickly, loosely cover it with foil for the final few minutes. Rest the pie for 10 minutes before serving so the filling settles.
Tips
- Clean leeks well: Grit often hides between the layers. Slice them first, swish in a bowl of cold water, and lift them out rather than pouring the water and grit back over them.
- Keep the filling thick: A loose sauce can make the pastry soggy. Simmer until it coats a spoon, and allow the filling to cool briefly before adding the pastry.
- Use the right pastry: Keep puff pastry cold while working and avoid pressing or stretching it. For a deeper dish, add a little pastry overhang and make sure there is a steam vent.
- Check the packet: Quorn product ingredients and preparation directions can vary. Follow the package instructions, especially if starting with frozen pieces.
Serving Suggestions
Serve the pie hot with buttery mashed potatoes, boiled new potatoes, or crusty bread to make the most of the creamy sauce. A green vegetable such as peas, green beans, or broccoli balances the richness, while a simple dressed salad adds freshness. For a full meal, allow one generous wedge per person and spoon any filling that escapes back onto the plate.
Variations
For extra vegetables, add ½ cup (75 g) sliced mushrooms with the leeks or stir in ½ cup (60 g) frozen peas just before taking the filling off the heat. A pinch of nutmeg works well with the cream; add it with the thyme. For a lighter sauce, replace the heavy cream with additional milk, though the result will be less rich. If you cannot find Quorn pieces, use another meat-free chicken-style product in an equivalent quantity, checking its package directions; texture and seasoning may differ. For a vegetarian version, use an egg-free pastry if needed, and brush it with milk instead of egg.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, in a covered container or wrapped pie dish. Keep for 3–4 days in the refrigerator. Reheat individual portions in a 350°F (175°C) oven until piping hot throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave is convenient but softens the pastry, so reheat uncovered in short intervals and check that the center is hot. Freeze cooled portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); avoid repeatedly reheating the same portion.
Frequently Asked Questions
Can I make Quorn chicken and leek pie ahead?
Yes. Make the filling up to 2 days ahead, cool it promptly, and refrigerate it covered. Assemble with cold filling and pastry shortly before baking. The bake may take a few extra minutes if the filling is very cold; check that it is bubbling in the center before serving.
Can I use frozen Quorn pieces?
Yes. Use them according to the product package directions. They can be cooked from frozen in many recipes, but they may release a little moisture and need extra time to heat through. Avoid adding them as a solid frozen block.
Why is my pie filling runny?
The sauce may not have simmered long enough, or the leeks may have carried excess water into the pan. Simmer the filling until it coats a spoon before assembling. Resting the baked pie for 10 minutes also helps it settle before slicing.
Can I make this pie without cream?
Yes. Replace the ½ cup (120 ml) heavy cream with the same amount of milk. The filling will be less rich; if it seems thin, simmer it a little longer before adding it to the dish.
Can I freeze the pie before baking?
For best pastry texture, freeze the filling separately and assemble the pie after thawing it overnight in the refrigerator. If freezing an assembled pie, wrap it well and bake from frozen at 400°F (200°C), allowing extra time and covering the pastry if it browns before the filling is hot. Check the center is steaming hot before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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