Chicken Pie

Eyes on the pie! This simple pie is hearty and filling and perfect for a cold winter’s day. Or any day really - it’s that good!

Prep time: 60 minutes (+ overnight soak time for cashews)
Cook time: 45 minutes
Serves: 6

Ingredients:

For the crust:

• 300 grams of flour
• 1 tsp of salt
• 150 grams of vegan butter, cold
• 50-60 ml of cold water

For the filling:

• 1 box of Deliciou Plant-Based Chicken
• 100 grams of frozen peas
• 2 medium carrots, peeled and cubed
• 1 onion, finely sliced
• 100 grams of mushrooms, sliced
• 2 cloves of garlic, minced
• 2 Tbsp of vegetable oil
• 1 tsp of salt
• ½ tsp of black pepper
• 1 tsp of dried oregano

For the bechamel sauce:

• 100 grams of cashews, soaked in water overnight
• 500 ml of water
• 1 tsp of dijon mustard
• 1 Tbsp of nutritional yeast
• 100 grams of vegan butter
• 2 Tbsp of all purpose flour
• 1 tsp of salt
• ½ tsp of black pepper

Directions:

Preheat oven to 180C

For the crust:

1. Add all of the crust ingredients in a blender and blitz until the mixture comes together and forms a loose dough.
2. Knead the dough into a ball - it should be soft, not crumbly - if it still crumbles add more water, if it’s too sticky add a little more flour.
3. Wrap in cling film and chill in the fridge for a minimum of 30 minutes.

For the filling:

1. Follow the instructions on the Deliciou Box and prepare the chicken as a mince.
2. Heat up vegetable oil in frying pan on med-high heat.Add mince, onions and garlic and cook for 2 mins, stirring often.
3. Add in carrots, peas, mushrooms and season with salt, pepper and dried oregano. Cook for 5 minutes. Set aside.

For the bechamel sauce:

1. In a blender, add cashews, water, nutritional yeast, dijon mustard and blend until very smooth. Similar texture to milk. Set aside.
2. In a hot pan on med-high heat, melt vegan butter. Once melted, stir in flour and cook for 1 minute until it forms a paste.
3. Slowly add in liquid mixture from the blender, stirring well between each pour to ensure a smooth consistency. Season with salt and black pepper.
4. Cook until the mixture thickens and becomes viscous and smooth like a bechamel sauce.

Assembly:

1. In a bowl, combine bechamel sauce with the filling and mix well. 
2. Transfer this mixture into a pie tin.
3. Remove dough from fridge and roll out dough to 0.5cm thickness with a rolling pin.
4. Carefully place the dough over the stuffing and brush with vegetable oil. 
5. Score the pie to ensure steam from cooking the pie can escape. 
6. Bake in oven for 20 minutes until the pastry turns golden brown. Serve immediately!