Classic Asparagus, Mushroom and "Chicken" Pie Slice [Vegan]
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Rate This Recipe
Print Recipe
Prep Time:
Cook Time:
Servings: 9 pie slices
Prep Time
Cooking Time
pie slices 9
You can leave the vegan chicken out of this recipe if you want. With so many vegan chicken substitutes on the market having a similar texture, taste and protein content as real chicken - why not give this recipe a go. Gardein and Beyond Meat are trusted brands. Soy protein or pea protein based-chicken products work best in this recipe. Chop your ingredients really small for this recipe.


pie slices
  • 3 tbs vegan butter
  • 7-8 spears fresh asparagus (ends trimmed, finely chopped)
  • 1 very large brown onion (very finely sliced)
  • 160 g button mushrooms (sliced thinly)
  • 2 tbs plain flour
  • 3 tbs non-dairy milk
  • 1/2 cup vegan chicken stock (or mushroom stock)
  • 150 g vegan "chicken" fillets (chopped into 1cm slices)
  • 2 standard ready-rolled puff pastry (thawed if frozen)
  • 1/2 tbs vegan butter, extra (melted)
  • 1/2 tbs non-dairy milk, extra
  1. Heat the vegan butter in a saucepan and over a medium heat, cooking onion and asparagus until softened.
  2. Add in the button mushrooms and cook for about 1 minute until just soft.
  3. Add in the plain flour and non-dairy milk and stir until the veggies are coated in the flour mix.
  4. Add in the stock and bring mix to the boil until thickened and most of the liquid has evaporated.
  5. Stir in the small chicken pieces (if using) and set aside the mix to cool. Heat an oven to 180C
  6. Line a baking tray with baking paper and place one large square puff pastry sheet on the tray.
  7. Spread mix thinly and evenly over base (leaving a 0.5cm border around the edges) and place the other pastry sheet directly on top. Press down the top pastry layer to seal slightly.
  8. Poke holes in the top the mix the extra non-dairy milk and melted vegan butter together and brush mixture over the top of the pastry.
  9. Bake for about 20-25 minutes until puffed and golden. Very carefully (pie is very soft) slide the pie onto a heatproof surface and using a very large sharp knife (or a pizza cutter) cut the pie into thirds (both ways) so you have 9 pies.

Home Recipes Lunch Lunch Bakery Pies Classic Asparagus, Mushroom and “Chicken” Pie Slice [Vegan]