Not-Chicken, Mushroom and Kale Pot Pie

As part of my seasonal ingredients for this month, I decided to use the ALT Chicken that I had and combine it with seasonal kale (add some mushrooms of course) to make a pot pie! 

This is would be incredibly easy to make vegan, it just has an egg wash on top of the pastry and I used Creme Fraiche when making the sauce but if you know dairy-free alternatives then this is a tasty vegan meal for you! I made this as a “week-day” meal just to see if it would take a long time, it only took about 50 minutes overall, which includes 40 minutes cooking time! I actually used a BBCGoodFood recipe for a normal chicken pot pie but obviously just used vegan meat, it worked perfectly and my chicken cooked well and blended with the sauce and pastry just right! If you’re looking for a way to maybe use up some ingredients or just treat yourself towards the end of this terrible year, then this hearty meat-free pot pie is definitely the way to go! 


Ingredients 
Serves 4

Half an Onion 
3 sprigs of Thyme 
2 Garlic Cloves 
350g Alt Chicken (or any vegan chicken brand)
250g Mushrooms, sliced
300ml Veggie Stock 
100ml Creme Fraiche 
100g Kale 
2 tbsp Plain Flour
375g Puff Pastry (I could only get a 500g pack so I just cut pastry around the dish to fit)
1 Egg Yolk 


To begin with, heat some oil in a frying pan on low-medium heat and fry your onions for around 5 minutes until soft and translucent, then add in the herbs and garlic for another minute to infuse.  


Add your chicken to the pan and fry this until they’re slightly golden, we aren’t looking to fully cook the chicken as it’s going to go in the oven but as long as the outside of most of it is golden, then it’s all good. 


Next, add all your mushrooms to the pan (with a bit more oil if you need to) and cook this all together for another 5 mins. Preheat your oven to 200C/ 180 Fan/ Gas Mark 6.


Using a veggie stock cube, make 300ml of stock up and pour this into the frying pan (be careful it doesn’t spit!)


Now, add in the creme fraiche and kale as well as a good helping of salt and pepper and stir it around until the creme fraiche has mixed with the stock. Turn the heat down to medium heat, throw in the flour and stir until you see the sauce begin to thicken.


Now for the pastry! If you have the right amount then you’re all good but I could only get a 500g pack and it might be worth you checking the pastry isn’t too big by doing what I'm about to do. Start by rolling out the pastry onto a lightly floured surface until it’s about an inch thick. 


I placed my roasting dish on top of the pastry and then used a sharp knife to roughly cut around it (it doesn’t have to be perfect, as long as the pastry will fit each corner of the dish. 


Now, take the frying pan off the heat and pour the contents into your roasting dish! Gently flatten it out for the pastry to go on top. 


Place the pastry on top of the filling and press it down, making sure it covers all corners and sides. Cut at least one cross into the pastry to allow the steam to escape and brush your egg yolk all over the top so the pastry gets a nice shine! Bake for 30 mins until the pastry has puffed and it’s got a golden shine. 



Doesn’t it look amazing?! I was surprised how easy this was and how quickly it all came together, the pastry was perfect and the filling was so thick and creamy. The ALT products (in my opinion) are the perfect chicken substitute, it has a thick bite, it fry/bake/shreds well, and even has a chicken flavour but mixed in with all that creamy sauce, mushrooms and kale it was just the perfect meal to cook up for you and your loved ones on a freezing winter evening! 
If your New Years' resolution is to eat less meat or cut out meat altogether, I say go for it! It really isn’t as hard as you think, once you get over the initial convenience of using meat as a meal. if you have the time to try this meal with the ALT chicken, then please do as I think you’ll realise it’s very easy to cut out/cut down on meat when you have incredible alternatives like this, AND this brand has just opened up a whole lot more cooking for me, I can pretty much cook any real meat dish I find now and just sub the meat for ALT meat! 
(Also I feel like I need to say that I just really love the ALT products, I wasn’t asked to say anything by anyone I just bought a pack of ALT chicken and ALT beef over Christmas and tried to make some dishes with them and was blown away by the quality.) 

Happy New Year 

H x 

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