A Recipe Created using This Isn’t Chicken
From the very first moment that we tried This Isn’t Chicken, we were blown away by both the taste and the texture. This product is so versatile and can be used in many dishes, hot or cold.
Our first time using this chicken was Christmas 2019, we shredded the chicken pieces into a homemade vegan white sauce and used this to make the most delicious vol-au-vent filling. They went down a treat!
Unfortunately our local Holland and Barrett stopped stocking this product shortly after Christmas, meaning we didn’t get the chance to create any more recipes. However, This Uk is now stocked in Tesco & Waitrose and is MUCH easier to get your hands on!
In this recipe we have been quite specific about the ingredients we have used.
This Isn’t Chicken & This Isn’t Bacon has a very unique texture and holds together perfectly in this recipe.
We are also big fans of the Naturli products as they add great flavour. If you need to substitute the Naturli butter, be sure to choose something equally as flavoursome and if you are replacing the Naturli Block is it important to use a hard baking margarine such as Stork.
Vegan Chicken, Bacon & Leek Pie
For the Filling
- 600 ml soy milk
- 1 onion quartered
- 3 garlic cloves crushed with knife
- 2 bay leaves
- 5 small new potatoes quartered
- 190 g This Isn't Chicken
- 1 leek (around 90g) sliced
- 55 g This Isnt Bacon chopped
- 180 g mushrooms sliced
- 1 tbsp olive oil
- ½ tbsp dried parsley
- ½ tbsp dried thyme
- 1 tsp wholegrain mustard
- 55 g vegan butter (Naturli highly recommended)
- 55 g plain flour
For the pastry
- 340 g self raising flour
- 85 g vegetable Trex cubed
- 85 g baking margarine (Naturli block highly recommended) cubed
- ½ tbsp maple syrup
- 1 tbsp plant milk
For the Filling
- Add the 600ml soy milk, bay leaves, onion and garlic to a non stick saucepan and heat gently for 10-15 minutes to infuse the milk with flavour.
- In a separate saucepan, parboil the new potatoes for 8 minutes.
- Heat olive oil and fry the leek, mushrooms, bacon, parsley and thyme for around 5 minutes until the mushrooms are starting to colour and the leek is soft. Stir through the chicken pieces.
- Add the vegan butter and allow to melt. Now add the plain flour a little at a time, making sure it is mixed in thoroughly. Cook for 1 minute.
- Strain the milk to remove onion, garlic and bay leaves and gradually add to the main saucepan containing the chicken and leek filling, stirring after each addition. Make sre no lumps form.
- Stir in the wholegrain mustard.
- Chop and add the onions you removed from the milk earlier, along with the parboiled new potatoes. Season with salt and pepper. Remove the saucepan from the heat and allow to cool.
For the Pastry
- Preheat the oven to 200°C
- Add the flour and both fats to a large mixing bowl, along with a pinch of salt.
- Use the rub in method to combine the flour and fat until a breadcrumb texture is formed.
- Add cold water a spoon at a time and mix with the back of a blun knife. You want just enough water to bring the mixture into a dough. Use your hands to finish combining the dough, the dough should be able to clean the sides of the bowl. Be very careful here, do not add too much water.
- Grease a pie dish that is the right depth for the amount of filling. Half your pastry dough and roll to the correct shape for your pie dish. Lay this pastry in your pie dish and add the filling. Dampen the pastry edge with water where you would like your pastry lid to attach.
- Roll out the other half of your pastry and drape over the pie dish, press the edges with your finger to seal. Make two slits in the middle to allow the steam to escape and trim the edges to neaten.
- Mix the plant milk and maple syrup together and gently glaze the top of your pie.
- Bake for 18-25 minutes on 200°C until golden brown.