Name: NoChicken Pot Pie
Yield: 10
Ingredients: 450.0g Onions; 400.0g Leeks; 400.0g Carrots; 50.0ml Olive oil; 2.0g Thyme; 300.0ml White wine; 50.0g Cornflour; 300.0ml Water; 20.0g KNORR Professional Vegetable Jelly Bouillon 800g; 30.0ml COLMAN'S Wholegrain Mustard 2.25L; 500.0ml Soya Milk (unsweetened); 10.0g Lemon zest; 800.0g The Vegetarian Butcher NoChicken Chunks 1.75kg; 2.0g White Pepper; 3.0g Salt; 750.0g Shortcrust pastry; 1.0g Xantham gum; 20.0g Tomato puree; 65.0ml Balsamic vinegar; 30.0g Caster sugar; 60.0ml Cranberry sauce.; 25.0g Marmite Yeast Extract 600g Tub; 150.0ml Red wine; 6.0g Rosemary; 15.0g KNORR Professional Vegetable Jelly Bouillon 800g; 600.0ml Water; 20.0ml Olive oil; 150.0g Onions; 1.0g Salt; 3.0g Pectin Powder

Preparation

For the pie mix:
- Peel and thinly slice the onions and carrot then slice the leeks.
- Heat oil in a pan and sweat vegetables for 5 minutes or until soft then add the thyme.
- Add the wine and bring to the boil then reduce by half.
- Sprinkle in the cornflour to create a smooth mixture then add the Colman's Wholegrain Mustard and Knorr Professional Vegetable Jelly Bouillon.
- Pour in the water and soya milk then bring to a simmer for 20 minutes.
- Fold in the NoChicken chunks, lemon zest and seasoning then remove from the heat and chill until needed.
To make the pie:
- Roll out the pastry and line 10 greased pie moulds.
- Spoon in the filling and top with a pastry lid.
- Bake at 170ºC for 20-25 minutes or until golden.
For the gravy:
- Heat oil in a saucepan and add the onion then cook for 10-12 minutes or until caramelized.
- Add the sugar, caramelise again, then add the balsamic and reduce until syrupy, then add the tomato puree and cook out for 1 minute.
- Pour the red wine, allow to reduce by 2/3's.
- Add the marmite, cranberry sauce, rosemary, bay leaf, Knorr Professional Vegetable Jelly Bouillon and water
- Bring to the boil then cook for 5 minutes then remove from the heat and blend in the xantham gum and pectin then return to the heat and simmer for 2 minutes
- Once the gravy has thicken, pass through a fine sieveand serve with the pie.
To serve:
- Allow the pies to rest for 5 minutes before unmoulding and placing on to a serving plate.
- Serve with mash potato, tender stem broccoli and a jug of the gravy.

NoChicken Pot Pie

Packed vegan pie mix made with The Vegetarian Butcher NoChicken, served with creamy mash laced with Hellmann’s Vegan Mayo.

Ingredients

For the pie mix:

KNORR Professional Vegetable Jelly Bouillon 800g

COLMAN'S Wholegrain Mustard 2.25L

The Vegetarian Butcher NoChicken Chunks 1.75kg

To make the pie:

For the gravy:

Marmite Yeast Extract 600g Tub