Mushroom, Leek and Chestnut Pot Pies
Pot pies are pure comfort food. These vegan mushroom pot pies with leek and chestnut are easily prepared and ooze with a yummy bechamel for a comforting and easy vegan dinner.
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This vegan pot pie recipe is vegan baking made easy and is perfect on a wintery day.
You may already know that ready-rolled puff pastry is vegan – it’s a revelation when you stare at the back of the packet and see that the ingredients are vegan because it means that dishes you would have otherwise thought off-limits are suddenly back in the kitchen.
Leek and mushroom is a classic pie filling but is made even more satisfying with the addition of chestnuts in this recipe.
You can make these vegan pies ahead of time, uncooked, and keep them in the fridge for a day before baking. Serve with steamed vegetables or go all out and make it pie and chips night.
Whatever you decide, you can serve them differently the next time! The mushroom pot pies are so comforting and easy to make that you’ll be having them again.