Chickpea, Leek and Mushroom Pie (Vegan)

Chickpea, leek and mushroom pie - this delicious vegan pie is hearty, comforting and utterly delicious. Served with mashed potato and greens it is the ultimate satisfying vegan winter meal. Eggless and dairy-free.

Any time I ask my husband what he wants for dinner, nine times out of ten his answer will be "pie". I can't blame him, you can't beat a good pie!

This vegan chickpea, leek and mushroom pie is a hearty, delicious slab of comfort. The filling is creamy and full of flavour and the pastry is crisp and delicious.

It is easier to make than you might think, though it does take a bit of time, but it is so worth the effort! Not an every day meal to be sure but as a weekend treat it is hard to beat!

I like to serve it with a generous pile of buttery mashed potato and some steamed green vegetables, maybe some gravy too; perfect winter comfort food!

How To Make Chickpea, Leek And Mushroom Pie:

(For ingredients and full instructions see the recipe card below)

Start by making the pastry. Place plain flour and salt in a large bowl and whisk to mix, or place in a food processor and pulse until combined.

Add cold diced vegan block butter and rub it in using your fingers or blend with the food processor until the mixture resembles fine breadcrumbs and no lumps of fat remain.

Add ice cold vodka (or water) and mix; drizzle in a little ice cold water as needed to bring the pastry together into a ball.

Divide the pastry in two, one piece about ⅔rds of the pastry and the other ⅓rd. Shape each piece into a disc. Cover the pastry discs and pop them in the fridge for at least half an hour until it has firmed up a bit. (The pastry can be kept in the fridge for up to two days).

To make the filling gently fry a finely chopped onion and a couple of leeks in some vegan butter until tender. Add sliced chestnut mushrooms, crushed garlic, bay leaves and thyme and cook until the excess liquid has evaporated.

Add a splash of vegan white wine and cook until it has evaporated then stir in plain flour. Cook for a minute then gradually stir in vegetable stock followed by vegan creme fraiche or cream, wholegrain mustard, a tin of drained chickpeas and plenty of salt and pepper.

Simmer the filling gently for about 15 minutes then remove from the heat, allow to cool then refrigerate until cold. It can be kept covered in the fridge for up to two days.

To assemble the pie, roll out the larger piece of pastry on a floured surface until it is large enough to line a 23 cm / 9 inch round 5 cm / 2 inch deep pie dish. (If the pastry has become too firm to roll out, let it come up to room temperature for half an hour first).

Press the pastry into the corners and up the sides and trim off the excess, leaving about 3 cm / 1 inch overhanging. Reserve the trimmings.

Spoon the cooled filling into the pie dish and spread it level.

Roll out the second piece of pastry into a circle large enough to top the pie. Brush the overhanging edge of the pastry base with water then place the circle of pastry on top and press the edges together to seal.

Trim off the excess then crimp the edge of the pastry. Cut a couple of slits in the middle to allow steam to escape.

Bring together the pastry trimmings, roll them out again and cut out decorations for the top of the pie, using a dab of water to stick them on.

Place the pie in the fridge for 20 minutes while you preheat the oven. Brush the top of the pie with non-dairy milk then bake for 50 minutes until golden and the filling is bubbling. If it starts to get too dark before the baking time is up, loosely cover the top with tin foil.

Top Tips:

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

For the pastry it is important to use a vegan block butter/margarine – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Flora, Stork, Vitalite or Tormor blocks are also fine (not the tub versions).

When you are making the pastry try and keep everything as cold as possible – butter straight out of the fridge and ice cold vodka/water to bind it. If the pastry gets too warm it can end up being tough.

Using a bit of vodka instead of water to bind the pastry helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).

To save time you can use store bought pastry if you prefer. Jus-Rol shortcrust pastry is vegan friendly, as are many other supermarket own brand versions.

I like the filling best made with Oatly creme fraiche but you can also use a plant based cream instead if you can't get hold of any of that. Soy, oat or cashew based ones would all be fine.

The filling needs to be completely cold before you assemble and bake the pie, so I recommend either making the filling and pastry the day before you want to bake the pie, or in the morning to bake in the afternoon/evening.

How To Store Chickpea, Leek And Mushroom Pie:

The pie filling and pastry will keep, covered, in the fridge for a couple of days before you assemble and bake the pie.

Once baked, the pie is best eaten fresh but any leftovers will keep in the fridge for up to three days.

Can I Make A Vegan Chicken, Leek And Mushroom Pie Instead?:

Yes absolutely, you can easily swap the chickpeas for about 300g of vegan chicken style pieces. (I like either Iceland's No Chick Strips or Sainsbury's Plant Pioneers chicken style pieces).

Just cook them according to the directions on the packet before stirring them into the filling.

More Hearty Vegan Meals:

Vegan chicken potato pie

Vegan cottage pie

Vegan chilli cornbread pie

Lentil, vegetable and butter bean chilli

Vegan sausage casserole with lentils and farro

Vegetable and pearl barley stew with herby dumplings

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 2 votes

Chickpea, Leek and Mushroom Pie (Vegan)

Chickpea, leek and mushroom pie – this delicious vegan pie is hearty, comforting and utterly delicious. Served with mashed potato and greens it is the ultimate satisfying vegan winter meal.

Course Main Course

Cuisine British

Keyword pie

Prep Time 1 hour hour

Cook Time 1 hour hour 25 minutes minutes

Chilling Time 3 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 6 people

Author Domestic Gothess

Ingredients

Pastry:

• 400 g (3 ¼ cups) plain (all-purpose) flour
• 1 tsp salt
• 230 g (1 cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
• 2 Tbsp cold vodka (or water)
• ice cold water as needed
• non-dairy milk for brushing

Filling:

• 50 g (3 Tbsp) vegan butter/margarine
• 1 large brown or red onion peeled and finely chopped
• 2 medium leeks (about 500g) thinly sliced
• 6 cloves garlic peeled and crushed
• 500 g (18 oz) chestnut mushrooms sliced
• 2 bay leaves
• 1 Tbsp fresh thyme, leaves only (or 1 tsp dried)
• 80 ml (⅓ cup) white wine
• 30 g (¼ cup) plain (all-purpose) flour
• 250 ml (1 cup) vegetable stock
• 200 g Oatly creme fraiche (or 200ml vegan cream alternative)
• 1 tsp wholegrain mustard
• 1 400 g (14 oz) tin chickpeas rinsed and drained
• salt and pepper

Instructions

• Start by making the pastry. Place the plain flour and salt in a large bowl and whisk to mix, or place in a food processor and pulse until combined.
• Add the cold diced vegan block butter and rub it in using your fingers or blend with the food processor until the mixture resembles fine breadcrumbs and no lumps of fat remain.
• Add the cold vodka (or water) and mix; drizzle in a little ice cold water as needed to bring the pastry together into a ball.
• Divide the pastry in two, one piece about two thirds of the pastry and the other one third. Shape each piece into a disc. Cover the pastry discs and pop them in the fridge for at least half an hour until it has firmed up a bit. (The pastry can be kept in the fridge for up to two days).
• To make the filling, gently heat the butter in a large pan. Add the onion and leeks and cook gently, stirring often, for about 10-15 minutes until they are soft.
• Add the crushed garlic, sliced mushrooms, bay leaves and thyme and cook over a medium heat until the excess liquid has evaporated. Add the white wine and cook until it has evaporated.
• Sprinkle over the flour, stir well and cook for a minute then gradually stir in the stock, a little at a time.
• Stir in the creme fraiche or cream, wholegrain mustard, chickpeas and plenty of salt and pepper. Simmer over a low heat for about 15 minutes, stirring often. If it is too dry you can add a splash more vegetable stock but don't add too much, if the filling is too wet it will make the pastry soggy.
• Remove from the heat, allow to cool then cover and refrigerate until cold. It can be kept covered in the fridge for up to two days.
• To assemble the pie, roll out the larger piece of pastry on a floured surface until it is large enough to line a 23 cm / 9 inch round 5 cm / 2 inch deep pie dish. (If the pastry has become too firm to roll out, let it come up to room temperature for half an hour first).
• Press the pastry into the corners and up the sides and trim off the excess, leaving about 3 cm / 1 inch overhanging. Reserve the trimmings.
• Spoon the cooled filling into the pie dish and spread it level.
• Roll out the second piece of pastry into a circle large enough to top the pie. Brush the overhanging edge of the pastry base with water then place the circle of pastry on top and press the edges together to seal.
• Trim off the excess then crimp the edge of the pastry. Cut a couple of slits in the middle of the pie to allow steam to escape.
• Bring together the pastry trimmings, roll them out again and cut out decorations for the top of the pie, using a dab of water to stick them on.
• Place the pie in the fridge for 20 minutes while you preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
• Brush the top of the pie with non-dairy milk then bake for 50 minutes until golden and the filling is bubbling. If it starts to get too dark before the baking time is up, loosely cover the top with tin foil.
• Leave the baked pie to sit for 15-30 minutes before slicing it.

Notes

• For the pastry it is important to use a vegan block butter/margarine – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Flora, Stork, Vitalite or Tormor blocks are also fine (not the tub versions).
• The filling needs to be completely cold before you assemble and bake the pie, so I recommend either making the filling and pastry the day before you want to bake the pie, or in the morning to bake in the afternoon/evening.