Mock Chicken Pot Pie

Serves 4 | Prep time: 20 mins | Cooking time: 30 mins

INGREDIENTS

• 1 leek, sliced
• 3 garlic cloves, crushed
• 1 carrot, finely chopped
• 300g / 10.6oz button mushrooms, diced
• 1 Tbsp of plain flour
• 2 tsp of English mustard
• 1 1/2 tsp Massels ‘chicken’-style stock diluted into a cup of water
• 1/4 cup Tofutti sour cream
• 1/4 cup fresh thyme, chopped
• 1/2 tsp nutmeg
• salt & pepper, to taste
• Vegan pastry
• 250g / 8.8oz ‘Chicken’ nuggets (Purchased from Vincents in Footscray, otherwise diced Fry’s nuggets will do as well)

METHOD

1. Heat oil in a large heavy-based saucepan over medium heat and cook leek, garlic and carrot for 2 to 3 minutes, or until soft. Add mushrooms and ‘chicken’ nuggets. Cook until mushrooms are slightly softened.
2. Mix flour with 2 tablespoons of the diluted stock. Add to saucepan with remaining stock and add mustard. Bring to the boil. Cook until thickened.
3. Add Tofutti sour cream. Stir in thyme and nutmeg. Season with salt and pepper. Set aside and let the mix cool.
4. Preheat oven to 200C / 390F. Lightly grease 4 x 1 1/4-cup capacity ramekins.
5. Divide mixture between ramekins.
6. Cut pastry to fit the tops of each ramekin and cover the mixture with pastry. Press with a fork to seal edges. Brush pastry with vegan margarine, diluted in warm water and dash of olive oil.
7. Place pies onto a baking tray. Bake for 20 minutes, or until golden.