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Recipes for Everyone

Quorn Meatless Chicken & Leek Pot Pie

Serves 6
cooking time
30 mins
336 cals * Per Serving
11.1g sat fat * Per Serving

The delicious and warming chicken and leek pot pie, Quorn style. It’s hearty, wholesome and a sure-fire hit with the whole family.


  • Pastry
  • 1 1/4 cup plain flour, extra for dusting
  • 1/4 tsp mustard powder
  • 3 tbsp butter, diced
  • 3/4 cup white cheddar cheese, grated
  • 5-6 tbsp water
  • Filling
  • 3 tbsp butter
  • 1 tsp vegetable oil
  • 2 medium leeks, sliced
  • 2 cloves garlic, finely chopped
  • 1 bag Quorn Chik'n Tenders
  • 1/4 cup plain flour
  • 1/2 tsp mustard powder
  • 1/2 cup vegetable stock
  • 1 cup milk, plus extra for glazing 


  1. Preheat the oven 400°.
  2. For the pastry, mix the flour and mustard powder together. Rub in the butter until the mixture resembles fine bread crumbs. Add the grated cheese and stir through.
  3. Gradually add sufficient water to form a firm dough. Cover with cling film and chill for 30 minutes.
  4. For the filling, melt the butter and oil in a large saucepan. Add the leeks and cook for 5 minutes over a medium heat until softened but not colored. Stir in the garlic and Quorn Tenders and continue to cook for 2 minutes. 
  5. Stir in the flour and mustard powder and cook for 1 minute. Gradually add the stock and milk stirring until the sauce thickens. Season to taste. Spoon the Quorn mixture into a pie dish. Cover with cling film and cool. 
  6. Roll out the pastry on a lightly floured surface and use to cover the top of the pie dish. Brush the pastry with a little milk to glaze.
  7. Bake for 25 minutes until the top is golden brown.
Serve with seasonal vegetables and roasted potatoes.
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Quorn Product