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Chicken, Bacon & Mushroom Pie

Serves 6

22 VEX 0749 SHOP February Web Assets 2 Recipe Shot Chicken, Bacon And Mushroom Pie



  1. Mix flour, salt and plant butter until it is the consistency of breadcrumbs.
  2. Add a splash of water and mould into a flat disc. Wrap and refrigerate for an hour.
  3. Butter and line the base of a pie dish with the pastry and cut out a lid. Refrigerate.
  4. Blend the Zero Egg and 50g water and chill ready to seal the pie together.
  5. Roughly chop the vegetables and slowly cook in a saucepan for about 25 minutes until coloured and tender.
  6. Add the chopped thyme and chopped parsley.
  7. Add chopped bacon and chicken pieces.
  8. Bring 600ml water to the boil and mix in gravy powder before adding to pie mix.
  9. Reduce until thickened before adding to the pie base. Use the Zero Egg mix to seal the pie lid and glaze the top of the pie.
  10. Bake at 180°C/355°F for 1 hour until golden brown on top.

Used in this recipe

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