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Quorn Meatless Chicken Mini Pot Pies

These pot pies are made with prepared biscuit dough for a quick and easy weeknight dinner when the kids are back at school. Serve with a simple green salad or steamed veggies.

Serves 10

60 mins

A Little Effort

630 kJ
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

Low in Fat

Good Source of protein

Good source of fibre


  • 1 pkg Quorn Pieces
  • 2 tbsp canola oil
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 2/3 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 2 tsp finely chopped fresh thyme
  • 1/4 tsp each salt and pepper
  • 4 tsp all-purpose flour
  • 1 cup reduced-sodium vegetable broth
  • 1 tbsp Dijon mustard
  • 1 can (7 1/2 oz) refrigerated biscuit dough
  • 2 green onions, sliced


  1. Preheat oven to 375°F. Heat oil in large skillet set over medium-high heat; cook onion, celery, mushrooms, garlic, thyme, salt and pepper for about 5 minutes or until onion is slightly softened.
  2. Add Quorn Pieces; cook for 2 minutes. Sprinkle flour over top; cook, stirring, for 1 minute. Slowly stir in broth and bring to boil. Reduce heat to medium-low; cook, stirring often, for 8 to 10 minutes or until sauce thickens slightly. Stir in mustard.
  3. Meanwhile, on lightly floured work surface, roll out each biscuit into 6-inch round; repeat to make 10 rounds. Place each round in greased muffin cup, firmly pressing dough into bottom and up side of each muffin cup. Spoon filling evenly into each cup.
  4. Bake for 18 to 20 minutes or until biscuits are golden brown. Let cool for 5 minutes; remove from pan. Sprinkle with green onions.

Chefs tip

For a healthier version, add peas and carrots to the pot pies.

Recipe Inspiration

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