Name: Quorn Meatless Chicken Mini Pot Pies
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 pkg Quorn Pieces [https://www.quorn.co.nz/products/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

Vegetarian Quorn Pieces product packaging with nutritional information

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Cook mode (Keep screen awake)

Ingredients

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

Method

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.
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.
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.
Bake for 18 to 20 minutes or until biscuits are golden brown. Let cool for 5 minutes; remove from pan. Sprinkle with green onions.