The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Heura Chick'n & Leek Pie & Maple Carrots
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High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 3 carrot
- 4 large potatoes
- 2 leek
- 1 unwaxed lemon
- 2 tsp dried thyme
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 150g peas
- 4 garlic clove
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tsp maple syrup (maple syrup(100%))
Nutritional Information
Calories: 486
Protein: 25g
Carbs: 65g
Fat: 12g
Creamy Heura Chick'n & Leek Pie & Maple Carrots
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a medium baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large oven-proof dish, a sieve, a peeler, a grater, a measuring jug & a masher
Get started
- Peel and chop the potatoes into 3cm chunks, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain and return to the pan
- Cut the carrots into 2cm thick batons (peel optional). Place on the lined tray, drizzle with 1/2 tsp oil, season with a pinch of salt and pepper and roast for 15-20 mins, until golden. In the final 1 min of cooking, drizzle with the maple syrup and toss to coat
Meanwhile, finish the prep & start the sauce
- Trim and thinly slice the leeks. Finely chop or grate the garlic. Zest half the lemon and cut into wedges. Dissolve the stock in the jug with 200ml boiling water
- Heat the large frying pan on medium-high heat with 1 tbsp oil. Once hot, add the leeks and cook for 4-5 mins, until starting to soften
- Add the garlic and thyme and cook for 1 min
Simmer the filling & make the mash
- Add three-quarters of the bottle of cashew cream, the stock and the vegan chick'n to the pan. Bring to the boil, then simmer for 3-4 mins, until thickened
- Stir the mustard, peas, lemon zest and a squeeze of lemon juice into the pan and season to taste with salt and pepper
- Meanwhile, add the remaining cashew cream to the pan with the drained potato and mash until smooth. Season with a pinch of salt and pepper
Grill the pie & final touches
- Turn the grill to high (240C)
- Transfer the pie filling into your oven-proof dish
- Top with the mash and grill for 5-7 mins, or until golden and bubbling
Plate up
- Share the pie between bowls with the carrots on the side
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