Lentil-Veggie Chicken Pie with Potato Topping
with Plant-Based Cheese and Mushrooms- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Wheat
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Sulphites
- Soy
- Peanuts
- Triticale
Earthy mushrooms and lentils are the stars of a hearty, savoury pie made with plant-based mozzarella mashed potatoes for the perfect rustic and comforting dinner. Ingredients: Russet potato • Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Chicken tenders • Mirepoix (carrot, onion, celery) • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • All-purpose flour (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Chives • Garlic powder.
Ingredients
3 unit(s)
Russet Potato
1 unit(s)
Lentils, canned
(May be present: Gluten, Wheat)
113 g
Mirepoix
7 g
Chives
¾ cup
Plant-Based Mozzarella Cheese, shredded
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 g
Garlic Powder
(May be present: Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
310 g
Chicken Breast Tenders
227 g
Mushrooms
Not included in your delivery
1 tbsp
Plant-based Butter*
1 tbsp
Plant-based Milk*
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, quarter mushrooms.
- Thinly slice chives.
- Pat chicken dry with paper towels. Cut into 2-inch pieces. Season with salt and pepper.
- Meanwhile, heat a large oven-proof pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 2-3 min, turning occasionally, until golden.
- Add mirepoix and mushrooms. Cook for 5-6 min, stirring occasionally, until veggies have softened and chicken is cooked through.**
- To the pan, sprinkle flour over top. Cook for 30 sec, stirring occasionally, until toasted.
- Add soy sauce, tomato sauce base, stock powder and lentils (including can liquid). Bring up to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 2-4 min, stirring often, until stew thickens. Season with pepper. (NOTE: If you don't have an oven-proof pan, transfer filling to an 8x8-inch [9x13-inch] baking dish.)
- Drain and return potatoes to the same pot, off heat.
- Mash garlic powder, plant-based cheese, half the chives, 1 tbsp (2 tbsp) plant-based butter and 1 tbsp (2 tbsp) plant-based milk into potatoes until creamy. Season with salt and pepper.
- Top filling with potatoes, spreading into an even layer to cover filling. (NOTE: Don't worry if it doesn't reach the edges.) Broil in the middle of the oven for 6-7 min, until topping browns.
- Remove from oven and let stand 5 min.
- Divide lentil, chicken and veggie pie between plates.
- Sprinkle remaining chives over top.
If you've opted to add chicken breast tenders, pat chicken dry with paper towels. Cut into 2-inch pieces. Season with salt and pepper.
Heat a large oven-proof pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 2-3 min, turning occasionally, until golden. Add mirepoix and mushrooms. Cook for 5-6 min, stirring occasionally, until veggies have softened and chicken is cooked through.** Follow the rest of the recipe as written.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed this hearty dish, though some found it needed more seasoning. Consider adding herbs like sage, rosemary, or thyme to boost flavor.
- Ease of prep: Customers found this recipe easy to make and recreate at home.
- Suggestions: Try topping with mashed cauliflower instead of potatoes for a twist. Adding peas or stuffing can enhance texture and flavor.
- Portions: Generous servings; some found it could feed more than the stated number of people.
- Texture: Several noted the dish was quite soft; consider reducing liquid or using dried lentils for a firmer consistency.
