Pot sizes may differ a little bit, so a top tip is putting the vegan chicken, leek and onion into your pot to check amounts. You want it to be slightly rounded over the top of the pot (see picture). Then, empty the pot into a frying pan over medium heat with the knob of vegan butter. Add the mixed herbs and garlic paste, stirring occasionally.
Whilst the filling mixture cooks, we need to get the stock cube ready to make the sauce and also make the pastry for the top of the pie. So first, mix your stock cube with boiling water as directed on the back of the box. In a separate bowl, mix the cornflour with a little cold water, enough to form a runny paste. Set these aside.
Sift the flour into a clean, dry bowl and add the vegan butter in small chunks. Use your thumbs and fingers to lightly rub the butter into the flour to form crumbs. Make sure there are no lumps, but don't over work it! Add the cold water a dash at a time and gently squeeze the crumbs together into a dough. Roll out over a floured surface until 2 to 3mm thick.
Preheat the oven to 170 C / Gas 3. Add the stock to the filling mixture, and then add the cornflour paste. For the stock to thicken into a sauce, it needs to boil, so turn up the hob temperature a little if needed. Keep stirring. When the sauce has thickened up, remove from the heat and pour the mixture into your pie pot. Carefully place the pastry lid on top, cutting away any excess pastry.
Place in the preheated oven for around 20 minutes, or until the pastry is golden. Enjoy!
Recipe is for 1 individual pot. Multiply the quantities by how many servings you'd like to make (or multiply by 3 to fill a 9" cake tin).