1) Preheat the oven to 180c. 2) Butter the pie dish (this can be made as one big pie or several small ones). 3) Roll out the pastry and line the dish well, be sure to leave enough pastry to cover the top. 4) Par-boil the carrots then chop into pieces. 5) In a large saucepan saute the leek, onion and garlic in vegan butter until they just start to brown. 6) Mix in the flour one tablespoon at a time until it becomes difficult to stir (It helps to take the pan off the heat) 7) Slowly add the stock and soya milk, make sure to stir it in well before adding more, until it has a thick creamy consistency. 8) On a low heat add the salt, pepper, mixed herbs, carrots, spinach and Vegan Quorn chicken pieces. 9) Pour your filling in to the pastry and cover with a pastry lid and add any decoration you like (be sure to poke a couple of holes to let air out). 10) Brush the top with a little soya milk. 11) Bake in the oven for 30-40 minutes. 12) Enjoy!