I think this is a confused recipe. It was going well until the 400g of chicken style Quorn pieces. I should explain myself. As a vegetarian I use certain Quorn products regularly and think their range is great. What I'm not so keen on, as in this case, is including them in a recipe where they aren't needed. An ingredient “chicken style”?
I don't think the addition of a product that's whilst vegetarian, is designed to have the texture of chicken, fits - I'd have used potato instead. If you want to make a pie using Quorn chicken pieces which is intended to replicate exactly that ingredient then make a Quorn “chicken” and mushroom pie – the two are meant to be together in a delicious sauce. Quorn is made from a natural fungus, fermented and into a mycoprotein so lends itself to mushroom. It takes on whatever flavours you use in your cooking which is why it's such a versatile product.
This is a large pie – nearly Desperate Dan level and a tendency I think to be a little dry, not a good look for a pie filling.
Moving on to the pastry - unless you're familiar with creating a lattice then the description in the method of how to achieve it is poor – I have this vision of you covered in flour with a tape measure or a ruler and finally screwing it all into a ball and lobbing it at the wall!
It doesn't give you servings – it's either four large or six standard. It does freeze well.
I feel guilty for criticising but I owe it to you to point out the downside to any recipe.
Now it's time for me to step up and back up my mouth! As always my aim is to make life easier – what follows is my version of a cheesy lattice pie and hopefully the recipe is comprehensive.
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