Hello, I’m Kate. Today, I’m gonna show you how to prepare vickys chicken & sausage pot pie, gf df ef sf nf recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF Recipe
Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have vickys chicken & sausage pot pie, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:
- Get 1 tbsp oil
- Prepare 1 onion, chopped
- Make ready 2 cloves garlic, finely chopped
- Prepare 300 g diced chicken
- Get 200 g gluten-free sausages, sliced
- Get 2 carrots, chopped
- Take 2 sticks celery, chopped
- Prepare 2 tbsp gluten-free / plain flour
- Take 250 ml chicken stock
- Take 2 tbsp Oatly creme fraiche
- Get 150 g frozen peas
- Get 100 g Violife brand free-from cheese, grated/shredded (optional)
- Prepare Salt & pepper
- Make ready 300 g Vickys Puff Pastry - see my previously posted recipe
- Prepare Milk of choice to glaze pastry
Instructions to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:
- Pre-heat the oven to gas 4 / 180C / 350F
- Heat the oil in a frying pan and cook the onion until translucent
- Add the garlic, chicken and sausage and cook for 5 minutes or until the chicken is browned
- Stir in the carrots and celery then sprinkle the flour over and mix in
- Add the chicken stock and let simmer for 10 minutes or until thickened and the chicken is cooked through
- Stir in the creme fraiche, cheese and peas, season to taste with salt and pepper then transfer into an ovenproof dish
- Roll out and cut the pastry to size and place over the oven dish, sticking the pastry overhang to the outside of the dish with a little of the milk. If the pastry touches the filling underneath it won’t cook properly so use a dish that leaves a bit of space between the filling and top of the dish.
- Glaze the pastry with the milk then bake for 25 minutes or until the pastry is golden
- Serve with boiled potatoes or chunky chips. This served 2 adults and 3 under 10’s
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