Hello, I am Kate. Today, we’re going to make vickys chicken & sausage pot pie, gf df ef sf nf recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. 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 current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys chicken & sausage pot pie, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:
- Prepare 1 tbsp oil
- Take 1 onion, chopped
- Prepare 2 cloves garlic, finely chopped
- Make ready 300 g diced chicken
- Get 200 g gluten-free sausages, sliced
- Take 2 carrots, chopped
- Make ready 2 sticks celery, chopped
- Make ready 2 tbsp gluten-free / plain flour
- Take 250 ml chicken stock
- Make ready 2 tbsp Oatly creme fraiche
- Make ready 150 g frozen peas
- Prepare 100 g Violife brand free-from cheese, grated/shredded (optional)
- Take Salt & pepper
- Take 300 g Vickys Puff Pastry - see my previously posted recipe
- Make ready 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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