Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF
Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys chicken & sausage pot pie, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is something that I’ve loved my whole life.

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To begin with this particular recipe, we have to prepare a few ingredients. You can have vickys chicken & sausage pot pie, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:
  1. Get oil
  2. Take onion, chopped
  3. Make ready garlic, finely chopped
  4. Get diced chicken
  5. Make ready gluten-free pork sausages, sliced
  6. Get carrots, chopped
  7. Take celery, chopped
  8. Make ready gluten-free / plain flour
  9. Take chicken stock
  10. Get Oatly creme fraiche
  11. Make ready frozen peas
  12. Take Violife brand free-from cheese, grated/shredded (optional)
  13. Prepare Salt & pepper
  14. Get Vickys Puff Pastry - see my previously posted recipe
  15. Prepare Milk of choice to glaze pastry

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Instructions to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:
  1. Pre-heat the oven to gas 4 / 180C / 350F
  2. Heat the oil in a frying pan and cook the onion until translucent
  3. Add the garlic, chicken and sausage and cook for 5 minutes or until the chicken is browned
  4. Stir in the carrots and celery then sprinkle the flour over and mix in
  5. Add the chicken stock and let simmer for 10 minutes or until thickened and the chicken is cooked through
  6. Stir in the creme fraiche, cheese and peas, season to taste with salt and pepper then transfer into an ovenproof dish
  7. 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.
  8. Glaze the pastry with the milk then bake for 25 minutes or until the pastry is golden
  9. Serve with boiled potatoes or chunky chips. This served 2 adults and 3 under 10's

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