Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys chicken & sausage pot pie, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is something which I have loved my entire life.
To get started with this particular recipe, we must 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 oil
- Prepare onion, chopped
- Get garlic, finely chopped
- Get diced chicken
- Make ready gluten-free pork sausages, sliced
- Prepare carrots, chopped
- Make ready celery, chopped
- Get gluten-free / plain flour
- Take chicken stock
- Get Oatly creme fraiche
- Make ready frozen peas
- Make ready Violife brand free-from cheese, grated/shredded (optional)
- Take Salt & pepper
- Take Vickys Puff Pastry - see my previously posted recipe
- Take Milk of choice to glaze pastry
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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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