Recipe: Tasty Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF

Recipe: Tasty Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Delicious, fresh and tasty.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like inside as.

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This chicken traybake smells really spectacular as it slowly cooks in the oven.

The stock keeps the chicken wonderfully moist and tender.

You can have Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF using 13 ingredients and 13 steps. Here is how you cook it.

Ingredients of Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF

1. Prepare 1 1/2 tbsp of vegetable oil.

2. Prepare 750 grams of chicken breast, diced.

3. Prepare 20 grams of sunflower spread or gold foil wrapped Stork margarine block.

4. It’s 1 of large leek, sliced.

5. It’s 200 grams of button mushrooms.

6. It’s 80 ml of white wine or chicken stock.

7. You need 1 tbsp of (level) cornflour / cornstarch.

8. Prepare 240 ml of chicken stock.

9. You need 160 ml of full fat coconut milk.

10. You need 1 tbsp of (rounded) wholegrain mustard.

11. Prepare 75 grams of frozen peas.

12. You need of salt & pepper.

13. Prepare 300 grams of Vickys Free-From Puff Pastry, recipe link below.

This family chicken pie recipe is a classic winter meal - Stir in English mustard for extra warmth!

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How to Make Chicken and Leek Pie.

Make our comforting chicken and leek pie with a flaky puff pastry crust.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF step by step

1. Preheat the oven to gas 6 / 200C / 400°F and lay out 4 x 375ml / 1.5 cup volume ramekins.

2. Heat 1 tablespoon of the oil in a frying pan and brown the diced chicken.

3. Remove the chicken from the pan, add the remaining oil and the sunflower spread to melt, then add the mushrooms and sliced leek, frying until the mushrooms are golden.

4. Add the wine (or stock) and let reduce by half, it should cook down in 2 or 3 minutes. Then mix in the cornflour.

5. Stir in the coconut milk and chicken stock, alternating a bit of each at a time until all in.

6. Stir in the mustard and peas and bring to the boil, then turn down to simmer and let thicken.

7. Add the chicken pieces back in and season to taste with salt & pepper.

8. Pat out the puff pastry to 5mm thick and cut out 4 rounds that are 2cm wider than the width of your ramekins. My ramekins have handles so my rounds arent round lol

https://cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free.

1. Divide the filling between the 4 ramekins.

2. Dab some extra coconut milk around the outside edge of each pastry round. This will help the lid stick to the ramekin.

3. Put the lids on, milk edge downwards and press around to secure.

4. Glaze the tops of the lids with a little more of the milk, pierce a hole in the centres to let steam out, then put in the oven for 20 minutes or until the pastry has risen and is golden (my pastry wont rise as high as wheat flour pastry).

5. Serve with seasonal vegetables.

Heat the butter and oil in a large frying pan and fry the bacon until crisp.

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Easy to make and ready in half an hour, this chicken, leek and Cheddar bake recipe is the perfect Packed with plenty of flavour, thanks to the buttery Cheddar cheese sauce and tangy leeks, this.

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If you like leeks, mushrooms, potatoes, and chicken, then you are going to really like this Chicken, Leek, and Mushroom Pie!