Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF.
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.
Ingredients of Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF
- It’s 1 tbsp of oil.
- Prepare 1 of onion, chopped.
- Prepare 2 cloves of garlic, finely chopped.
- It’s 300 g of diced chicken.
- Prepare 200 g of gluten-free pork sausages, sliced.
- You need 2 of carrots, chopped.
- You need 2 sticks of celery, chopped.
- You need 2 tbsp of gluten-free / plain flour.
- It’s 250 ml of chicken stock.
- It’s 2 tbsp of Oatly creme fraiche.
- It’s 150 g of frozen peas.
- You need 100 g of Violife brand free-from cheese, grated/shredded (optional).
- You need of Salt & pepper.
- You need 300 g of Vickys Puff Pastry - see my previously posted recipe.
- It’s of Milk of choice to glaze pastry.
Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF step by step
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.
