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

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys chicken & sausage pot pie, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit unique. 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 meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. 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 that.

The ingredients needed to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:

1. Get 1 tbsp oil
2. Take 1 onion, chopped
3. Make ready 2 cloves garlic, finely chopped
4. Prepare 300 g diced chicken
5. Take 200 g gluten-free pork sausages, sliced
6. Prepare 2 carrots, chopped
7. Prepare 2 sticks celery, chopped
8. Take 2 tbsp gluten-free / plain flour
9. Make ready 250 ml chicken stock
10. Make ready 2 tbsp Oatly creme fraiche
11. Get 150 g frozen peas
12. Get 100 g Violife brand free-from cheese, grated/shredded (optional)
13. Get Salt & pepper
14. Prepare 300 g Vickys Puff Pastry - see my previously posted recipe
15. Take Milk of choice to glaze pastry

Steps 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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