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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.

Alright, don’t linger, let’s practice this vickys chicken, leek & mushroom pot pies gf df ef sf nf formula with 13 elements which are absolutely easy to have, and we have to process them at the very least through 13 tips. You should shell out a while on this, so the resulting food could be perfect.

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

1. Give 1 1/2 tbsp for vegetable oil
2. Prepare 750 grams for chicken breast, diced
3. Require 20 grams for sunflower spread or gold foil wrapped Stork margarine block
4. Require 1 of large leek, sliced
5. Make ready 200 grams for button mushrooms
6. Take 80 ml of white wine or chicken stock
7. Provide 1 tbsp (level) cornflour / cornstarch
8. Give 240 ml - chicken stock
9. Need 160 ml of full fat coconut milk
10. Make ready 1 tbsp of (rounded) wholegrain mustard
11. Make ready 75 grams frozen peas
12. Prepare salt & pepper
13. Make ready 300 grams Vickys Free-From Puff Pastry, recipe link below

Heat the butter and oil in a large frying pan and fry the bacon until crisp. Is there a more gorgeous combo than chicken, leek and mushroom? Ugh, such a classic flavour combo that just begs to be wrapped in a. 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.

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

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 aren't round lol - - https://cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free
9. Divide the filling between the 4 ramekins
10. Dab some extra coconut milk around the outside edge of each pastry round. This will help the lid stick to the ramekin
11. Put the lids on, milk edge downwards and press around to secure
12. 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 won't rise as high as wheat flour pastry)
13. Serve with seasonal vegetables

If you like leeks, mushrooms, potatoes, and chicken, then you are going to really like this Chicken, Leek, and Mushroom Pie! Although this savory pie with its roots in Irish cookery is quite filling and. Chicken thighs are a great budget choice for a midweek supper. This recipe cooks them with cream, leeks and mustard then finished with a crisp breadcrumb topping. Find classic cock-a-leekie soup recipes, creamy chicken, leek and potato soups, and many more hearty soups that use up leftover chicken and any spare leeks you have!

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