How are you currently at the moment ?, I pray you’re very well and generally content. through this web site I will introduce the recipe for cooking Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF food is in great demand by lots of people, and tastes good also, helps make all of your relatives and friends You like it potentially.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you effortlessly, it could be created by you in simple actions. You may make it for family or friends events, and it could be introduced at numerous established occasions possibly. I am certain you will see lots of people who just like the Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF dishes that you simply make.

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

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

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

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

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

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