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