Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF.
Hey everyone, it is John, welcome to my recipe page. Today, we're going to make a special dish, vickys chicken, leek & mushroom pot pies gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It is appreciated by millions every day. They're nice and they look wonderful. Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF is something which I've loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have vickys chicken, leek & mushroom pot pies gf df ef sf nf using 13 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF:
- {Make ready of vegetable oil.
- {Make ready of chicken breast, diced.
- {Make ready of sunflower spread or gold foil wrapped Stork margarine block.
- {Make ready of large leek, sliced.
- {Take of button mushrooms.
- {Get of white wine or chicken stock.
- {Make ready of (level) cornflour / cornstarch.
- {Make ready of chicken stock.
- {Make ready of full fat coconut milk.
- {Prepare of (rounded) wholegrain mustard.
- {Make ready of frozen peas.
- {Get of salt & pepper.
- {Make ready of Vickys Free-From Puff Pastry, recipe link below.
Instructions to make Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400°F and lay out 4 x 375ml / 1.5 cup volume ramekins.
- Heat 1 tablespoon of the oil in a frying pan and brown the diced chicken.
- 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.
- Add the wine (or stock) and let reduce by half, it should cook down in 2 or 3 minutes. Then mix in the cornflour.
- Stir in the coconut milk and chicken stock, alternating a bit of each at a time until all in.
- Stir in the mustard and peas and bring to the boil, then turn down to simmer and let thicken.
- Add the chicken pieces back in and season to taste with salt & pepper.
- 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.
- Divide the filling between the 4 ramekins.
- Dab some extra coconut milk around the outside edge of each pastry round. This will help the lid stick to the ramekin.
- Put the lids on, milk edge downwards and press around to secure.
- 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).
- Serve with seasonal vegetables.
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