Recipe of Award-winning Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive 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 unique. This will be really delicious.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys chicken, leek & mushroom pot pies gf df ef sf nf using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF:

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

Instructions to make Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF:

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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