Simple Way Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipes

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We hope you got benefit from reading it, now let's go back to vickys chicken, leek & mushroom pot pies gf df ef sf nf recipe. You can cook vickys chicken, leek & mushroom pot pies gf df ef sf nf using 13 ingredients and 13 steps. Here is how you do that.

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

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

Steps 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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