Steps to Prepare Award-winning Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF
by Winnie Garza
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys chicken, leek & mushroom pot pies gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. 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 must first 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 that.
The ingredients needed to make Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF:
Get 1 1/2 tbsp vegetable oil
Prepare 750 grams chicken breast, diced
Get 20 grams sunflower spread or gold foil wrapped Stork margarine block
Take 1 large leek, sliced
Take 200 grams button mushrooms
Take 80 ml white wine or chicken stock
Get 1 tbsp (level) cornflour / cornstarch
Get 240 ml chicken stock
Prepare 160 ml full fat coconut milk
Make ready 1 tbsp (rounded) wholegrain mustard
Get 75 grams frozen peas
Take salt & pepper
Get 300 grams Vickys Free-From Puff Pastry, recipe link below
Steps 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
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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