Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys chicken & sausage pot pie, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have vickys chicken & sausage pot pie, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:

1. Take 1 tbsp oil
2. Prepare 1 onion, chopped
3. Take 2 cloves garlic, finely chopped
4. Make ready 300 g diced chicken
5. Get 200 g gluten-free pork sausages, sliced
6. Take 2 carrots, chopped
7. Prepare 2 sticks celery, chopped
8. Take 2 tbsp gluten-free / plain flour
9. Make ready 250 ml chicken stock
10. Take 2 tbsp Oatly creme fraiche
11. Make ready 150 g frozen peas
12. Make ready 100 g Violife brand free-from cheese, grated/shredded (optional)
13. Make ready Salt & pepper
14. Prepare 300 g Vickys Puff Pastry - see my previously posted recipe
15. Prepare Milk of choice to glaze pastry

Steps to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:

1. Pre-heat the oven to gas 4 / 180C / 350F
2. Heat the oil in a frying pan and cook the onion until translucent
3. Add the garlic, chicken and sausage and cook for 5 minutes or until the chicken is browned
4. Stir in the carrots and celery then sprinkle the flour over and mix in
5. Add the chicken stock and let simmer for 10 minutes or until thickened and the chicken is cooked through
6. Stir in the creme fraiche, cheese and peas, season to taste with salt and pepper then transfer into an ovenproof dish
7. 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.
8. Glaze the pastry with the milk then bake for 25 minutes or until the pastry is golden
9. Serve with boiled potatoes or chunky chips. This served 2 adults and 3 under 10’s
10. Ready to serve and ENJOY!

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