Recipe of Ultimate Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF

Hello everybody, it’s Ramsay, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys chicken & sausage pot pie, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. 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 easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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 that.

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

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

Instructions 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

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