How to Make Delicious Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like inside as.

Find classic cock-a-leekie soup recipes, creamy chicken, leek and potato soups, and many more hearty soups that use up leftover chicken and any spare leeks you have! This pie is all about wholesome goodness. Make our comforting chicken and leek pie with a flaky puff pastry crust. You can have Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF

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

Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. An easy chicken and leek pie that's a real crowd-pleaser for all the family. This chicken traybake smells really spectacular as it slowly cooks in the oven. The stock keeps the chicken wonderfully moist and tender.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF instructions

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.

In the third book in her best-selling Roasting Tin series, Rukmini Iyer conjures up speedy, midweek, one-tin recipes that show how easy it is to create delicious. Chicken Breast With Mushrooms And Leeks Recipes. Slow Cooker Chicken and Spring Vegetable Slow Cooker Chicken Noodle SOUPAliceMizer. chicken drumstick, dried oregano, leek. DIRECTIONS Remove chicken from broth and cool slightly; remove chicken from bones and skin. Try our easy to follow chicken and leek pies recipe.