How to Cook Perfect Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. This is a Welsh dish that uses their national symbol, the leek.

Add the sliced leeks and cook for a few minutes until softened. Sprinkle the flour over and stir in. Here is how you can easily make that. You can have Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF using 13 ingredients and 13 steps. Here is how you cook it.

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

You need of vegetable oil.
It's of chicken breast, diced.
It's of sunflower spread or gold foil wrapped Stork margarine block.
Prepare of large leek, sliced.
You need of button mushrooms.
Prepare of white wine or chicken stock.
It's of (level) cornflour / cornstarch.
You need of chicken stock.
You need of full fat coconut milk.
It's of (rounded) wholegrain mustard.
You need of frozen peas.
Prepare of salt & pepper.
Prepare of Vickys Free-From Puff Pastry, recipe link below.

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, vickys mexican-style mantecados, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a bit unique.

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

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.
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.
Divide the filling between the 4 ramekins.
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.

This is gonna smell and look delicious. Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. See recipes for Vickys Fried Potato and Green Beans, GF DF EF SF NF too. Add the mushrooms and season with salt and pepper. This chicken, leek and bacon bake is a throw-it-all-together-and-bung-it-in-the-oven kind of dish.