Vickys Chicken, Leek & Mushroom Pot Pies Gf Df Ef Sf Nf Recipe by Vicky@Jacks Free-From Cookbook
Cooking Instructions 40 mins 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 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 1 Preheat the oven to gas 6 / 200C / 400°F and lay out 4 x 375ml / 1.5 cup volume ramekins 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 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 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 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 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 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 7 Add the chicken pieces back in and season to taste with salt & pepper 8 8 9 Divide the filling between the 4 ramekins 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 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 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) 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 13 Serve with seasonal vegetables More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesy Potato Ham & Broccoli Soup Chicken Bacon Ranch Pasta Meatball Subs Loaded Potato Pancakes Thanksgiving Egg Rolls w/ Sweet&Sour Cranberry Sauce Cheesy Potato Ham & Broccoli Soup Chicken Bacon Ranch Pasta Meatball Subs Loaded Potato Pancakes Thanksgiving Egg Rolls w/ Sweet&Sour Cranberry Sauce Easiest Chicken/Turkey Pot Pie EVER Meatball Subs Thick Fried Tofu with Tasty Sauce Simple and Tasty Strawberry Banana Heaven Grandma's Polish Cabbage Soup Home Made Split Pea Soup Warmed Pasta Salad White Sourdough Omelet with Pesto Easiest Chicken/Turkey Pot Pie EVER Meatball Subs Thick Fried Tofu with Tasty Sauce Simple and Tasty Strawberry Banana Heaven Grandma's Polish Cabbage Soup Home Made Split Pea Soup Warmed Pasta Salad White Sourdough Omelet with Pesto