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.
A simple chicken and leek recipe made with a flavorsome broth is perfect as it is for an easy dinner idea or as a tasty base for chicken leek pie or chicken..
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.
Make our comforting chicken and leek pie with a flaky puff pastry crust.
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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.
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Ingredients requirements - Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF:
- Provide 1 1/2 tbsp vegetable oil.
- Require 750 grams - chicken breast, diced.
- Require 20 grams of sunflower spread or gold foil wrapped Stork margarine block.
- Require 1 for large leek, sliced.
- Provide 200 grams of button mushrooms.
- You need 80 ml white wine or chicken stock.
- You need 1 tbsp for (level) cornflour / cornstarch.
- You need 240 ml for chicken stock.
- Prepare 160 ml - full fat coconut milk.
- Give 1 tbsp - (rounded) wholegrain mustard.
- Require 75 grams for frozen peas.
- You need - salt & pepper.
- Need 300 grams - Vickys Free-From Puff Pastry, recipe link below.
Heat the butter and oil in a large frying pan and fry the bacon until crisp. Is there a more gorgeous combo than chicken, leek and mushroom? Ugh, such a classic flavour combo that just begs to be wrapped in a. Easy to make and ready in half an hour, this chicken, leek and Cheddar bake recipe is the perfect Packed with plenty of flavour, thanks to the buttery Cheddar cheese sauce and tangy leeks, this.
Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF how to cook:
- 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.
If you like leeks, mushrooms, potatoes, and chicken, then you are going to really like this Chicken, Leek, and Mushroom Pie! Although this savory pie with its roots in Irish cookery is quite filling and. Chicken thighs are a great budget choice for a midweek supper. This recipe cooks them with cream, leeks and mustard then finished with a crisp breadcrumb topping. 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!
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