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

Before you jump to Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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At length, healthy environment for self esteem should be bonding, that’s the physical/emotional occurrence between individuals and others in their own surroundings. This is vital for the development of healthy self esteem. Bonding is forming a reciprocal emotional attachment between a person and a"significant other" (parent, child, friend, fan, etc.). This involves the significant other giving unconditional love and assistance in addition to developing a psychological link between each other.

We hope you got insight from reading it, now let’s go back to vickys chicken & sausage pot pie, gf df ef sf nf recipe. You can cook vickys chicken & sausage pot pie, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:
  1. Take 1 tbsp oil
  2. Use 1 onion, chopped
  3. Prepare 2 cloves garlic, finely chopped
  4. Prepare 300 g diced chicken
  5. You need 200 g gluten-free pork sausages, sliced
  6. Get 2 carrots, chopped
  7. Take 2 sticks celery, chopped
  8. You need 2 tbsp gluten-free / plain flour
  9. Prepare 250 ml chicken stock
  10. Prepare 2 tbsp Oatly creme fraiche
  11. Take 150 g frozen peas
  12. Take 100 g Violife brand free-from cheese, grated/shredded (optional)
  13. You need Salt & pepper
  14. Get 300 g Vickys Puff Pastry - see my previously posted recipe
  15. You need 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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