Steps to Prepare Any-night-of-the-week Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF

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The ingredients needed to make Vickys Chicken & Sausage Pot Pie, GF DF EF SF NF:

1. Get 1 tbsp oil
2. Get 1 onion, chopped
3. Get 2 cloves garlic, finely chopped
4. Make ready 300 g diced chicken
5. Take 200 g gluten-free pork sausages, sliced
6. Take 2 carrots, chopped
7. Get 2 sticks celery, chopped
8. Make ready 2 tbsp gluten-free / plain flour
9. Prepare 250 ml chicken stock
10. Make ready 2 tbsp Oatly creme fraiche
11. Prepare 150 g frozen peas
12. Prepare 100 g Violife brand free-from cheese, grated/shredded (optional)
13. Make ready Salt & pepper
14. Take 300 g Vickys Puff Pastry - see my previously posted recipe
15. Prepare 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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