How to make Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF easy

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF! A quick and easy dinner that is ready in under 40 minutes!

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

You can cook Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF with 13 Ingredients and 13 steps. See the following guide!

Ingredients for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF:
  1. 1 1/2 tbsp vegetable oil.
  2. 750 grams chicken breast, diced.
  3. 20 grams sunflower spread or gold foil wrapped Stork margarine block.
  4. 1 large leek, sliced.
  5. 200 grams button mushrooms.
  6. 80 ml white wine or chicken stock.
  7. 1 tbsp (level) cornflour / cornstarch.
  8. 240 ml chicken stock.
  9. 160 ml full fat coconut milk.
  10. 1 tbsp (rounded) wholegrain mustard.
  11. 75 grams frozen peas.
  12. salt & pepper.
  13. 300 grams Vickys Free-From Puff Pastry, recipe link below.

Step by step how to cook Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF:
  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. 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.
  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.