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Vickys Chicken, Leek & Mushroom Pot Pies Recipe

Vickys Chicken, Leek & Mushroom Pot Pies Recipe
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Cooking Time : 40 minutes
Serving : 4
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Prepare the ingredients before making Vickys Chicken, Leek & Mushroom Pot Pies in your home. Then, follow these steps below to serve Vickys Chicken, Leek & Mushroom Pot Pies for your family or friends.

Ingredients: Vickys Chicken, Leek & Mushroom Pot Pies

  • 1 1/2 tbsp vegetable oil
  • 750 grams chicken breast, diced
  • 20 grams sunflower spread or gold foil wrapped Stork margarine block
  • 1 large leek, sliced
  • 200 grams button mushrooms
  • 80 ml white wine or chicken stock
  • 1 tbsp (level) cornflour / cornstarch
  • 240 ml chicken stock
  • 160 ml full fat coconut milk
  • 1 tbsp (rounded) wholegrain mustard
  • 75 grams frozen peas
  • salt & pepper
  • 300 grams Vickys Free-From Puff Pastry, recipe link below

How to Make Vickys Chicken, Leek & Mushroom Pot Pies

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Vickys Chicken, Leek & Mushroom Pot Pies in your home by yourself.

    Step 1
  • Preheat the oven to gas 6 / 200C / 400°F and lay out 4 x 375ml / 1.5 cup volume ramekins
  • Step 2
  • Heat 1 tablespoon of the oil in a frying pan and brown the diced chicken
  • Step 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
  • Step 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
  • Step 5
  • Stir in the coconut milk and chicken stock, alternating a bit of each at a time until all in
  • Step 6
  • Stir in the mustard and peas and bring to the boil, then turn down to simmer and let thicken
  • Step 7
  • Add the chicken pieces back in and season to taste with salt & pepper
  • Step 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
  • Step 9
  • Divide the filling between the 4 ramekins
  • Step 10
  • Dab some extra coconut milk around the outside edge of each pastry round. This will help the lid stick to the ramekin
  • Step 11
  • Put the lids on, milk edge downwards and press around to secure
  • Step 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)
  • Step 13
  • Serve with seasonal vegetables
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