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

Pre-heat the oven to gas 4 / 180C / 350F

Heat the oil in a frying pan and cook the onion until translucent

Add the garlic, chicken and sausage and cook for 5 minutes or until the chicken is browned

Stir in the carrots and celery then sprinkle the flour over and mix in

Add the chicken stock and let simmer for 10 minutes or until thickened and the chicken is cooked through

Stir in the creme fraiche, cheese and peas, season to taste with salt and pepper then transfer into an ovenproof dish

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.

Glaze the pastry with the milk then bake for 25 minutes or until the pastry is golden

Serve with boiled potatoes or chunky chips. This served 2 adults and 3 under 10’s