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

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

Comfort food for colder weather


4 – 6 servings

  1. 1 tbsp oil

  2. 1 onion, chopped

  3. 2 cloves garlic, finely chopped

  4. 300 g diced chicken

  5. 200 g gluten-free pork sausages, sliced

  6. 2 carrots, chopped

  7. 2 sticks celery, chopped

  8. 2 tbsp gluten-free / plain flour

  9. 250 ml chicken stock

  10. 2 tbsp Oatly creme fraiche

  11. 150 g frozen peas

  12. 100 g Violife brand free-from cheese, grated/shredded (optional)

  13. Salt & pepper

  14. 300 g Vickys Puff Pastry – see my previously posted recipe

  15. Milk of choice to glaze pastry


  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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