Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF
Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vickys chicken, leek & bacon pie, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook vickys chicken, leek & bacon pie, gf df ef sf nf using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF:
  1. Prepare 1 tbsp oil
  2. Make ready 500 g diced chicken
  3. Get 100 g lardons
  4. Prepare 2 leeks, sliced
  5. Prepare 1 tbsp gluten-free / plain flour
  6. Prepare 250 ml chicken stock
  7. Get 50 g sunflower spread / butter
  8. Make ready 2 tbsp Alpro coconut yogurt or Oatly creme fraiche
  9. Prepare Topping
  10. Take 900 g white potatoes, peeled and quartered
  11. Make ready 4 tbsp milk of choice
  12. Prepare 2 tbsp Alpro coconut yogurt / Oatly creme fraiche
  13. Make ready to taste Salt and pepper
  14. Make ready 50 g shredded cheese (optional) - I use Violife free-from brand
  15. Make ready 1 handful fresh parsley, chopped (optional)
Steps to make Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF:
  1. Start by boiling the potatoes in salted water for around 20 minutes
  2. Meanwhile, heat the oil in a frying pan and brown off the chicken and lardons
  3. Add the sliced leeks and cook for a few minutes until softened
  4. Sprinkle the flour over and stir in
  5. Add the stock and cook for 5 minutes or until thickened
  6. Stir the creme fraiche into the sauce then transfer the pan into an ovenproof dish
  7. Drain the potatoes and mash with the milk, butter and creme fraiche
  8. Mix in the cheese and parsley then season to taste with salt and pepper. Spoon the mashed potato over the chicken mixture
  9. Finish off under the grill / broiler to brown the topping
  10. Serve with seasonal vegetables

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