Steps to Prepare Speedy Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys chicken, leek & bacon pie, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little 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 appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys chicken, leek & bacon pie, gf df ef sf nf using 15 ingredients and 10 steps. Here is how you cook 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. Take 100 g lardons
4. Get 2 leeks, sliced
5. Prepare 1 tbsp gluten-free / plain flour
6. Make ready 250 ml chicken stock
7. Prepare 2 tbsp Alpro coconut yogurt or Oatly creme fraiche
8. Get Topping
9. Get 900 g white potatoes, peeled and quartered
10. Get 50 g sunflower spread / butter
11. Get 4 tbsp milk of choice
12. Take 2 tbsp Alpro coconut yogurt / Oatly creme fraiche
13. Make ready to taste Salt and pepper
14. Take 50 g shredded cheese (optional) - I use Violife free-from brand
15. Make ready 1 handful fresh parsley, chopped (optional)

Instructions 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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