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’re having an incredible day today. Today, I will show you a way to make a special dish, vickys chicken, leek & bacon pie, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. 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. Take 1 tbsp oil
  2. Prepare 500 g diced chicken
  3. Make ready 100 g lardons
  4. Make ready 2 leeks, sliced
  5. Prepare 1 tbsp gluten-free / plain flour
  6. Take 250 ml chicken stock
  7. Prepare 50 g sunflower spread / butter
  8. Take 2 tbsp Alpro coconut yogurt or Oatly creme fraiche
  9. Take Topping
  10. Make ready 900 g white potatoes, peeled and quartered
  11. Take 4 tbsp milk of choice
  12. Get 2 tbsp Alpro coconut yogurt / Oatly creme fraiche
  13. Get to taste Salt and pepper
  14. Prepare 50 g shredded cheese (optional) - I use Violife free-from brand
  15. Get 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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