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 amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys chicken, leek & bacon pie, gf df ef sf nf. One of my favorites. For mine, I am going to 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 foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to 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. Get oil
  2. Prepare diced chicken
  3. Take lardons
  4. Take leeks, sliced
  5. Take gluten-free / plain flour
  6. Get chicken stock
  7. Get sunflower spread / butter
  8. Prepare Alpro coconut yogurt or Oatly creme fraiche
  9. Take Topping
  10. Take white potatoes, peeled and quartered
  11. Take milk of choice
  12. Make ready Alpro coconut yogurt / Oatly creme fraiche
  13. Make ready Salt and pepper
  14. Get shredded cheese (optional) - I use Violife free-from brand
  15. Make ready 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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