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

Hello everybody, hope you are having an incredible 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF is something which I’ve loved my entire life.

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