Step-by-Step Guide to Make Award-winning Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys chicken, leek & bacon pie, gf df ef sf nf recipe. To make vickys chicken, leek & bacon pie, gf df ef sf nf you only need 15 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF:

1. Prepare 1 tbsp of oil.
2. Get 500 g of diced chicken.
3. Prepare 100 g of lardons.
4. Prepare 2 of leeks, sliced.
5. Take 1 tbsp of gluten-free / plain flour.
6. Take 250 ml of chicken stock.
7. Use 2 tbsp of Alpro coconut yogurt or Oatly creme fraiche.
8. Provide of Topping.
9. You need 900 g of white potatoes, peeled and quartered.
10. Use 50 g of sunflower spread / butter.
11. Get 4 tbsp of milk of choice.
12. Provide 2 tbsp of Alpro coconut yogurt / Oatly creme fraiche.
13. You need to taste of Salt and pepper.
14. You need 50 g of shredded cheese (optional) - I use Violife free-from brand.
15. Take 1 handful of 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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