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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys chicken, leek & bacon pie, gf df ef sf nf. It is one of my favorites food recipes. 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 popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. 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 get started with this 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 1 tbsp oil
  2. Make ready 500 g diced chicken
  3. Get 100 g lardons
  4. Get 2 leeks, sliced
  5. Make ready 1 tbsp gluten-free / plain flour
  6. Prepare 250 ml chicken stock
  7. Prepare 50 g sunflower spread / butter
  8. Make ready 2 tbsp Alpro coconut yogurt or Oatly creme fraiche
  9. Take Topping
  10. Get 900 g white potatoes, peeled and quartered
  11. Take 4 tbsp milk of choice
  12. Prepare 2 tbsp Alpro coconut yogurt / Oatly creme fraiche
  13. Get to taste Salt and pepper
  14. Get 50 g shredded cheese (optional) - I use Violife free-from brand
  15. Prepare 1 handful 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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