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

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

You can cook Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF using 15 ingredients and 10 steps. Here is how you achieve it.

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

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

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

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.