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
- You need 1 tbsp of oil.
- It's 500 g of diced chicken.
- You need 100 g of lardons.
- It's 2 of leeks, sliced.
- You need 1 tbsp of gluten-free / plain flour.
- Prepare 250 ml of chicken stock.
- You need 50 g of sunflower spread / butter.
- It's 2 tbsp of Alpro coconut yogurt or Oatly creme fraiche.
- It's of Topping.
- It's 900 g of white potatoes, peeled and quartered.
- It's 4 tbsp of milk of choice.
- It's 2 tbsp of Alpro coconut yogurt / Oatly creme fraiche.
- You need to taste of Salt and pepper.
- It's 50 g of shredded cheese (optional) - I use Violife free-from brand.
- Prepare 1 handful of fresh parsley, chopped (optional).
Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF instructions
- Start by boiling the potatoes in salted water for around 20 minutes.
- Meanwhile, heat the oil in a frying pan and brown off the chicken and lardons.
- Add the sliced leeks and cook for a few minutes until softened.
- Sprinkle the flour over and stir in.
- Add the stock and cook for 5 minutes or until thickened.
- Stir the creme fraiche into the sauce then transfer the pan into an ovenproof dish.
- Drain the potatoes and mash with the milk, butter and creme fraiche.
- Mix in the cheese and parsley then season to taste with salt and pepper. Spoon the mashed potato over the chicken mixture.
- Finish off under the grill / broiler to brown the topping.
- Serve with seasonal vegetables.
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