Easiest Way to Prepare Delicious Vickys Chicken Leek Bacon Pie GF DF EF SF NF

Without fail making ultimate Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF easy, delicious, practical.

Good Evening every body, at this time you get present recipe Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF with 15 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 10 stages of easy cooking Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF.

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

1. Prepare 1 tbsp : oil.

2. Needed 500 g : diced chicken.

3. Prepare 100 g : lardons.

4. Prepare 2 : leeks, sliced.

5. Needed 1 tbsp : gluten-free / plain flour.

6. Needed 250 ml : chicken stock.

7. Prepare 2 tbsp : Alpro coconut yogurt or Oatly creme fraiche.

8. Needed : Topping.

9. Prepare 900 g : white potatoes, peeled and quartered.

10. Needed 50 g : sunflower spread / butter.

11. Prepare 4 tbsp : milk of choice.

12. Prepare 2 tbsp : Alpro coconut yogurt / Oatly creme fraiche.

13. Needed to taste : Salt and pepper.

14. Prepare 50 g : shredded cheese (optional) - I use Violife free-from brand.

15. Prepare 1 handful : fresh parsley, chopped (optional).

If all ingredients Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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