Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF.
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Ingredients of Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF:
- Prepare 1 tbsp - oil.
- Provide 500 g diced chicken.
- Require 100 g lardons.
- Require 2 of leeks, sliced.
- Need 1 tbsp gluten-free / plain flour.
- Give 250 ml for chicken stock.
- Require 50 g sunflower spread / butter.
- Give 2 tbsp - Alpro coconut yogurt or Oatly creme fraiche.
- You need of Topping.
- Give 900 g of white potatoes, peeled and quartered.
- Require 4 tbsp - milk of choice.
- Need 2 tbsp Alpro coconut yogurt / Oatly creme fraiche.
- Need to taste of Salt and pepper.
- You need 50 g for shredded cheese (optional) - I use Violife free-from brand.
- You need 1 handful of fresh parsley, chopped (optional).
Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF start cooking:
- 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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