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