Variety to Homemade Yummy Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF
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We hope you got insight from reading it, now let's go back to vickys chicken, leek & bacon pie, gf df ef sf nf recipe. To make vickys chicken, leek & bacon pie, gf df ef sf nf you only need 15 ingredients and 10 steps. Here is how you achieve it.
To prepare an unforgettable Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF, here are the materials required:
- Take 1 tbsp of oil.
- Provide 500 g of diced chicken.
- Take 100 g of lardons.
- Provide 2 of leeks, sliced.
- You need 1 tbsp of gluten-free / plain flour.
- You need 250 ml of chicken stock.
- Prepare 2 tbsp of Alpro coconut yogurt or Oatly creme fraiche.
- Use of Topping.
- Provide 900 g of white potatoes, peeled and quartered.
- Provide 50 g of sunflower spread / butter.
- Take 4 tbsp of milk of choice.
- Get 2 tbsp of Alpro coconut yogurt / Oatly creme fraiche.
- Use to taste of Salt and pepper.
- Take 50 g of shredded cheese (optional) - I use Violife free-from brand.
- Take 1 handful of fresh parsley, chopped (optional).
After readying the components, next you are ready to cook your 5-star Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF by following the instructions on this section:
- 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.
Recipe : Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF
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step by step to make Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF
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