Step-by-Step Guide to Make Speedy Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF

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Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like inside as. A really tasty creamy chicken and mushroom dinner idea that tastes so good!

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To begin with this recipe, we have to prepare a few ingredients. You can have vickys chicken, leek & bacon pie, gf df ef sf nf using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF:

1. Make ready oil
2. Get diced chicken
3. Make ready lardons
4. Take leeks, sliced
5. Get gluten-free / plain flour
6. Make ready chicken stock
7. Make ready Alpro coconut yogurt or Oatly creme fraiche
8. Take Topping
9. Prepare white potatoes, peeled and quartered
10. Get sunflower spread / butter
11. Take milk of choice
12. Make ready Alpro coconut yogurt / Oatly creme fraiche
13. Make ready Salt and pepper
14. Prepare shredded cheese (optional) - I use Violife free-from brand
15. Prepare fresh parsley, chopped (optional)

This easy cheesy leeks recipe is a great way to make the most of our spring, seasonal favourite. Treat your dinner party guests to this complimentary blend of fresh leeks and tasty Cheedar cheese. Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.

Instructions to make 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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