How to cook Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF Recipes

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Furthermore when it comes to having a dessert following your meals you should think about having various citrus fruits. Most of the nutrition in citrus fruit, including vitamin C, are also required for looking after your health. You may also want to put together a few things like orange sections, shredded coconut mixed with a teaspoon of honey.

If you decide that your health is important to you, you should take these recommendations to heart. One thing that you need to actually avoid is all of the processed foods that you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to vickys chicken, leek & bacon pie, gf df ef sf nf recipe. To cook vickys chicken, leek & bacon pie, gf df ef sf nf you need 15 ingredients and 10 steps. Here is how you cook it.

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

1. Provide 1 tbsp of oil.
2. Use 500 g of diced chicken.
3. Use 100 g of lardons.
4. Provide 2 of leeks, sliced.
5. Provide 1 tbsp of gluten-free / plain flour.
6. Prepare 250 ml of chicken stock.
7. Take 2 tbsp of Alpro coconut yogurt or Oatly creme fraiche.
8. Take of Topping.
9. Use 900 g of white potatoes, peeled and quartered.
10. Use 50 g of sunflower spread / butter.
11. You need 4 tbsp of milk of choice.
12. Prepare 2 tbsp of Alpro coconut yogurt / Oatly creme fraiche.
13. You need to taste of Salt and pepper.
14. Provide 50 g of shredded cheese (optional) - I use Violife free-from brand.
15. Get 1 handful of fresh parsley, chopped (optional).

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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