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Ingredients for Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF:

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

Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF process:

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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