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Vickys Chicken, Leek & Pie, GF DF EF SF NF. . I will give you simple recipe to make Vickys Chicken, Leek & Pie, GF DF EF SF NF for my daughter.

Vickys Chicken, Leek & Pie, GF DF EF SF NF

You can have Vickys Chicken, Leek & Pie, GF DF EF SF NF by following 15 ingredients and 10 steps. Here is how you can easily make that.

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

Step 1	Start by boiling the potatoes in salted water for around 20 minutes.
Step 2	Meanwhile, heat the oil in a frying pan and brown off the chicken and lardons.
Step 3	Add the sliced leeks and cook for a few minutes until softened.
Step 4	Sprinkle the flour over and stir in.
Step 5	Add the stock and cook for 5 minutes or until thickened.
Step 6	Stir the creme fraiche into the sauce then transfer the pan into an ovenproof dish.
Step 7	Drain the potatoes and mash with the milk, butter and creme fraiche.
Step 8	Mix in the cheese and parsley then season to taste with salt and pepper. Spoon the mashed potato over the chicken mixture.
Step 9	Finish off under the grill / broiler to brown the topping.
Step 10	Serve with seasonal vegetables.

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