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

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

Source : Start By Boiling The Potatoes In Salted Water For Around 20 Minutesmeanwhile Heat The Oil In A Frying Pan And Brown Off The Chicken And Lardonsadd The ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : March 25, 2026

Step:

  1. Start by boiling the potatoes in salted water for around 20 minutes

    Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF recipe step 1 photo

  2. Meanwhile, heat the oil in a frying pan and brown off the chicken and lardons

    Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF recipe step 2 photo

  3. Add the sliced leeks and cook for a few minutes until softened

    Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF recipe step 3 photo

  4. Sprinkle the flour over and stir in

  5. Add the stock and cook for 5 minutes or until thickened

    Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF recipe step 5 photo

  6. Stir the creme fraiche into the sauce then transfer the pan into an ovenproof dish

    Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF recipe step 6 photo

  7. Drain the potatoes and mash with the milk, butter and creme fraiche

    Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF recipe step 7 photo

  8. Mix in the cheese and parsley then season to taste with salt and pepper. Spoon the mashed potato over the chicken mixture

    Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF recipe step 8 photo

  9. Finish off under the grill / broiler to brown the topping

  10. Serve with seasonal vegetables

    Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF recipe step 10 photo

Ingredients

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

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