Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF
This recipe uses a mashed potato topping instead of pastry
Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF
This recipe uses a mashed potato topping instead of pastry
Open in Cookpad AppSteps
- 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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