Gluten-free chicken pie
- Good Food team
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Serves 4
Easy
Total time: 1 hr and 45 mins
Ready in 1 hr 45 mins
A star rating of 4.8 out of 5.35 ratingsRate
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Warm up winter evenings with a hearty, gluten-free chicken and leek pie. This wheat-free dinner is perfect for feeding those with special dietary requirements
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
175g gluten-free flour
-
85g chilled butter
coarsely grated
-
50g mature cheddar
grated
-
1 tsp coarse grain mustard
For the filling
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25g butter
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2 tbsp sunflower oil
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500g skinless boneless chicken
breasts, cut in chunks
-
2 leeks
thickly sliced
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350ml hot chicken stock
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1 tbsp gluten-free flour
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85g watercress
chopped
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4 tbsp crème fraîche
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1 tbsp milk
for glazing
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Nutrition: per serving
-
kcal669
-
fat40g
-
saturates21g
-
carbs43g
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sugars0g
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fibre3g
-
protein38g
-
salt1.3g
low
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Method
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step 1
Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
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step 2
Heat the butter and oil in a pan and fry the chicken for 5 mins until golden. Add the leeks and fry for 2-3 mins until softened. Add the stock, bring to the boil then cover and simmer gently for 15 mins.
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step 3
Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and leeks to a 1.2-litre pie dish with a slotted spoon – leave the stock in the pan on a low heat.
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step 4
Mix the flour and 1 tbsp cold water together to form a paste. Thin with 2 tbsp stock, then add to the pan with the rest of the stock and stir non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks.
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step 5
Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.
Recipe from Good Food magazine, February 2003
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A star rating of 4.8 out of 5.35 ratings
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