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Gluten free chicken pie

  • 1 hr 45 m

Description

Make a filling, gluten-free chicken and leek pie to warm up winter nights. This is an ideal dinner to feed people with special dietary needs because it is wheat-free.

Ingredients(13)

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Steps

Step 1

In a bowl, blend the flour, butter, and a little quantity of salt. Stir in the cheese. Mix with 2 tablespoons of cold water and mustard. Next, knead into a dough. Let it sit for half an hour.

Step 2

Next, heat the oil and butter in an iron skillet, then fried the chicken for 5 minutes, or until brown. Add the leeks and cook until softened, about 2 to 3 minutes. After adding the stock, bring to a boil, cover, and simmer for fifteen minutes on low heat.

Step 3

Next, preheat the oven to 200°C (180°F for fans) or gas 6. Using a slotted spoon, transfer the chicken and leeks to a 1.2-liter pie dish; keep the stock in the pan over low heat.

Step 4

Next, to make a paste, combine the flour with 1 tablespoon of cold water. Add the remaining stock to the pan, thin with 2 tablespoons stock, and stir constantly until the mixture thickens. Turn off the heat, mix in the crème fraîche and watercress, season, and then cover the chicken and leeks with it.

Step 5

Finally, roll out the pastry until it is slightly larger than the dish between two pieces of clingfilm. With the cling film below, remove the top sheet of film and lift the pastry onto a rolling pin. Place the pastry over the filling, cut side down. After removing the film, trim the edges. Next, you'll drill a tiny hole in the middle. Then Brush the pastry with milk. Then Bake for 25-30 minutes until golden. Enjoy this delicious gluten free chicken pie

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