Homemade Gluten Free Chicken and Leek Pie

Homemade Gluten Free Chicken and Leek Pie

Home-made gluten chicken and leek pie, a lovely pie recipe for you to enjoy !

Pastry

• Pastry is 12oz maize flour

• 4oz Potato flour

• 1 egg

• 1 table spoon of Xantham gum

• Milk (to bind to soft dough)

• Egg wash

• Pastry lines dish and piece for top.

• 4oz of margarine

• 4oz of trex or lard.

Filling

• Diced potatoes

• Carrots

• Chicken Pieces

• Bacon Pieces

• Leeks

• Peas

• Cream and cream cheese

• Corn flour

Mix fat and flours to breadcrumb stage, add egg and milk to form a soft but firm dough, place dough in the fridge to rest, i do find the longer the dough rested the better it is( i left overnight) although can be used straight away.

• In a pan, gently fry 1 onion, 3 chicken breast diced ( thigh and leg meat just as good), 4 rashers bacon diced ( ham or panchetta pieces just as good) add tea spoon mustard seed, salt and pepper to taste.

• Then add 2 leeks sliced, mix in 200ml (1 carton) double cream.

• In a separate pan boil 1 large potato diced and 2 carrots diced, for approx. 10 mins and drain.

• Add the potatoes and carrots into the pan containing the chicken and add 4oz soft cream cheese, check seasoning to your taste, add a handful of peas , then if required a small amount corn flour to thicken.

• Roll pastry out for base, as you can see i have used a quiche tray, i chose to blind bake the base for 10 minutes (optional ) , place filling in the base, roll top pastry and cover pie, egg wash, remember to put a little hole in the middle of top to allow stram out and then cook on 180 Celsius for approx 35 mins until golden brown.

• As you will be aware i like to pack the pie as full as can with filling that is my choice as nothing so disappointing as a pie with the odd bit of meat and gravy in.

By Michelle Humpreys Cotton