This recipe is suitable for a gluten free diet; but with some of the ingredients used please do make sure you check the product labels – sometimes a little stock cube, soy sauce or even ketchup can contain gluten.
Prep time: 20 minutes
Cook time: 50 minutes
SmartPoints: 9 per serving, 36 per recipe
150g plain white flour (ensure gluten free)
1 tablespoon plain white flour (ensure gluten free)
1⁄4 teaspoon baking powder (ensure gluten free)
75g low fat spread
1 egg, beaten
450g skinless chicken breast, cut into chunks
2 leeks, sliced
2 carrots, chopped
1 chicken stock cube, dissolved in 300ml water (ensure gluten free)
2 sprigs of fresh thyme
1 tablespoon cornflour, mixed in 1 tbsp cold water
1 portion of broccoli or any steamed green vegetables
- To make the pastry, sift the flour and baking powder into the bowl of a food processor with a pinch of salt. Add the low fat spread and pulse until it resembles breadcrumbs. Reserve 1 tsp of the beaten egg, adding the rest to the food processor. Pulse until it forms a soft dough. Alternatively mix the dough by hand with a round ended knife – it is quite sticky so avoid handling it until the last minute. Wrap in cling film and chill for at least 30 minutes.
- For the filling, mist a frying pan with cooking spray and heat. Add the chicken pieces and fry for 5 minutes until golden. Add the leeks and carrots and continue cooking for 5 more minutes. Stir in the stock, add the thyme, cover and cook for 10 minutes. Quickly stir in the cornflour mixture and cook for another minute until well blended and thickened. Spoon into an ovenproof pie dish.
- Preheat the oven to 180C. Sift 1 tbsp flour over the work surface and roll out the pastry to fit the pie. Carefully lift on top – it is quite fragile but you can re-roll if necessary or patch any holes with trimmings. Trim the edges and re-roll any excess to make leaves for the top. Brush with the reserved egg. Bake for 30-35 minutes until the pastry is golden. Serve with steamed green vegetables.
- Notes: This meal is suitable for freezing.