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Photo of Gluten-free chicken & leek pie by WW

Gluten-free chicken & leek pie

8
Points® value
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Easy
This meal is suitable for the 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.

Ingredients

Gluten free white bread flour

150 g

Baking powder

¼ teaspoon(s), level, ensure gluten free

Low Fat Spread

75 g

Egg, whole, raw

1 medium, raw, beaten

Chicken breast, skinless, raw

450 g, cut into chunks

Leek

2 medium, sliced

Carrots, raw

2 medium, chopped

Chicken stock cube(s)

1 cube(s), dissolved in 300ml water, ensure gluten free

Thyme, Fresh

2 sprig(s)

Cornflour

1 tablespoon(s), level, mixed in 1 tbsp cold water

Broccoli, raw

1 portion(s), medium, or any steamed green vegetables

Instructions

  1. 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.
  2. 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.
  3. Preheat the oven to 180°C, fan 160°C, gas mark 4. 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.

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