Gluten-free chicken & leek pie
Gluten free white bread flour
¼ teaspoon(s), level, ensure gluten free
Low Fat Spread
Egg, whole, raw
1 medium, raw, beaten
Chicken breast, skinless, raw
450 g, cut into chunks
2 medium, sliced
2 medium, chopped
Chicken stock cube(s)
1 cube(s), dissolved in 300ml water, ensure gluten free
1 tablespoon(s), level, mixed in 1 tbsp cold water
1 portion(s), medium, 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 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.