This pie is gorgeous and one of my husband’s favourites in winter. I changed the flour from the original recipe to a gluten free flour and it still turned out well! This pie is ideal to fill with leftovers, so please feel free to substitute some of the ingredients for whatever you may already have. Both chicken breasts and legs work well. I am not brilliant when it comes to pastry so if you have a better gluten free pastry recipe that works then please feel free to use your own! I’m still trying to perfect my pastry recipe! Anyways I hope you enjoy it!
What you need to know:
Prep time: 25 mins
Cook time: 45 mins
Oven temp.: 200 °C
Ingredients for 4 portions:
2 boned chicken legs, preferably free-range or organic, cut into chunks or strips
1 medium leek, sliced
2 rashers smoked streaky bacon, cut into small strips
Sprig of thyme, leaves picked
¼ pint fresh chicken stock
1 tbsp gluten free corn flour
2 tbsp low fat Greek yogurt/ crème fraîche
Salt and pepper to season
Drizzle of olive oil
250g gluten free flour
100g lard, cubed
25 ml milk
1 large beaten egg
gluten free flour for dusting
1. First we need to make the pastry.
2. In a bowl and using your finger tips rub the cubes of lard into the flour until you have a fine crumbly mixture.
3. Add the eggs and milk to the mixture and gently work it together. Depending on the flour you may need to either add more milk or less. I use a maize based gluten free flour and it needs quite a lot of liquid. Simply judge how it goes when mixing. You need to create a ball of dough that later you can roll out.
4. Once you have the right consistency and you’re happy with the dough pat it into a flat round, then wrap it in clingfilm. Put it in the fridge to rest for at least 30 mins.
5. While its in the fridge we can start the filling. Fry the chicken with the bacon in a little olive oil over a medium heat until starting to brown.
6. Add the leek and thyme.
7. Add the chicken stock.
8. In a separate bowl mix the corn flour with a little water until all of the corn flour has dissolved, then add this to the chicken mixture in the pan to thicken.
9. Once the sauce has begun to thicken take it off the heat and add the creme fraiche or yogurt.
10. Place the filling into a pie dish.
11. Now we need to make the pastry lid.
12. Lightly flour the work surface and roll the pastry approx. 0.5cm thick.
13. Lay the pastry over the pie filling, crimp the edges with your fingers and thumb or a fork and cut off any excess pastry.
14. Poke a small hole in the centre of the lid to let the steam escape otherwise your pastry will go soggy instead of crispy and flaky.
15. Brush the pastry with a beaten egg mixed with a splash of milk (this makes the pastry turn a shiny golden brown) and bake in the pre-heated oven for approx. 25 mins or until the pastry is golden.
16. Remove from the oven and let the pie rest for a few minutes before serving.
17. Serve with broccoli, mash potato or root vegetables.