This chicken pie is just what you want on a cold Winters night. It is so easy to make, and packed full of vegetables. It is seriously so good, I dare you to stop at one piece!
The filling: is naturally gluten free, just double check your stock cubes. You can add any vegetables you want. For example I’ve added zucchini and broccoli in the past. Or take out the chicken and load it up with more vegetables to make it a vegetable pie. Just make sure you keep the leek in it, I think it’s what gives it that delicious caramelised taste.
The gluten free pastry: I had made this with both my own rough puff pastry recipe, and store brought gluten free puff pastry. I loved both, but it was cheaper to make my own gluten free rough puff pastry. Seriously all you need is butter, good gluten free flour and cold water. For the recipe link click here if you want to make your own. Depending on your pie dish, you only need to make 1/2 a quantity of this recipe for this pie. The pastry in all my photos is this recipe.
Decorations: This was my favourite part. I cut out the shapes freehand and decorated the top. Next time I want to create a lattice.
I hope you enjoy this as much as me!
- 1 tbs olive oil
- 2 leeks, quartered and sliced
- 1 large brown onion, diced
- 3 garlic cloves, crushed
- 500g chicken thigh, diced
- 2 carrots, diced
- 1 cup mushrooms, chopped
- 1 cup frozen peas
- 150ml light cooking cream
- 2 chicken stock cubes (gluten free)
- 40g butter
- 40g cornflour (gluten free)
- 2 sheets gluten free puff pastry, plus more to decorate (link to my recipe above)
- 1 egg, beaten
- In a large saucepan, heat olive oil over medium heat, add leek, onion and garlic and cook for 5 minutes, stirring, until softened.
- Add the chicken, carrots and mushrooms to the saucepan, and stir through. Cook over medium heat for 5 minutes, until the chicken is sealed.
- Dissolve the stock cubes in 500ml hot water. Add the peas, cream and stock to the saucepan, and stir through. Allow to simmer for 10 minutes, stirring occasionally.
- Meanwhile heat the butter in a small saucepan. Once melted, whisk the cornflour into the butter, ensuring it is smooth with no lumps. Remove from the heat.
- Add the butter/cornflour mixture to the chicken and vegetables. This will help it to thicken. Stir through, and allow to simmer for 5 minutes. It should appear visually thicker. Remove from the heat.
- Preheat your oven to 180 degrees Celsius.
- Lightly grease small pie dishes, or one large pie dish (approx. 20 x 30 cm). Cut the pastry to fit the top of your pie dish.
- Add your filling to the pie dish. Top with your cut pastry, pressing down to seal the edges. Decorate as you like, by crimping the edges with a fork, and adding patterns to the top with left over pastry.
- Brush your pastry with beaten egg. Place in the preheated oven for 25-30 minutes or until golden. Remove and enjoy!