Chicken & Leek Pie
This savory Gluten-free Chicken and Leek Pie is the ultimate comfort food. The crispy pastry encases tender chicken pieces, sweet leeks, and peppery watercress in a creamy, mustard-infused sauce. The cheesy crust adds extra flavor and a satisfying crunch. Perfect for a cozy night in or to impress guests at a dinner party, this hearty pie will quickly become a family favorite.
— Constant Cookbook
Ingredients
- 175g gluten-free flour
- 85g chilled butter , coarsely grated
- 50g mature cheddar , grated
- 1 tsp coarse grain mustard
- 500g skinless boneless chicken breasts, cut in chunks
- 25g butter
- 2 tbsp sunflower oil
- 2 leeks , thickly sliced
- 350ml hot chicken stock
- 1 tbsp gluten-free flour
- 85g watercress , chopped
- 4 tbsp crème fraîche
- 1 tbsp milk for glazing
Instructions
- Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
- Heat the butter and oil in a pan and fry the chicken for 5 mins until golden. Add the leeks and fry for 2-3 mins until softened. Add the stock, bring to the boil then cover and simmer gently for 15 mins.
- Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and leeks to a 1.2-litre pie dish with a slotted spoon – leave the stock in the pan on a low heat.
- Mix the flour and 1 tbsp cold water together to form a paste. Thin with 2 tbsp stock, then add to the pan with the rest of the stock and stir non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks.
- Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.
Yield
Serves 4
Nutrition
- Calories: 669 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 1.3 milligram of sodium
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