It’s that time of year where the nights are getting longer and the soul needs a bit of comforting. For the British amongst my readers, a pie is the ultimate comfort food. But when you are gluten free this isn’t so easy to make or buy and is often loaded with salt, sugar, fat and calories.
I’ve had a bash at making a “healthier” pie (lets use that term loosely here) that is easy to prepare and hits the spot. Many thanks go to David, who donated some of his leeks from his allotment so I could experiment with this recipe.
Ingredients – serves 2
- 210g diced chicken breast or thigh
- 1 carrot, peeled and diced
- 2 leeks, diced
- 1 celery stick
- 2 sprigs of fresh thyme
- 2 tsp mustard powder
- 500ml chicken stock, I use Knorr
- black pepper to season
- 1/2 packet of Genius Gluten Free Puff Pastry, defrosted
- 1 egg, beaten, for glazing
- Add all ingredients, except the pastry, to a large lidded pan. Simply simmer gently for about 25 minutes
- Meanwhile, pre-heat the oven to about 200c
- Add a small amount of gluten free flour to your rolling pin and board, very lightly roll out pastry. (You may feel like you are in a Lurpak advert). Cut the pastry in half and gently score a lattice effect.
- Brush with egg glaze once on a non stick tray, stick in the oven for about 15 minutes or until golden and puffed
- Add your chicken and veg to a pie dish, top with your pastry. Done! Serve with a dollop of mashed potato to soak it all up
Glueless notes: You could add cooked, diced bacon near the end. You could also add corn starch to thicken your pie fluid, or a bit of single cream if you are being truly decadent. Use the remainder of your pastry for homemade sausage rolls or Danish pastries – see Genius’s website for ideas
I hope you give this a try and enjoy, please let me know if you do 🙂