Chicken & leek pie recipe - How to Make Chicken & leek pie

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A hearty gluten- and wheat-free pie to warm up those winter evenings

Easy
Serves 4
Ready in 1¾ hours
Gluten-free

Ingredients

175g gluten-free flour
85g chilled butter , coarsely grated
50g mature cheddar , grated
1 tsp coarse grain mustard

FOR THE FILLING

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

Method

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.
Fry the chicken in the hot butter and oil for 5 minutes until golden. Add the leeks and fry for 2 -3 minutes until softened. Add the stock, bring to the boil then cover and simmer gently for 15 minutes.
Preheat the oven to 200C/gas 6/fan 180C.Transfer the chicken and leeks to a 1.2 litre pie dish with a slotted spoon - leave the stock in the pan. Make a paste with the flour and 1 tbsp cold water. Thin with 2 tbsp stock then add to the pan and stir on the heat non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks. Cool.
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.

Nutrition per serving

669 kcalories, protein 38g, carbohydrate 43g, fat 40 g, saturated fat 21g, fibre 3g, salt 1.34 g

Recipe from Good Food magazine, February 2003.  

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