Serves 4
100 min
Chicken & Leek Pie
Recipe GLPR0a9d0ce5f457b9
A comforting gluten-free pie featuring tender chunks of chicken and leeks in a creamy, herb-infused sauce, topped with a golden, savory cheddar crust. Perfect for a satisfying main course.
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Ingredients
175g gluten-free flour
85g chilled butter, coarsely grated
50g mature cheddar cheese, grated
1 tsp coarse grain mustard
500g skinless boneless chicken breasts, cut into 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
pinch of salt
2 tbsp cold water (for mustard mixture)
1 tbsp cold water (for flour paste)
2 tbsp stock (for flour paste)
Directions
In a large bowl, combine the gluten-free flour with a pinch of salt. Add the chilled grated butter and mix with your fingertips until the mixture resembles fine breadcrumbs. Stir in the grated cheddar cheese. In a small cup, blend the cold water with the mustard until smooth, then add this to the flour mixture and stir until a soft dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
Heat the butter and sunflower oil together in a large pan over medium-high heat. Add the chicken chunks and cook for about 5 minutes, stirring occasionally, until the pieces are golden and sealed. Add the thickly sliced leeks and cook for a further 2–3 minutes until they begin to soften. Pour in the hot chicken stock, bring to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes until the chicken is cooked through (165F internal temperature) and leeks are tender.
Preheat the oven to 200°C (180°C fan/gas mark 6). Using a slotted spoon, transfer the cooked chicken and leeks to a 1.2-litre pie dish, leaving the cooking liquid in the pan on low heat.
In a small bowl, mix the gluten-free flour with 1 tbsp cold water to form a thick paste. Gradually thin this paste by stirring in 2 tbsp of the warm stock from the pan. Pour the mixture into the pan with the remaining stock, stirring constantly over low heat until the sauce thickens. Remove from heat, fold in the chopped watercress and crème fraîche, season with salt and pepper to taste, then pour this creamy sauce over the chicken and leeks in the dish.
Lay out the chilled pastry dough between two pieces of cling film and roll it out until slightly larger than the pie dish. Remove the top layer of cling film and carefully transfer the pastry (still on the bottom film) over a rolling pin, then invert it over the pie filling. Peel away the cling film from the top. Trim any excess pastry from around the edge of the dish with a knife. Pierce a small hole in the center of the pastry. Brush the surface lightly with milk for a golden finish. Bake for 25–30 minutes until the pastry is golden brown.
