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chicken and vegetable pie
This is a great gluten free recipe for using up the leftover chicken and vegetables from the Sunday roast. Using the DS-gluten free Shortcrust Pastry for the crust means it's really easy and quick to prepare.
Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 2-3
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Oven temperature: 190°/170°/Gas Mark 5
ingredients
- 150-175g Cooked Chicken ,
- 100g leftover Vegetables , (peas, sweetcorn, broad beans, french beans, carrots)
- 1tbsp Olive Oil ,
- 15g Butter ,
- 1 ½ tbsp level Gluten Free Flour ,
- 75ml Milk ,
- 100ml fresh Chicken Stock , or gluten free chicken stock made from cubes or powder
- pinch of Nutmeg ,
- 1tbsp Parsley , fresh chopped
- 200g DS-gluten free shortcrust pastry , defrosted
- Milk , for brushing
- Black Pepper , cracked
- Sea Salt ,
method
1. In a medium saucepan melt the oil and butter over a medium heat, remove from the heat and add the gluten free flour and gradually stir in the milk and stock. Return to the heat and whisk until thickened. Season.2. Add the vegetables and cooked chicken to the sauce and combine, place in a large pie dish or individual dishes. If using a pie dish grease the shoulders of a pie raiser or an upturned egg cup and place in the centre of the dish with the filling around it.
3. Dust the work surface with gluten free flour and knead the defrosted pastry for 1-2 minutes until pliable. Either divide into 4 if making individual pies or use as one.
4. Preheat the oven 190°C/ 170°C Fan/ Gas mark 5.
5. Dust the surface with gluten free flour and roll out to the shape of the pie dish/dishes. Cut a border around the edge of the pastry 1-2cm deep, place this pastry border on the edge of the pie dish. Roll the remaining pastry into a shape which covers the pie dish, wet the top with milk or water and place this pastry over the top of the pastry rim.
6. Pinch the edges with your forefinger to bring the pastry edges together, this also decorates the pastry. Cut a little cross in the centre of the pie and fold back the edges, brush with milk and place in the preheated oven.
7. Cook for approximately 25 minutes until golden brown.
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