Warm up winter evenings with a hearty, gluten-free chicken and leek pie. This wheat-free dinner is perfect for feeding those with special dietary requirements
Ingredients
- 175g gluten-free flour
- 85g chilled butter, coarsely grated
- 50g mature cheddar, grated
- 1 tsp coarse grain mustard
For the filling
- 25g butter
- 2 tbsp sunflower oil
- 500g skinless boneless chicken breasts, cut in chunks
- 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
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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.
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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.
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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.
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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.
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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.