Chicken & leek pie

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• lovedanes2

  17 November 2007

  lovedanes2 rated this recipe

  

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• Gemma Russell

  13 January 2008

  Gemma Russell commented on this recipe

  This is really nice, I didnt change any of the recipe, but next time I do it I might do it with mushroooms rather than the leeks

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• Linda

  14 January 2008

  Linda commented on this recipe

  I made this dish yestersay and I added some carrots as well, we both throughly enjoyed it 5 star

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• steve

  27 January 2008

  steve commented on this recipe

  "Absolutly beautiful, i used mushrooms as suggested and it turned out very very tasty. I found the pastry topping very tricky, but managed to make a jig saw with the crumbling pastry and it turned out well. Served with carrotts and coly,broc and new potatoes"

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• mgtclk

  12 March 2008

  mgtclk rated and commented on this recipe

  

  really nice combination of leek and chicken

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• Claire Dingle

  19 October 2008

  Claire Dingle commented on this recipe

  Nice but didnt think it needed the cheese in the pastry and would probably omit the watercress next time too.

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• jadethespade

  14 April 2009

  jadethespade commented on this recipe

  I cheated a little by using ready made puff pastry, which was much nicer than I would have made! I served the pie up with mashed potatoes (mixed with wholegrain mustard) and green peas- a lovely meal.

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• LeighD71

  01 May 2009

  LeighD71 rated and commented on this recipe

  

  I made this dish last night but did individual pies, I also didn't do a pastry topping but a mashed potato using creme fraiche and parmesan. Absolutely wonderful and very very simple to make. I also added mushrooms to the mix. Will definitely make this again and soon.

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• Alisar

  11 November 2009

  Alisar rated and commented on this recipe

  

  The filling was absolutely delicious - I didn't make the pastry, I used ready made puff pastry. Will be making this filling regularly though.

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• Michelle

  22 September 2010

  Michelle rated and commented on this recipe

  

  I really liked this pie although i did cheat a little on the pastry as I thought Id test out the middle before doing my own GF pastry. I used 2 wrapped packs of ready made shortcrust from Dietry Specials and then coated with a little milk. My second cheat was using Knorr stock pots - they are also GF and very quick - so this can all be made in very little time after work. The whole pie was lovely and when fed to my firmed he couldnt taste that it was GF! I really liked the watercress as thought as a bit different.

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• lostkat

  25 September 2010

  lostkat rated and commented on this recipe

  

  Gorgeous. I used normal flour as I don't have to cook for a gluten-free household, but it was utterly delicious. Definitely making again!

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• Crezzie

  07 November 2010

  Crezzie rated and commented on this recipe

  

  I cheated by using shop bought shortcrust pastry and it couldn't have been easier. The gravy in it is fantastic and will defo do again. Top marks for this one.

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• olivialw

  05 January 2011

  olivialw rated and commented on this recipe

  

  Delicious! I have made it a couple of times - first with packaged puff pastry which was lovely, also just made it now with the pastry recommended above - found it easy to make, and roll and tasted divine (I didn't bother faffing around with cling film). I would definitely recommend throwing in a bit of white wine after the chicken and leeks (before the stock) and letting it reduce. Served with mash, peas and carrots, ooo its just so yummy. Also its easy to amend and make smaller pies - for instance we don't have a gluten free diet so used plain flour, I don't eat meat so used quorn and made two smaller pies - one veggie one meat.

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• Emma141

  12 April 2011

  Emma141 rated and commented on this recipe

  

  I am not much of a baker, but this turned out well and was very nice.

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• hguyver

  15 August 2011

  hguyver commented on this recipe

  The tastiest pie ever!! Great with mash so you don't miss out on the delicious juices!! Yum can't wait to make it again!!

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• Mia

  28 March 2012

  Mia commented on this recipe

  Loved this recipe! Needed a bit more water for pastry than suggested but it was delicious!

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• Mia

  28 March 2012

  Mia rated this recipe

  

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• terry

  19 August 2012

  terry rated and commented on this recipe

  

  The best GF recipe Ive tried so far.

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• misswales013

  06 October 2012

  misswales013 rated and commented on this recipe

  

  We tried this recipe this evening and it was delicious! The cheesy mustard pastry is very tasty - although I must admit I added some chopped garlic to the chicken mixture rather than creme fraiche and watercress. I has no complaints though!

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• venjpen

  08 October 2012

  venjpen rated and commented on this recipe

  

  This was lovely! I've had many disasters with gluten free pastry but this worked really well. I'm guessing the cheese helps it stay together. I added mushrooms in addition to the rest of the ingredients. Really tasty. Will definitely be making this again!

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

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

Per serving

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

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