Chicken & leek pie on a board

Gluten-free chicken pie

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(28 ratings)

Ready in 1 hr 45 mins

Easy

Serves 4

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal669
  • fat40g
  • saturates21g
  • carbs43g
  • sugars0g
  • fibre3g
  • protein38g
  • salt1.3g
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Ingredients

  • 175g gluten-free flour
    Flour

    Flour

    fl-ow-er

    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 85g chilled butter, coarsely grated
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 tsp coarse grain mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

For the filling

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 500g skinless boneless chicken breasts, cut in chunks
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 leeks, thickly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 350ml hot chicken stock
  • 1 tbsp gluten-free flour
    Flour

    Flour

    fl-ow-er

    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 85g watercress, chopped
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 4 tbsp crème fraîche
  • 1 tbsp milk for glazing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

  5. 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.

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Comments, questions and tips

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clairedingle
19th Oct, 2008
Nice but didnt think it needed the cheese in the pastry and would probably omit the watercress next time too.
maggie123
12th Mar, 2008
4.05
really nice combination of leek and chicken
dragon39
27th Jan, 2008
"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"
anniversary-1509
14th Jan, 2008
I made this dish yestersay and I added some carrots as well, we both throughly enjoyed it 5 star
gem090383
13th Jan, 2008
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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