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Chicken & Leek Pies (Gluten Free, Dairy Free)

chicken pie
Cooking Method: ,
Cuisine:
Courses:
Servings: 4
Ingredients
    For the filling:
  • 2 Leeks
  • 2 Chicken Breasts
  • 1 tsp Cornflour
  • 400 ml Chicken Stock
  • 250 ml dairy free cream
    • For the pastry:
  • 160 g gluten free plain flour
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 50 g dairy free spread
  • 1 egg yolk
  • 3 tbsp cold water
Instructions
  1. 1
    In a large bowl mix together the gluten free flour, xanthan gum and salt
  2. 2
    Rub in the dairy free spread until it resembles breadcrumbs
  3. 3
    Stir in the egg yolk and add the cold water
  4. 4
    Mix together until a ball forms
  5. 5
    Chill in the fridge for 30 minutes
  6. 6
    Heat some olive oil in a saucepan
  7. 7
    Add chopped leak and cook for 2 minutes
  8. 8
    Add the diced chicken, replace the lid and cook for 20 minutes stirring occasionally
  9. 9
    Add the flour and stir until the chicken is coated
  10. 10
    Add the stock and stir until thickened
  11. 11
    Stir in the cream, add pepper, stir in until bubbling then remove from the heat
  12. 12
    Add to one large casserole dish or 4 individual dishes
  13. 13
    Roll out the pastry into a flat sheet
  14. 14
    Cover with short crust pastry, cut a cross in the middle and brush with egg
  15. 15
    Bake at 200 C for 30 minutes for a large dish or 20 minutes for individual dishes
Read it online: https://freefromfavourites.com/recipe/chicken-leek-pies-gluten-free-dairy-free/