Recipe: Gluten Free Chicken and Leek Pie

Posted on 31 May, 2022

The ultimate comfort food, this gluten-free chicken and leek pie from Grace Minehan ticks all the boxes.

Lovely to enjoy on its own, with a classic slaw or with a garden salad, this creamy pie with crisp golden pastry is sure to be a crowd-pleaser!

Ingredients

Serves 6

• 3 large white potatoes
• 800g chicken tenderloins
• 1/2 cup Orgran gluten-free plain flour
• 1 teaspoon salt
• 1 teaspoon pepper
• Olive oil
• 2 leeks (using the bottom half of the leek only)
• 2 cloves garlic, crushed
• 150ml gluten-free chicken stock
• 300ml thicken cream
• 3 – 4 sheets gluten-free puff pastry
• 1 egg, for egg wash

Method

Prep: 10 minutes

Cook: 35 – 40 minutes

1. Pre-heat fan forced oven to 160 degrees.
2. Peel and dice potatoes into small pieces. Place into a large saucepan, bringing water to the boil. Cook potatoes for 5 – 10 minutes or until soft.
3. While potatoes are boiling, dice chicken into small pieces and coat with plain flour, salt and pepper.
4. In a fry pan on medium heat, add olive oil and half of the butter. Once melted, add the flour-coated chicken and fry until the chicken is golden and cooked through.
5. Remove chicken from the pan and set aside.
6. Thinly slice the leeks, add to the pan with garlic and remaining butter. Cook until the leeks have softened, approx. 5 minutes.
7. Drain and add the potatoes, chicken stock and cream, stir to combine.
8. Add the chicken to the leek and potatoes, simmer for 2 – 5 minutes.
9. Cut the pastry to fit along the base and sides of the pie dish. Bake in oven until pastry is lightly cooked and golden, approx. 10 minutes.
10. Once base has cooked, remove from the oven. Place the chicken and leek filling into the pie dish and cover the top with additional pastry sheets. Whisk the egg, then using a pastry brush, brush the egg over the top sheets.
11. Place the pie in the oven and cook for 5 – 10 minutes, or until pastry is golden brown.

Image supplied.