An easy to make gluten-free recipe, using our grain-free, gluten-free pastry, and a simple creamy home-made chicken pie filling.
Looking up from my worktop this morning, I can see it has started to snow and hail – hard shards of frozen rain battering the pavement. There’s a seemingly never-ending chain of folk past my window, hoods up, gloves on and huddled against the bitterness – silent, walking, distant, disconnected. In these bleak times, it is surprising how much a friendly smile or nod can lift the mood and connect us to each other. Please do try it when you are out – social distancing does not mean emotional distancing – and it’s at times like these we need to feel the togetherness, the sense of community – because it is this, I’m sure, that will get us through these difficult coronavirus times. Stay safe folks and remember to hold the line!
But if you are feeling on your own tonight and in need of a little inspiration for supper, here’s an easy-to-make recipe using our ready-made, grain-free, gluten-free pastry – and a simple creamy home-made free-range chicken pie filling. You really don’t have to do it all by yourself in isolation! We can help.
You will need:
For the pastry
1 pack of grain-free, gluten-free pastry (defrosted)
For the Filling
1 onion, diced
2 carrots, diced
2 sticks of celery, diced
6 free-range chicken thighs
250ml Chicken stock
100ml Double cream
1 tbsp tapioca flour or arrowroot
50g Coconut Oil
Sea salt and freshly ground black pepper to taste.
1 egg (for brushing the top of pastry)
How to make:
Grease your chosen pie dish then line with the rolled out gluten-free pastry, remembering to reserve enough to make the pie “lid”
Bake the pie casing in the oven for approx, ten minutes and leave to cool.
Meanwhile, chop the chicken thighs into bite-sized pieces and cook in the oil of your choice – coconut oil for me – when nicely browned and no more pink bits, remove from the pan and set aside. Add a touch more oil and fry the onion, carrot, and celery, gently until soft.
Add the chicken back to the pan and add the chicken stock.
Bring to the boil then turn the heat down and add the tapioca flour or arrowroot and stir to thicken the sauce.
Stir in the cream, to your own personal taste and consistency.
Tip the mixture into the pie dish.
Cover with the rolled out pastry lid and don’t forget to create a design on the top with any leftover pastry bits when you have trimmed the sides – I made a sun with mine!
Brush the top with egg.
Place pie in the oven and cook at 180C for at least 20 minutes or until golden brown.