Chicken Pies

Chicken Pie (4 servings)

Chicken Pie Ingredients

175g/6oz/1 1/2 cups gluten free flour
pinch of salt
90 g / 3 1/2 oz / 7tbsp sunflower margarine
15 ml / 1 tbsp chopped fresh mixed herbs.
3 leeks, sliced
45 ml / 3 tbsp gluten free corn flour
400 ml / 14 fl oz / 1 2/3 cups skimmed milk
15 ml / 1 tbsp chopped fresh tarragon
350g / 12 oz cooked skinless, boneless chicken breast, diced.
200g / 7 oz can sweetcorn kernels, drained
salt and ground black pepper
fresh herbs sprigs and salt flakes to garnish.

Chicken Pie Nutritional Information (Per Portion

Energy          - 598 Kcals/2504 kJ
Fat, Total      - 24 g
saturated fat   - 5.6g
Protein           - 37.2
Carbohydrate - 59.9 g
Fiber              - 2.27

Chicken Pie

1. The first step to prepare this chicken pie is to start with the pastry Place the flour and salt in a bowl and lightly rub in the margarine until the mixture resembles breadcrumbs. Stir in the mixed herbs and add a little cold water to make smooth, firm dough. Wrap the pastry in a plastic bag and chill for 30 minutes.

2. Pre heat the oven to 190 degree C / 375 degree F / Gas 5. Steam the leek for about 10 minutes until just tender. Drain thoroughly and keep warm.

3. Meanwhile blend the cornflour with 75 ml / 5 tbsp of milk. Heat the remaining milk in a sauce pan until it is just beginning to boil, then pour it on to the corn flour mixture, stirring continously. Return the mixture to the pan and heat gently until the sauce comes to the boil and thickens, stirring continuously. Simmer gently for about 2 minutes stirring.

4. Add the remaining margarine to the pan with the chopped tarragon, leeks, chicken, and sweetcorn. Season to taste with salt and pepper and mix well together.

5. Spoon the chicken mixture into a 1.2 liter / 2 pint / 5 cup pie dish and place the dish on a baking sheet. Roll out the pastry to shape slightly larger than the pie dish. Lay it over the dish, and press to seal. Trim, decorate the top with trimming, if liked and make a slit in the centre.

6. Bake for 35 - 40 minutes until the pastry is golden brown. Serve at once, sprinkle with herbs and salt.

Copyright © 2010 Gluten-Free-Diet-Recipes.com. All Rights Reserved. No part of this website may be reproduced without prior written notice from the owner.
Disclaimer: The information provided in www.gluten-free-diet-recipes is provided for information purposes only.