Perfect Chicken & Leek Pie

Serves 4
175g gluten-free flour
85g chilled firm butter, coarsely grated
50g mature cheddar, grated
1 tsp coarse grain mustard


500g skinless boneless chicken breasts, cut in chunks
25g butter
2 tbsp sunflower oil
2 leeks, thickly sliced
350ml hot chicken stock
1 tbsp gluten-free flour
85g watercress, chopped
4 tbsp crme frache
1 tbsp milk for glazing


Preparation and cooking times
Ready in 1 hours.

Mix the butter, flour and a pinch of salt in a medium bowl and then stir in the cheese. Blend the mustard with 2 tbsp of cold water and stir into mixture. Bring together into a dough, wrap in plastic wrap and refrigerate for half an hour.

Heat the butter and oil in a saucepan and gently fry the chicken for 5 minutes until golden brown on both sides. Add the leeks and then continue frying for a further 2 minutes until softened. Pour in the stock, bring to the boil and then simmer slowly for 15 minutes.

Put the chicken and leeks into a 1.2 litre pie dish – keeping the stock back in the pan.

Mix together the flour with 1 tbsp of water to form a paste. Thin the paste with 2 tbsp of stock then add to the rest of the stock and stir on a gentle heat until it thickens.

Remove from heat and add the crme frache and watercress, Season to taste, pour over the chicken and leave to cool.

Remove the pastry from the fridge and roll out between to pieces of plastic wrap until it is just larger than the dish. Moisten the rim of the pie dish. Remove the film and using a rolling pin transfer the pastry to the pie. Press down around the rim.

Brush with egg or milk to glaze and bake in a preheated oven at 200C/gas 6/fan 180C for 25-30 minutes until golden brown.

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