Chicken, bacon and mushroom pie with gluten free pastry
A proper pie with a short, buttery gluten free crust and a creamy chicken, bacon and mushroom filling.
- Time1 hr 30
- LevelMedium
- Costabout £1.58 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Make the pastry. Rub the flour, xanthan gum, salt and butter together with your fingers until it looks like breadcrumbs. Mix in 1 beaten egg and the water until it comes together. Wrap and chill for 30 minutes.
30 min - 2
Heat the oil in a large pan. Fry the bacon and chicken for 8 minutes until golden. Add the mushrooms and leek and cook for 6 minutes.
8 min - 3
Mix the cornflour with a little of the milk to a paste. Add it to the pan with the rest of the milk, the crumbled stock cube and thyme. Stir for 4 minutes until thick. Season and leave to cool a little.
4 min - 4
Heat the oven to 200°C (180°C fan). Roll out two thirds of the pastry between sheets of baking paper, to 3 mm thick. Lift it into a 23 cm pie dish. Gluten free pastry cracks easily, so press any cracks back together.
- 5
Fill with the chicken mixture. Roll out the rest of the pastry for a lid, lay it on top, press the edges and trim. Cut a small slit in the middle and brush with the extra beaten egg.
- 6
Bake for 35 to 40 minutes until deep golden. Rest for 10 minutes before cutting.
38 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.