Gluten free chicken and mushroom pie
A creamy chicken and mushroom filling under a golden, crumbly gluten free pastry lid.
- Time1 hr 40
- LevelMedium
- Costabout £1.25 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
For the pastry, rub the butter into the flour and xanthan gum until like fine crumbs. Stir in the egg and enough cold water to bring it together. Wrap and chill for 20 minutes.
20 min - 2
Heat the oil in a large pan over a medium heat. Cook the onion for 5 minutes, then add the chicken and brown for 5 minutes.
10 min - 3
Add the mushrooms and thyme and cook for 5 minutes until the liquid has gone. Stir in the cornflour. Dissolve the stock cube in the boiling water and add it with the milk, stirring until thickened. Simmer for 5 minutes, season, and cool for 10 minutes.
5 min - 4
Heat the oven to 200°C (180°C fan). Spoon the filling into a 1.2 litre pie dish.
- 5
Roll the pastry between two sheets of baking paper to about 5 mm thick, a little wider than the dish. Lift it over the filling using the paper and peel it off. Trim, press down the edges and cut a steam hole.
- 6
Brush with milk and bake for 30 minutes, until the pastry is golden and the filling is bubbling.
30 min - 7
Rest for 10 minutes before serving.
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.