Gluten-free Chicken & Vegetable Pie - Maximuscle Recipe

Prep: 35 mins
Cook: 55 mins
Serves: 6 people
Meal Occasion: Dinner

A hearty gluten- and wheat-free pie to warm up those winter evenings. This recipe is simple and easy with a layer of gluten-free shortcrust pastry to cover the creamy chicken filling which is oozing with flavour from the parsley, tarragon and garlic.

Recipe provided by Lucinda at bakesbooksandmyboys.com

Ingredients

1 tbsp sunflower oil
1 garlic clove crushed
400g chicken breast fillets diced
1 medium courgette chopped
1 medium carrot chopped
1 medium potato chopped
(any other veg – we included broccoli & marrow)
500ml gluten free chicken stock
2 tbsp gluten free corn flour
5g chopped fresh parsley
5g chopped fresh tarragon
400g gluten free short crust pastry
1 egg lightly beaten

Preparation

Preheat oven to 200°C /180°C fan.
Heat oil in a saucepan over a medium heat. Add in garlic and diced chicken. Stir for 5 mins or until browned.
Add the courgette, carrot & potato and any other vegetables. Cook for 3 mins. Add 250ml of stock to the pan.
Place cornflour & 125ml of stock in a bowl. Stir to a paste.
Add in the remaining stock and stir in to cooked chicken and vegetable mixture.
Bring to the boil and the reduce heat and simmer for 5 min or until sauce is just thickened.
Stir through chopped herbs. Pour the mixture in an oven proof pie dish.
Roll pastry out on a lightly floured surface until large enough to cover dish. Place pastry over filling and pinch edges to seal. Brush with egg.
Bake for 35-40 minutes until pastry is golden. Stand for 5 minutes to cool and serve.