Family Chicken Pie
SERVES: 4-6
GLUTEN FREE, DAIRY FREE, NUT FREE
Cook this entire recipe WITH me HERE
INGREDIENTS:
- 3 Tbsp olive oil (or butter)
- 700g chicken thighs (fat trimmed)
- 1 cup brown onion (finely diced)
- 2 large garlic cloves (minced)
- 1 cup carrot (finely diced)
- ½ cup celery (finely diced)
- 2 Tbsp gluten-free flour
- 1 cup dry white wine (or extra chicken stock)
- 3 cups chicken stock
- ½ Tbsp Dijon mustard
- 4 sprigs fresh thyme
- 1 Tbsp arrowroot starch (tapioca or corn starch also work)
- ½ cup frozen peas
- 2-4 sheets gluten-free puff pastry
- 1 egg (whisked)
- salt & pepper
METHOD:
- Preheat oven to 215 °C fan forced
- Heat 1 Tbsp of olive oil in a large saucepan over high heat. Once hot, place the chicken in a saucepan and brown on both sides. Set aside for later
- Add 1 Tbsp olive oil to the saucepan and sauté onion, garlic, carrot and celery for 5 minutes
- Sift in the gluten free flour and stir for a minute. Add the chicken back in to the pan and pour over the wine or water, deglazing the saucepan
- Add the stock, mustard and thyme to the saucepan. Season and bring to boil, then reduce heat to low and cover. Cook for 35-40 minutes
- Remove the chicken and shred (with 2 forks or an electric mixer)
- Combine arrowroot starch and a dash of water to a small bowl and whisk together (this should be a small amount of liquid). Add to the saucepan, stir well
- Add frozen peas to the saucepan and simmer until the liquid thickens (stirring regularly)
- Add the chicken back to the saucepan and stir through. Season to taste and leave cool for 30 minutes
- In a pie dish, grease with olive oil and lay over thawed puff pastry. Make sure you cut to fit the dish with about 2cm overhanging
- Spoon cooled filling into the dish and lay a second pastry sheet over the top of the chicken pie, and press the edges to seal. Make 3 small cuts in the tio to let stem escape when cooking
- Brush with egg wash and bake for 20-25 minutes
- To serve, season with salt flakes and fresh thyme!
WATCH FULL RECIPE HERE
