After a busy few weeks (including a trip to China for the hubby!) we decided that a roast just seemed like too much effort this Easter Sunday. We wanted something warming since Storm Katie was in full swing outside (we had sunshine, hail and rain in the space of an hour!) and so we decided on a pie and roast potatoes with lashings of gravy – yum!
For the savoury crust:
280g plain white gluten free flour
1tsp xantham gum (can be found in most large supermarkets)
1/2 tsp salt
125g unsalted butter, diced and chilled
1/2 to 3/4 cup ice cold water
1 egg, beaten
For the filling:
1 medium leek, trimmed and sliced
50g plain white gluten free flour
300ml hot chicken stock
1-2 tsp Dijon mustard
250g chestnut mushrooms, sliced
Salt and freshly ground black pepper
150ml white wine
500g chicken breasts, diced
- In a large bowl, mix the flour, xantham gum and salt until well combined.
- Add the butter and cut it in using either a pastry cutter or two knives to cut repeatedly into the mixture until the mixture resembles sand.
- Add 125ml water to the mixture slowly. Cover your hands in flour and bring the mixture together with your hands. It will be flaky and probably sticky but keep adding water a little bit at a time and make sure your hands are floured and the dough will eventually come together.
- Shape the dough into a ball and wrap it in cling film. Chill for about an hour.
- Lightly butter a 18cm shallow tart tin.
- Put the pastry between two sheets of cling film and roll out to 2in larger than your tin. Remove the cling film from one side of the pastry and then pick up the pastry and drape it over the tin. Peel away the cling film and gently ease the pastry into position, lifting the edge of the pastry and pressing firmly into place with your fingertips.
- Run a rolling pin over the top of the tin to trim off the excess pastry. Keep this to make the pie lid.
- Bake in a preheated oven at 180C fan (200C /Gas 6) for 15 minutes until golden brown. Remove from the oven and allow to cool slightly.
- Melt the butter in a pan. Add the leeks and fry over a low heat for about 10 minutes. Add the chicken and bacon and fry until the chicken is sealed.
- Slowly increase the heat and then add the wine, cooking until the wine has reduced. Add the mushrooms and cook for a couple of minutes.
- Mix the flour with a little of the milk in a small bowl to make a smooth paste and add to the pan. Stir through and then add the remaining milk and stock. Bring to the boil, stirring all the time until the sauce is thickened and smooth.
- Add the mustard and season with pepper. Remove the pan from the heat and allow to cool slightly before pouring into the blind baked pastry case (if you have any mixture left over, it goes really well with pasta!).
- Roll out the remaining pastry and cut out a lid slightly larger than the pie tin.
- Brush the top of the pastry case with some of the beaten egg and place the lid on top, pressing down gently. Take care to handle the pastry very gently as it is more delicate than normal pastry. If you’re feeling fancy you can crimp the edges and decorate the top with pastry leaves or other shapes.
- Brush the pastry with the beaten egg (again, be gentle to avoid ripping the pastry) and create a small steam hole in the middle of the pie (using a skewer or sharp knife).
Bake in the oven for 25-35 minutes until the pastry is golden.
- I served the pie with roast potatoes and fresh veg and some chicken gravy. Just perfect for a blustery Easter Sunday!
I would love to hear from you if you make this recipe!