Ingredients

• Gluten free pie crust recipe
• 1 Brest of chicken
• 80g Pancetta or bacon lardon chunks
• 1 Large carrot, diced
• 2 Medium shallots, chopped
• 2 Cloves of garlic
• Handful of frozen peas
• 100g Trimmed fine beans, chopped
• 1⁄4tsp Nutmeg
• 1tbsp Fresh thyme leaves
• 2tbsp Unsalted butter
• 2tbsp Gluten free all-purpose flour
• 300ml Milk
• Splash of white wine
• Salt and pepper

Wholefood Earth Xanthan Gum 250 g

The Best Gluten Free Pie Crust

Method

1. Start by making the savoury gluten free pie crust by following my recipe for the best gluten free pie crust up to step 8. Make sure you omit the sugar, you definitely don’t want a sweet pie crust here.
2. Preheat your oven to 180°C.
3. While your pie dough is in the fridge you should prepare the filling. Heat a frying pan over medium-high heat with a little oil. Add your chicken and pancetta and allow to brown
4. Once the meats have browned, add the onion, garlic, carrot, peas, green beans, thyme leaves and a splash white wine to deglaze. Allow to cook until the carrots go a bit tender (around 5-7 minutes for me).
5. Add your butter and allow to melt before adding your flour and mixing well. Once you can no longer see any clumps of flour you can begin to add your milk in gradually while mixing well.
6. Add in your salt, pepper and nutmeg and mix through.
7. If your sauce still feels a little dry you can add a bit more milk but don’t make it too wet or your pastry will be soggy and it will not hold.
8. Set aside your filling to cool for now.
9. Take your larger disk of pastry out of the fridge and roll out to about 5-6mm thickness and settle this into your prepared pie tin and trim the edges leaving a little overhang. I like to ravel the dough up onto my rolling pin and unravel it over the pie tin. Pop this in the oven for about 10 minutes or until it begins to go golden brown.
10. Take your second disk of pastry out of the fridge and roll out the 5-6mm thickness.
11. Pour your filling into the pie and top with the second disk of pastry. Brush with the egg wash and sprinkle with some flaky salt. Peirce 4 knife holes into the top.
12. Place back in the oven and bake for around 30-40 minutes reducing the temperature to 170°C after 15 minutes.
13. Once your pie is finished baking let stand for 10 minutes before removing from the tin or slicing otherwise it is likely to collapse.

You must try to make this chicken pie recipe this autumn-winter! It’s a staple dish for me now and one that I will make again and again and again.