Gluten free chicken and leek pies
TM6 TM5 TM31

Gluten free chicken and leek pies

4.3 (33 ratings)

Ingredients

Pie filling

  • 800 g water
  • 1 tbsp Chicken stock paste (see Tips)
  • 500 g leeks ; green part cut into pieces and white part cut into rounds (1 cm) and reserved
  • 1 carrot, cut into pieces
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • ½ tsp black peppercorns
  • 1 dried bay leaf
  • 700 g skinless chicken thigh fillets
  • 60 g salted butter
  • 2 sprigs fresh thyme, leaves only
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 200 g pouring (whipping) cream
  • 30 g gluten free cornflour

Pastry

  • 50 g cheddar cheese (mature)
  • 400 g gluten free flour mix (see Tips)
  • 200 g unsalted butter
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 1 egg
  • 40 g wholegrain mustard (gluten free)
  • 3 tbsp water
  • arrowroot flour, for dusting
  • 1 egg yolk

Nutrition
per 1 portion
Calories
3933.5 kJ / 936.5 kcal
Protein
32.5 g
Carbohydrates
62.7 g
Fat
60.3 g
Saturated Fat
35.4 g
Fibre
7.4 g
Sodium
1330.7 mg

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