adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-free chicken and vegetable pie
0 Likes
Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Gluten-free twist on classic chicken pie, perfect for Low FODMAP diet followers!
Ingredients:
  • 18.40 gm sunflower oil
  • 1 garlic clove, finely chopped
  • 400g chicken breast fillets, diced
  • 1 medium zucchini, chopped
  • 1 medium carrot, peeled, chopped
  • 1 medium potato, peeled, diced
  • 510.00 gm chicken style liquid stock
  • 20.00 gm gluten-free cornflour
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 62.50 ml fresh tarragon leaves, finely chopped
  • 65.00 gm rice flour
  • 65.00 gm gluten-free cornflour
  • 35.00 gm buckwheat flour
  • 0.60 gm salt
  • 50g Nuttelex dairy-free spread, chopped
  • 57.50 gm sunflower oil
  • 1 egg, lightly beaten
Instructions:
  • Preheat your oven to 200C/180C fan-forced. In a saucepan over medium heat, warm up some oil and sauté garlic and chicken until browned, about 5 minutes. Mix in zucchini, carrot, and potato, and cook for an additional 3 minutes. Pour in 1 cup of stock into the pan.
  • In a bowl, combine cornflour with 1/4 cup of stock to make a paste. Mix in the rest of the stock. Stir the cornflour mixture into the chicken, bring to a boil, then reduce to medium-low heat and simmer for 5 minutes until slightly thickened. Add parsley and tarragon, then transfer everything to a 5-cup ovenproof dish.
  • Prepare the pastry: Combine rice flour, cornflour, buckwheat flour, and salt in a large bowl. Add spread, 1 tablespoon of cold water, and sunflower oil. Stir with a flat-bladed knife until a dough forms, adding more cold water if necessary. Knead the dough for 3 minutes until smooth and well-combined. Shape the dough into a disc.
  • Roll out the pastry on a floured surface to cover the dish. Place it over the filling and seal the edges. Brush with egg, then bake for 35-40 minutes until golden. Let it cool for 5 minutes before serving.

Similar Recipes