Chicken & Leek Pie

Preparation

It is important to note that gluten free pastry is different to wheat based pastry. Please follow these instructions for use.

Defrost at room temperature for 2-3 hours (Do not defrost in the fridge). Roll off cuts into a ball and wrap in cling wrap. Refreeze up to 3 months. Shelf life once defrosted 24 hours.

Depending on the recipe you may need to roll out the pastry. Roll out between baking paper top and bottom to desired thickness.

Method

Melt butter in a heavy based pan. add diced chicken, carrots and celery and stir until chicken is sealed.

Add seasonings, milk and water and bring to a slow boil. Simmer mixture until chicken is cooked and tender. Check for seasoning and adjust if required.

Add diced leek and stir to combine for 2 minutes. Add water to the corn flour to make a paste and stir into chicken mixture. Allow to cook for a few minutes, stirring to combine.

Allow mixture to cool. Take out 2 sheets of savoury pastry and allow to thaw to room temperature. Prepare pie tray by coating lightly with cooking spray and sprinkle in some rice flour. Empty the unused rice flour into bin.

Ease a sheet of thawed pastry into the pie tray and gently push into the edges.
Allow the pastry to overhang the sides of the tray.

Fill pie bottom with chicken mixture making sure not to overfill, smooth out filling. Cut pastry into strips and lay on top to form lattice. Crimp the top to the bottom pastry and then trim with the back of a kitchen knife.

Brush the top of the pie with beaten egg and sprinkle top with sesame seed if you wish.

Baking

Bake in a 180° oven for approx. 12-15 mins, until top is golden. Allow to stand for 3 minutes before cutting into slices. Serve with seasonal vegetables or a crisp fresh salad....enjoy!