Saturday, June 2, 2012

Allergy free chicken, leek and potato pie recipe

  • 1 packet Orgran Pastry Mix
  • 2 tbsp chia seeds
  • ½  cup flaxseed
  • ½ cup Orgran Gluten Substitute
  • 1 tsp salt
  • 65gms caster sugar
  • pepper to taste
  • 125gms Nuttlex
  • 5 tbsp iced water (may need more)
  • 2 tablespoons olive oil
  • 2 leeks, trimmed, halved, washed, sliced
  • ¼ cup plain flour
  • 1 ½ cups chicken stock or 1/2 a chicken stock cube dissolved in 1 ½ cups warm water
  • 1 double breast of chicken, cubed
  • ½ cup goat’s milk
  • 2-3 medium sized potatoes, peeled and sliced into 5mm slices
  • Pepper
  • Spay oil

  • In a bowl, add ½ the Orgran pastry mix, chia seeds, sugar, flaxseed, pepper, salt and Orgran Gluten Substitute.
  • Rub in 125gms Nuttlex until ‘crumbs’ form.
  • Add iced water and combine.
  • Add other ½ pastry mix and combine until sticky to the touch but appearing like dough.
  • Use dusted flour to handle and roll.
  • Roll out to slightly larger than your greased pie dish. If the dough cracks too much remix with more water. If the dough sticks too much and doesn’t roll easily then remix with more flour.
  • Shape pastry into the pie dish and remove the excess with a knife.
  • Cook for 10 minutes at 180°C then remove from the oven.

  • Heat oil in a large saucepan over medium heat.
  • Add leek.
  • Cook, stirring, for 3 minutes or until leeks are tender but not coloured.
  • Sprinkle over the flour.
  • Cook, stirring, for 1 minute.
  • Remove from heat and gradually add stock, stirring.
  • Return to medium heat.
  • Cook for 3-5 minutes or until mixture comes to the boil.
  • Add chicken and goat’s milk. Cook until the mixture is thick and the chicken white.
  • Season with salt and cracked black pepper. Be careful with adding salt as there is plenty in stock.
  • Spoon chicken mixture into the pastry shell. Reserve excess sauce if there is too much.

  • Layer the top of the pie with sliced potato.
  • Sprinkle with pepper.
  • Spray with olive oil.
  • Bake in the oven at 220°C.
  • Bake for 15-20 minutes or until the potatoes are cooked and golden.

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