Allergy free creamy chicken, mushroom and potato pie recipe

Ingredients

Pastry

• 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 so ice a cups worth)

Filling

• 25g Nuttlex
• 700g minced chicken
• Sea salt
• Freshly ground black pepper
• 450ml chicken stock or ½ chicken stock cube dissolved in 450mls warm water
• 7 large mushrooms, sliced
• ¼ cup Orgran all purpose flour
• 200ml half goat’s milk and half plain goat’s cheese, beaten
• 2 tbsp oregano, thyme, flat-leaf parsley, chopped or whatever herbs you choose

Top

• 2-3 medium sized potatoes, peeled and sliced into 5mm slices
• Pepper
• Spay oil

Method

Pastry

• 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. 

Filling

• In a small saucepan, heat the chicken stock and reduce by one third.
• In a saucepan cook the chicken mince then remove from the heat.
• In large saucepan on a medium heat, fry the mushrooms in the Nuttlex.
• Sprinkle the flour over them a bit at a time, stirring to coat evenly.
• Then gradually stir in the hot stock and half and half.
• Allow the sauce to simmer gently until thickened.
• Remove from the heat and fold the chicken mince and herbs through the mushroom mixture.
• Season to taste.

Top

• 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.

Note

• The reason I always top with something other than pastry is because I cannot get flaky pastry, at least so far. So much more experimenting is needed for anything like that.