Chicken Pie is one of my special treat dinners, mostly because it takes a bit longer to make and it does have a little bit of FODMAPs so it’s not an everyday food.
I’ve done this recipe from a very chemo-foggy memory so if anyone is game to try it let me know if you have any questions or need to confirm anything.
- 2 Chicken Breasts, Diced
- 1T Rice Bran Oil (can use canola or sunflower)
- 1 Carrot, peeled, diced and slightly boiledv
- 1 Celery Stalk
- 1/2 C chopped eschallots (green parts only)
- 1/2 t Chives
- 1/2 t Parsley
- 2 T Ghee
- 2 T Tapioca Starch
- 500ml Rice Milk (can substitute part for Chicken or vege stock)
- Heat the oil slightly in a pan and add Celery, eschallots, chives and parsley and fry for a couple of minutes. Remove from pan.
- Add a little more oil and fry chicken until cooked.
- Make white sauce by melting ghee in a saucepan, remove from heat and stir in tapioca starch.
- Add a little of the milk at a time and return to heat.
- Continuously stir until all milk is added and sauce thickens.
- Combine white sauce, Chicken and celery mix for the pie filling
For the pie pastry I have adapted a normal recipe that sometimes works and sometimes doesn’t. It tends to need a gum (Guar or Xanthan) to hold it together a bit more but I don’t tolerate them too well.
There is also a frozen pastry I have found I can tolerate which makes this pie much easier to make. Genius Gluten Free Puff Pastry is available in the gluten free freezer section at Coles.
My adapted pastry recipe is below for those game enough to try it.
Double quantity of short crust pastry
- 4c Orgran GF SR Flour – for me I need to do a mix 1c Orgran SR, 2c Rice Flour, 1c Tapioca Starch
- 250g Nuttlex (ghee, butter if not DF)
- 4T Cold water
- Pinch salt
- Sift flour and salt into a BIG bowl. Cut the nuttlex in cubes and rub them into the flour.
- Add the water a bit at a time and mix through with a butter knife. (I actually used the water from the apples so this could have been some of the problem). It should be just wet enough to pull it together into a dough.
- Lightly kneed the dough on a floured board. The trick with pastry is to not play with it too much.
- Divide the dough in two – one for the base and a one for the lid
- Roll out the dough using firm quick strokes. As it is GF it will be really crumbly so take care!
- I roll the dough out on baking paper dusted with a bit of flour. This makes it easier to flip the dough into the pie dish.
- Place the base in the pie dish. Add pie filling and put on the lid.
- Using a fork (or just your fingers) press the edges of the lid into the base. It doesn’t work as well with GF pastry as with normal wheat based pastry so just do your best.
- Brush the top of the pie with a bit of egg in rice milk. If you can’t have egg just use the milk.
- Bake in a moderate oven for 20-30 mins.