FreeFrom chicken and mushroom pie
Dairy, gluten, lactose, nightshade, nut and wheat free; can be corn, egg and soya free
This is another of the recipes that I developed for the Tesco real Food site which, I understand, has gone down very well. If you want to make the pie dairy free as well as gluten free, substitute dairy-free spread for the butter in the pastry and soya or oat milk and cream in the sauce.
200g (7oz) Doves Farm gluten and
wheat free plain white flour blend
100g (4oz) chilled dairy-free spread
4 tbsp chilled water
3 tbsp olive oil
4–8 shallots (depending on size) peeled and halved if necessary
1 tbsp Doves Farm gluten and wheat free plain white flour blend, well seasoned
4 chicken thighs, on the bone but skinned
12 large button mushrooms, wiped,
stalk removed and halved
1 heaped tbsp cornflour
100ml (3 floz) soya or oat milk
100ml (3floz) chicken stock
100ml (3floz) dry white wine
50ml (1 ½ floz) soya or oat cream
sea salt and freshly ground black pepper
1 egg (optional)
Put the flour into the bowl of a food processor and chop the butter into the flour in small pieces. Whizz quickly – the mixture should look like breadcrumbs.
Tip into a bowl, make a well in the middle and tip in the chilled water. Quickly, with cold hands, pull the flour into the water and pat into a ball of firm dough – do not ‘over work’ it.
Wrap the pastry in cling film and chill while you make the filling for the pie.
Heat the oven to 180C/350F/ Gas Mark 4.
Heat the oil in a flat pan and add the peeled shallots. Fry gently for several minutes.
Meanwhile, toss the skinned chicken thighs in the seasoned flour in a flat dish until they are well covered.
Shake off any excess flour and add to the pan along with the halved mushrooms. Fry briskly until the chicken is lightly browned all over.
Meanwhile put the cornflour into a bowl and gradually mix in the milk until you have a smooth paste. Then gradually add the stock and the wine.
Pour this mixtures into the pan with the chicken, stirring well to get all burnt bits off the bottom of the pan and then continuing to stir and cook gently until the sauce thickens.
Season generously, then add the cream, stir and taste and add further season if it is needed.
Turn the chicken mixture into a pie dish. If it does not fill the pie dish totally, put an egg cup or very small bowl in the middle to hold up the pastry and prevent it sinking into the filling.
Remove the pastry from the fridge and rollout between two pieces of floured cling film to prevent it cracking or sticking.
Cut out the shape of your pie dish, generously. Use the trimmings to edge the pie dish Dampen the edge of the dish before laying on the pastry to make it stick. Then dampen the pastry rim.
Using a rolling pin, roll the pastry off the counter and onto the top of your pie. Press down the edges with your finger or a fork and cut four slits to allow the steam to escape.
If you are using it, beat the egg in a bowl and then use a brush to paint the top of your pie. Use any extra pastry trimmings to make leaves or pastry balls to decorate the top and paint them with egg too.
Bake in the centre of the oven for 50 minutes or until the pastry is cooked and lightly tanned.
Serve at once with green vegetables and new potatoes.
Serves 4 - per portion
35g Fat (17g Sat fat, 13g mono, 2g poly)
50g Carbohydrate of which 3g Sugar
0.7g Fibre, 450mg Sodium, 1.1g salt
Good Source: Vitamin B12, B6, Niacin
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