Gluten-free chicken and leek pie - Better Homes & Gardens Australia
Eyes on the pies? Savour every scrape of this belly-warming classic, from the crispy pastry crunch to the tender chicken.
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Cooking tools:
- Food processor
- Mixing bowl
- Plastic wrap
- Refrigerator
- Skillet
- Oven
- Stove
- Baking dish
- Rolling pin
- Parchment paper
- Pastry brush
- Spoon
Ingredients
- 1 cup brown rice flour
- 1 cup gluten-free plain flour
- ¹⁄³ cup tapioca flour
- ¹⁄³ cup potato starch
- 1½ tsp xanthan gum
- 160g butter, chopped, chilled
- 1 egg
- 1 Tbsp iced water
- Extra flour, to knead
- 1 Tbsp olive oil
- 1 brown onion, finely chopped
- 1 leek, thinly sliced
- 750g chicken thigh fillets, diced
- Extra 2 tsp gluten-free plain flour
- 1 cup light thickened cream
- 1 Tbsp Dijon mustard
- • Sea-salt flakes and white pepper, to season
- Melted butter, to grease
- Extra 1 egg, whisked
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