Скачать или смотреть Gluten Free Chicken & Mushroom Pie

Absolutely delicious gluten free chicken, bacon and mushroom pie. Suitable for Coeliacs, but everyone will be happy with this! I served it with mash, broccoli, peas and a red wine jus- but also really nice with chips or whatever veg you have.

GF Chicken, Mushroom and Bacon Pie (Serves 6 with accompaniments)

150g streaky bacon, cut into lardons.
2 tbsp gluten free flour
640g chicken thighs, diced
Salt and pepper
2 tbsp oil
1 white onion, diced
640g chestnut mushrooms, sliced
2 tsp garlic granules
1 tbsp fresh thyme
1/4 tsp (or large pinch) dried mixed herbs
100ml white wine
800ml chicken stock
100ml double cream
Salt and pepper

360g Plain gluten free flour (plus extra for rolling out)
90g butter, cold, diced
90g vegetable suet
1 large pinch salt.
Enough water to bring it together to a dough (about 100/ 150ml ish)
1 egg, beaten (to brush on top before putting in oven

1) Fry the bacon lardons in the pan for 5-10 minutes, or until nice and crispy. Remove with a slotted spoon and set aside. Coat the chicken thighs in the 2 tbsp of gluten free flour, salt and pepper.
2) In the same pan, put the oil into it, get it nice and hot, and brown the coated chicken thighs, in batches, and again set aside. To the same pan, add the onions, mushrooms, garlic, fresh thyme and dried herbs, and sweat down for 10 minutes.
3) Reintroduce the chicken and bacon to the pan, add the wine, and bubble away for a couple of minutes. Add the stock, and cook on a medium heat for 45 minutes, stirring occasionally. Add the cream, cook for a final five minutes on a low heat. Season pie filling to taste, then set aside to cool.
4) To make the pastry, rub the butter and suet into the flour and salt until you get a fine crumb, then add your water and bring the pastry together. Roll in a ball and cling film in the fridge, allow it to rest for at least 30mins before rolling out.
5) Grease a large pie dish with butter or oil. Roll out the pastry nice and thin- you’ll need 2/3rds Of it for the base, and a third to roll out to put on top. Fill the pastry base with your cooled filling- then top it was pastry (you can just top it normally with the thinly rolled out pastry, or you can do a lattice/ leaf pastry topping, if you are showing off, like I am).
6) Preheat Oven to 190C (Fan). Brush the top of your pie with beaten egg, and bake in the oven for 1 hour. Remove from the oven, and serve- with whatever accompaniments you are having with it!