You can make your own gluten-free, dairy-free chicken pie for a comforting weekend meal that’s also high in nutrients. It takes a bit of time and patience to get the pastry right, but it’ll be worth it!
And did you know, that mushrooms can help you fight flu? A study from Pennsylvania State University found that mushrooms are richer in the immune-boosting antioxidant Ergothioneine than any other food. Even white button mushrooms contain 12 times more of the antioxidant than wheat germ – brown mushrooms contain even more!
Serve with some wilted baby spinach for extra greens and you’re set!
READ MORE: You’ll Love This No-Carbs (No Guilt!) Beef And “Caulimash” Cottage Pie
Ingredients
For the wheat-free, dairy-free pie crust
1½ cups white rice flour
¼ tsp baking powder
pinch of salt
1tsp Xanthan gum (optional)
¼ cup margarine or coconut oil
2 large eggs
For the chicken-and-mushroom filling
1 brown onion, finely chopped
1 large clove garlic, finely chopped
Extra-virgin olive oil
4 skinless chicken breasts, diced
1½ cups of white wine
1 cup chicken stock
Bunch of fresh thyme leaves
400g brown mushrooms, roughly chopped
1 deseeded chilli, finely chopped
Salt and pepper to taste
1 tbsp rice flour
How to make the crust
1/ Mix dry ingredients in one bowl. In a separate bowl, combine eggs and melted margarine.
2/ Add the egg mixture to the flour mixture and form a dough.
3/ Use two-thirds of the pastry for the base and keep the other third for the top. Roll it out carefully and use spatulas to help with lifting.
4/ Blind bake for 20 minutes at 220 degrees Celsius, until golden. Remove from oven and fill with chicken-and-mushroom mixture below.
How to make the filling
1/ Over medium-high heat, cook onions and garlic in a little olive oil for a couple minutes and then add chicken. Cook for a five minutes, then add wine, thyme, chicken stock, chillis and mushrooms. Season to taste.
2/ Simmer for about 45 minutes. Scoop out a couple spoonfuls of the stock and place in a mug. Add the rice flour and stir to make a paste. Add back into the chicken mixture. Stir and cook for a further 10 minutes.
3/ Pour into the astry dish. Add a thin crust topping from remaining pastry.
4/ Cook for 30 minutes at 200 degrees Celsius.
