Hi and welcome back to LivingCoeliac.
I hope you are all well and staying safe. It has been a difficult week for me this week. In case you didn’t know, I am pregnant with my first child and due in April. You can find my blog where I share my pregnancy story so far here if you are interested.
On Monday, I started showing signs of early labour and was rushed to the hospital to be checked out. Luckily, everything is okay but it really made me worry. I am so grateful to all of you and those on social media too for your support. If you want to follow me on Instagram, my account is here.
For this weeks blog, I thought I would share one of my favourite recipes with you. My Gluten Free Mini Chicken and Vegetable Pies. They are so easy to make gluten free and taste so good too.
I love how well the pastry holds together. It is a simple shortcrust pastry recipe that took me a while to create. I tried different options with the pastry but decided the addition of butter gave the pastry a much better taste than if I just used a water crust pastry.
To make the recipe, simply add cooked chicken, peas, carrots and 2 gluten free stock cubes made up with half the amount of water suggested in a pan and cook on a low heat for 10 minutes. Leave to cool before rolling out the pastry and adding the filling. Add a pastry top and bake for 30 minutes or until golden brown.
The gluten free stock cubes I love are the Knorr Gluten Free Chicken Stock Pots as they are simple to use and packed full of flavour. Full disclaimer, that while these stock pots contain barley, are less than 20ppm gluten. You can find out more information on their website here if you are interested.
If you are in any doubt, I would recommend using a gluten free stock cube or gluten free gravy as usual. I have made these pies with gluten free gravy from Tesco and found the recipe still works well. I did have to keep adding water (a teaspoon at a time) as the gravy mixture bubbled to prevent the gravy becoming too thick. You are aiming for a coating of sauce to the meat, not for the chicken mixture to be swimming in gravy. If you have any questions, please let me know in the comments.
I hope you love these mini-pies as much as I do. I find the pastry holds well in a mini-pie and the short-crust texture doesnt become overwhelming in the smaller pies. If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page. Speak to you next week. -x-
My Gluten Free Mini Chicken and Vegetable Pies
Gluten Free Mini Chicken and Vegetable Pies
- 12 muffin tin
For the Pastry
- 150 g gluten free plain flour
- 75 g butter chilled
- 1 medium egg
For the ingredients
- 100 g cooked diced chicken
- 30 g peas
- 20 g diced carrot
- 2 gluten free stock cubes
- 1 tsp salt and pepper
To make the Pastry
- 1. Sift the flour into a bowl.
- 2. Add the cubed butter and mix to form a breadcrumb texture.
- 3. Add the beaten egg and mix to combine.
- 4. Add 1 tbsp water as needed to bring the mixture together.
- 5. Wrap the dough in cling film and leave to chill in the fridge for 1 hour.
To Make the filling
- 1. Make up the stock cubes with 1/2 the amount of water recommended.
- 2. Add the cooked chicken, vegetables and spices to a pan with the stock cube mixture.
- 3. Heat on a low heat for 10 minutes or until the vegetables have softened.
- 4. Set aside this mixture to cool.
To Assemble the Pies
- 1. Pre-heat the oven to 180°C.
- 2. Roll out the dough onto a floured surface and cut 8 large and 8 small circles from the dough.
- 3. Add the large circles to the greased muffin tin, setting aside the smaller ones for later.
- 4. Add a small handful of baking beads to each pastry case, putting a small amount of greased baking paper between the pastry and beads to prevent sticking.
- 5. Bake the pie cases for 5 – 10 minutes or until they are starting to become solid.
- 6. Leave to cool before removing the baking beads.
- 7. Fill the pastry cases with chicken mixture until 3/4 full.
- 8. Put the smaller circle on the top of the pie and press down lightly.
- 9. Bake the pies for 20 – 30 minutes or until golden brown.
- 10. Serve with mash and vegetables or leave to cool and have as a picnic snack.
There you go. My Gluten Free Mini Chicken and Vegetable Pies. The recipe looks complicated but is really easy to follow. I would highly recommend using the baking beads to pre-bake the pie cases for 10 minutes before adding the filling or the pies are more likely to fall apart.
I really hope you love this recipe. Please let me know if you re-create it.