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Chicken, chorizo and cider pot pies

If you don’t want to make your own pastry, you can use a 200g pack of gluten-free pastry mix – just add egg and butter.

Preparation time: 45 minutes
(including 30 minutes for the pastry to chill)
Cooking time: 35 minutes - Serves 4

  • Gluten free

Ingredients

FOR THE PASTRY:
175g gluten-free plain flour, plus extra for dusting
1 tsp xanthan gum
Large pinch of salt
115g butter, wrapped in foil and frozen for 1 hour
120ml ice-cold water
Egg yolk or milk, to brush (optional)

FOR THE PIE FILLING:
3 tbsp olive oil
1 onion, chopped
1 leek, sliced
1 red pepper, deseeded and cut into chunky pieces
20g gluten-free flour, seasoned with salt and pepper
500g chicken thigh fillets, cut into chunky pieces
100g chorizo, cut into chunky pieces
1 tbsp fresh thyme leaves
250ml dry cider
200ml gluten-free chicken stock, made with ½ cube

NUTRITIONAL INFO

Per Serving

Kcals 730

Fat(g) 44

Sat fat(g) 20

Carbs(g) 45

Sugar(g) 7

Protein(g) 35

Fibre(g) 2

Salt(g) 2

Method

1. To make the pastry, sift the flour, xanthan gum and salt into a large bowl. Unwrap the butter and grate coarsely into the flour; use the foil to hold the butter and prevent it from melting with the warmth of your hand. Mix in with a flat-bladed knife and then add the iced water, mixing all the time, bringing together with your hands at the end to form a dough. Turn out onto a floured surface and knead lightly into a ball, then wrap in clingfilm and pop in the fridge for 10 minutes.


2. Roll out the pastry to a rectangle 20 x 35cm. Fold the bottom third of the pastry up over the middle third and then fold the top third down to form a parcel. Make a quarter turn of the pastry and repeat the process. Wrap in clingfilm again and return to the fridge for at least 20 minutes while you prepare the filling.


3. Heat the oven to 200ºC/180ºC fan/gas mark 6. In pan or heatproof casserole dish, heat 1 tablespoon olive oil and add the onion, leek and pepper. Cook for 5 minutes to soften, then transfer to a bowl.


4. Meanwhile, put the seasoned flour in a bowl and add the chicken pieces. Turn to coat thoroughly.


5. Add the remaining oil to pan or casserole dish. Brown the floured chicken in 2 batches for about 5 minutes per batch, until golden brown all over. Transfer the chicken to the bowl with the vegetables. Add the chorizo to the pot and cook until coloured and the fat starts to run.


6. Add the cider and thyme to the pot and let it bubble for 10 seconds, then tip the vegetables and chicken back in, add the stock and let everything simmer for 5 minutes for the sauce to thicken.


7. Divide the pie mixture between 4 individual pie dishes or turn into one big pie dish. On a floured surface, roll out the pastry and cut to cover the dishes. Use any off-cuts to decorate the pies. Press the tines of a fork around the edges of the dishes to seal. Press the fork gently through the pastry in several places. Brush with egg yolk or milk if you like, and then cook the pies for 35 minutes or until golden and crisp. Serve the pies with green vegetables of your choice, such as green beans or peas.


 

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Preparation time: 45 minutes
(including 30 minutes for the pastry to chill)
Cooking time: 35 minutes - Serves 4

  • Gluten free

Ingredients

FOR THE PASTRY:
175g gluten-free plain flour, plus extra for dusting
1 tsp xanthan gum
Large pinch of salt
115g butter, wrapped in foil and frozen for 1 hour
120ml ice-cold water
Egg yolk or milk, to brush (optional)

FOR THE PIE FILLING:
3 tbsp olive oil
1 onion, chopped
1 leek, sliced
1 red pepper, deseeded and cut into chunky pieces
20g gluten-free flour, seasoned with salt and pepper
500g chicken thigh fillets, cut into chunky pieces
100g chorizo, cut into chunky pieces
1 tbsp fresh thyme leaves
250ml dry cider
200ml gluten-free chicken stock, made with ½ cube

NUTRITIONAL INFO

Per Serving

Kcals 730

Fat(g) 44

Sat fat(g) 20

Carbs(g) 45

Sugar(g) 7

Protein(g) 35

Fibre(g) 2

Salt(g) 2