A gluten free chicken, chorizo and cider pot pie

Meat-free pot pies with chicken, chorizo and cider

Meat- free pot pies made easy: 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.

Suitable for Gluten-free
Serves 4
Prep time 45 minutes (including 30 minutes for the pastry to chill)
Cook time 35 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
730 kcal 44 g 20 g 35 g 2 g 45 g 7 g 2 g

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 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 meat-free chicken fillets, cut into chunky pieces

  • 100g vegan chorizo, cut into chunky pieces

  • 1 tbsp fresh thyme leaves

  • 250ml dry cider

  • 200ml gluten-free vegetable stock * made with ½ cube
* Available at Holland & Barrett

Method

Step 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.

Step 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.

Step 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.

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

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

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

Step 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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