Gluten free chicken and vegetable pie
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Thermomix TM 31
Created: 2012-06-26 08:43
Changed: 2013-05-16 09:28
Total time: 1h 30m
Preparation time: 30m
Baking time: 40m
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
70 grams Self Raising Flour,or Gluten Free Self Raising Flour
130 grams Gluten free plain flour (try a mix of glutenous rice, quinoa, corn, besan/chickpea, arrowroot, brown rice)
120 grams butter (cold)
1 tablespoon chia seeds
2 cloves garlic
5 short bacon rashers
20 grams olive oil
3 cups mixed vegetables try broccoli, cauliflower, carrot, mushroom
1 tablespoon chicken or vegetable stock concentrate
1 large chicken breast
1 handful fresh parsley (washed)
300 grams milk
25 grams Gluten free plain flour
25 grams butter
50 grams Cheddar cheese
1. Add all ingredients except egg to the TM bowl. Mix on speed 5 for 15 seconds.
2. Add egg and mix on speed 5 for a further 10 seconds. Mould into a flat disc, cover with plastic wrap and place in fridge for 20 minutes.
1. Place vegetables in TM bowl and chop on speed 5 for approx 5 seconds or until a small chop size is achieved. Set aside.
2. Place chicken and parsley in TM bowl and chop on speed 5 for approx 5 seconds or until a small chop size is achieved. Set aside with veggies and scrape the bowl.
3. Place onion, garlic and bacon in TM bowl and chop on speed 5 for approx 5 seconds or until a small chop size is achieved. Add oil and saute on Varoma for 5 minutes on speed soft, REVERSE, with MC off.
4. Add vegetables and chicken mix back to the bowl along with stock concentrate and cook for a further 8 minutes at 100 degrees, speed soft, REVERSE, using spatula to mix around a couple of times. Set aside and rinse bowl.
5. Add sauce ingredients to TM bowl, except cheese. Cook for 7 minutes at 90 degrees on speed 4.
6. Add cheese and mix at speed 7 for 10 seconds and then heat for 1 minute at 90 degrees on speed 3.
7. Preheat oven to 180 degrees celcius.
8. Remove pastry disc from fridge and knead gently to make it pliable again. Take 2/3 of the pastry and roll out thin between two sheets of baking paper (or Thermomat and baking paper). Remove the top sheet of paper and turn it over into a shallow pie dish (I use a 23cm one with removable base). Press gently into the corners with a small overhang to allow for shrinkage.
9. Blind bake for 10-15 minutes. Spoon chicken and veggie filling evenly into the pie base, making sure you extract as much liquid as possible to avoid the pastry becoming too wet. Pour over cheese sauce. Roll out last 1/3 of pastry as in step 8 and lay over the top of the pie. Gently press into cooked pastry around the sides and poke a fork gently three or four times into the top of the pie. Brush with a bit of milk or egg wash if desired.
10. Place back in the oven and bake for approx 20 minutes or until the pastry is browned and pie is cooked through.
(This will make quite a heaped pie. If you prefer, you could always make double the pastry for two flatter pies. Either that or just use any leftover filling for lunch the next day with rice, or cold in a wrap!)
These could be made into individual pies by using muffin trays or individual pie/tart cases. Great lunch idea with lots of goodness from the veggies and chicken.
Due to the absense of gluten, expect that this pastry will be more prone to crumbling than regular wheat based pastry so handle with care. The chia seeds were added to help improve the binding. Xanthan Gum could also be used if desired.