Gluten Free Chicken Corn and Chorizo Pie Recipe

by Gluten Free Aussie

Here is my Gluten Free Chicken Corn and Chorizo Pie Recipe you can also make a number of different variations of this using different meats on the same base.

what you need

1 can of corn
600g chicken
salt and pepper to season
4 cups of mashed potato (5 large potatoes)
1 cup of rice
1t massel chicken stock
Olive Oil
Olive oil spread (for mash)
2 chorizo (finely diced) or Bacon
1 portion frozen spinach
1 egg beaten
1 t Oregano (dry) or Basil or thyme.
1 Onion
2 t Garlic
1 1/2 c Boiling Cater
2T Baking Mix.

Preheat the oven to 175 degrees C on Fan bake

How to make it

BASE


Absorption cook rice (according to instructions on the pack) add chicken stock powder to the water while cooking.
Once cooked Allow to cook for 15 minutes.
Add a beaten egg and stir fast.
Spread into the bottom of a greased dish.


FILLING
Boil chicken and shred, add corn (drain and rinse first), spinach.


Saute onions and garlic in olive oil. Add baking mix, herbs and pepper, slowly add 1 1/2c water, whisk to remove lumps.
Stir through defrosted spinach, chicken, corn mix.
Spread filling onto the rice base.


TOPPING

Peel and boil potatoes.
Finley dice chorizo and fry
Drain potatoes, add a generous portion of spread/butter and all chorizo and mash.
Spread over the top.


Bake for 30 minutes