Gluten Free Aussie April 24, 2015 No Comments

gfchickenpie

The weather is cooling off so I decided it was time to whip up a gluten free and low dairy version of my grandma’s world famous (in my family) chicken pie…

It is possibly not what everyone envisages when they think of a pie. There is no pastry case, and its covered in a crumb.. but it is delicious comfort food to boot!

Now the original version is normally sitting in a milky buttery sauce, and topped with breadcrumbs, so here is my low dairy (butter is the only dairy ingredient) in the recipe – chock full of deliciousness.

LAST NIGHT

Last night I roasted a chook so i would have enough chicken to make this pie. I used a size 14 1.3kg chicken, and roasted it in the oven on 180 for around 1 hour and 30 minutes. 

TODAY

 

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Diced chicken (I am guessing around 800 grams)
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Caramelised Onions
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Mix the Onion, Chives & Chicken
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Make a rue of butter and flour
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Cook the butter and flour mix until it bubbles
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Slowly Add the liquid
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Mix the white sauce with the chicken & onion mix.
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Top the pie in chips and butter.

 

Grandma B's Chicken Pie Recipe
Serves 4
A delicious gluten free creamy chicken pie with crumb topping, perfect for winter nights.
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Prep Time
20 min
Cook Time
20 min
Total Time
35 min
Prep Time
20 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 500g Cooked Chicken (diced)
  2. Chives (handful Chopped)
  3. 1 Brown Onion (chopped)
  4. 2 pinches of salt
  5. 1 Tablespoon of butter
  6. 1 Tablespoon of coconut oil
  7. 3 Tablespoons of water
  8. RUE
  9. 3 Tablespoons Gluten Free Flour Mix
  10. 3 Tablespoons of butter
  11. 165ml Tin of Coconut Cream
  12. 400 - 500mls of Chicken Stock
  13. Salt & Pepper
Instructions
  1. Dice up cooked chicken.
  2. Place in a glass casserole dish
  3. Preheat the oven to 150 Degrees
  4. Sauté an onion on a high heat until caramelised in butter and coconut oil - add the salt to draw out the water.
  5. Once the onions go tan coloured, pour the water into the pan to deglace it and get all the flavour of the onions out of the pan, continue to cook until the water has evapourated.
  6. Remove the onions from the pan and stir into the the chicken mixed, add the chives.
  7. Set this mixture aside and make the rue.
  8. RUE INSTRUCTIONS
  9. Heat the butter on a medium heat, when its melted add the gluten free flour and use a whisk to get rid of any lumps, it will start to bubble.
  10. Slowly add the liquid, start with the coconut cream, adding half the small can, stirring until the mixture is smooth, then add more, constantly stirring to remove any lumps. If it goes to lump reduce the heat to a low temperature.
  11. Once blended add the chicken stock one ladel at a time, stirring it into a consistent and even mixture, it will start to thicken. continue to add the stock a little at a time, to avoid any lumps.
  12. Once all the liquids is added, whisk until it starts to thicken like a cheese sauce. Season with salt and pepper.
  13. INSTRUCTIONS FOR THE PIE.
  14. Pour the white sauce over the chicken & onion mixture and stir.
  15. Top with either gluten free bread crumbs or if you are lazy like me gluten free potatoe chips crumbed up. and little knobs of butter to stop the chips from burning.
  16. Place into the oven until your crumbs go golden and the white sauce starts to bubble. Then serve with winter veges and mash.
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