Gluten Free Chicken, Bacon and Mushroom Pie Recipe

Posted , in Dinner

Serves: 4

Prep Time: 30 MINS

Cook Time: 35 MINS

Gluten Free Chicken, Bacon and Mushroom Pie Recipe

There’s nothing more comforting on an evening than a lovely homemade puff pastry pie, gluten free puff pastry of course! This is one for the whole family to enjoy with mash potato or chips.

INGREDIENTS

  • 400g chicken breasts, cut into cubes
  • 1 white onion, diced
  • 100g bacon, chopped
  • 2 tbsp olive oil
  • 200ml gluten free chicken stock
  • 200ml tin of gluten free mushroom soup
  • Dash of Worcester sauce
  • sprig of fresh thyme
  • handful button mushrooms, washed and quartered
  • 100g frozen garden peas
  • 225g gluten free puff pastry ( you can use a gluten free shortcrust if you prefer)
  • 1 egg yolk for glazing the top of the pie (optional)
  • Splash of white wine (optional)

Top tips: Never cook with wine that you wouldn’t be happy drinking! Remove your pastry from the fridge a little before use. Having your pastry at room temperature when you come to use it will make it a lot easier to roll out. 

Another tip, when making this pie is to cook it in a pan that can be used on the hob and in the oven to save on washing up!


WHAT YOU NEED TO DO 

  1. Heat the oil in a large pan and fry off the onions, bacon and chicken until golden brown and cooked through.
  2. Optional step: Deglaze the pan with a splash of good white wine and cook until the liquid has evaporated.
  3. Throw in the mushrooms and brown off before adding in the tin of mushroom soup and the chicken stock. Give the mixture a stir  
  4. Now you can add in your peas, as many as you like really!
  5. Bring to the boil and add a dash of Worcester sauce, salt, pepper and the thyme.
  6. Once the pan is boiling, reduce the heat and cover the pan with a lid and leaving to simmer until it reaches a thicker consistency, for about 20 minutes. If you prefer a thinner pie filling, then don’t reduce it for as long.
  7. Once the filling has thickened up, roll out the pastry and lay across the top of the filling in the pan or across the oven dish. Pierce a couple of small holes in the pastry then brush the egg yolk over the pastry.
  8. Pop in to the oven for 35 minutes or until the top is golden brown.
  9. Dish up and serve with your choice of mash potato or chips, with plenty of lovely greens.

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