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Chicken, Leek & Chorizo Pie

by

 Prep Time | 30 minutes
 Cooking Time | 50 minutes
 Serves | 6 people

Our Notes

A nice, easy recipe by Phil Vickery to prepare and cook for all the family. If you don’t have any chorizo, cooked ham works just as well on its own in this versatile recipe.
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Ingredients

For the shortcrust pastry:
158g (5 ½ oz) GF White Rice Flour*
45g (2oz) GF Potato Starch*
22.5g (1oz) GF Tapioca Starch*
2 pinches of salt
1 tsp Xanthan Gum*
110g (4oz) Dairy-free baking margarine, cut into rough pieces
1 medium egg beaten

For the filling:
1 medium onion, finely diced
2 garlic cloves, chopped
2 medium leeks, finely chopped
12 medium chicken thighs, bone in
2 x 10g chicken stock cubes
4 tbsp Cornflour*
150g (5 ½ oz) Frozen peas
150g (5 ½ oz) cooking chorizo or cooked ham, cubed (half and half would also work well)
200g (7oz) tin sweetcorn, drained
1 egg, beaten
Salt and ground pepper

Method

  1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
  2. Place the onion, garlic, leeks, chicken and stock cubes into a pan over a high heat. Just cover with cold water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the chicken is cooked but not falling off the bone.
  3. Lift the chicken thighs out of the pan and bring the stock back to the boil. Cook for 5 minutes to thicken.
  4. Meanwhile remove the skin from the chicken and discard, and then pull the meat away from the bone. Roughly chop, and then return the chicken to the pan of reduced stock. Take off the heat and mix well. There should be enough sauce to cover the meat well, but the mixture shouldn’t be too sloppy. Return to a simmer.
  5. Mix the cornflour with 4 tbsp of cold water and gently pour into the pan. The stock will thicken almost straight away. Add the peas, chorizo, ham and sweetcorn. Season with the salt and pepper.
  6. Spoon the mixture into 26 x 19cm deep rectangular dish. Cool and chill.
  7. For the Gluten Free shortcrust pastry start by putting flour, salt and Xanthan Gum into a bowl and mix well. Add the margarine and rub until you have fine breadcrumbs (or use a food processor).
  8. Add the beaten egg and a little cold water and mix well. Keep an eye on the texture-you may need to add a little more water so that it is nice and soft. Bear in mind that the gum will tighten up the mixture considerably.
  9. Roll out the dough to roughly the size and shape of your pie dish. Trim the edges and set the trimmings aside (don’t roll them up).
  10. Brush the rim of the baking dish with the beaten egg and lay the pastry trimmings around the edge to cover it. Press the trimmings down gently, then brush with the egg. Carefully lay the pastry lid over the dish, pressing down well into the trimmings to seal. Decorate the edges by pinching with your fingers or pressing down with the prongs of a fork. Brush all over with a beaten egg, then make 2 or 3 slits in the top of the pie to let out any steam while cooking.
  11. Bake for 35-40 minutes, cool for 10 minutes before serving.

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