Creamy Chicken and Mash Pie Recipe
Creamy chicken and mash pie recipe - proper comfort food that's easy to make. Gluten-free and Coeliac-friendly too.
Servings 4
Calories 608kcal
Ingredients
For the filling
- 2 tbsp garlic-infused oil
- 1 tbsp butter use dairy-free alternative if necessary
- 400 g chicken thighs skinless and boneless, chopped into chunks
- 1/3 rd of a leek 100g, diced
- 2 tbsp cornflour
- 250 ml gluten-free chicken stock
- 150 ml milk use dairy-free milk if necessary
- pinch of salt and pepper
- 1 tbsp of dried thyme
- 1 tbsp cream cheese use dairy-free alternative if necessary
For the mashed potato top:
- 4-5 medium/large potatoes boiled and drained
- knob of butter use dairy-free alternative if necessary
- milk use dairy-free milk if necessary
- 2 tsp wholegrain mustard
- pinch of salt and pepper
- handful of grated cheese use dairy-free cheese if necessary
- sprinkle of fresh chives
Instructions
- Preheat the oven to 200C fan / 220C.
- Heat an oven proof pan on the hob over a medium heat. Add garlic oil and butter, allow to melt.
- Add chopped chicken thighs and fry until sealed. Follow this with your chopped leeks and allow to soften.
- Mix in the cornflour so it coats the chicken and leek.
- Then add the stock, milk, salt, pepper and thyme. Let it simmer until it starts to nicely thicken into a gravy-like consistency.
- Remove from the heat and stir in a spoonful of cream cheese to help thicken further and for extra creaminess!
- Mash your potatoes, I just add some butter, tiny bit of milk, mustard, salt and pepper (do yours however you like!)
- Top the pie with the mash, sprinkle the cheese over and bake until golden - about 25 minutes.
- Sprinkle with fresh chives and serve up with veggies and gluten-free gravy.
Nutrition
Serving: 1g | Calories: 608kcal | Carbohydrates: 58g | Protein: 39g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 553mg | Fiber: 6g | Sugar: 10g