Mini chicken veggie pies

Finished pie

I have wanted to try making pastry forever, it just always seemed tricky, and gluten-free pastry more so. Tonight I tried making gluten-free (and dairy free) pastry for the first time and it was very nice indeed (although, I must say, I think I will make a separate post for the pastry, it needs more experimenting). This is the recipe for the filling though (makes 12 mini pies or you can choose to use only some of it then and pop the rest of the filling and sauce in the freezer and pull out another night where you have little time to cook, e.g. serve with rice). This could easily be made vegetarian and vegan by substituting the chicken for more veggies and use vegetable broth.



500 grams (1 pound) of chicken breast halves – cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

4-6 inches (10-12 cm) of a large leek, sliced

3 onions, chopped

10 small/medium mushrooms

1/3 cup gluten-free all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 tsp garlic powder

2 1/3 cups chicken broth/stock

Preheat oven to 175C (350F). In a pot, combine chicken, carrots, leek, and celery. Pour over half of the broth and boil for 10 minutes. Add the peas, cook for 1 minute longer and then remove from heat, drain the broth into a separate container and set aside.

In a second pot, cook onions in a little oil until soft. Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth saved earlier. Simmer over medium-low heat until thick. Remove from heat and set aside.

Mushrroms and onion onion and flour sauce

Prepare the muffin pan with the pastry. Blind-bake for 10 minutes. Then spoon chicken and veggie mix in and pour over the sauce and seal with lids.

Filling Filling and sauce

Crack an egg and whisk with a fork. Brush the lids with egg and make little slits in them. Then pop in the oven for another 10 minutes. Done!

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