-
Peel and chop the potatoes and carrot, place in a pan, cover with water and bring to the boil. Cook until the veg have softened then remove from the heat.
-
While the veg is cooking, in a separate pan place the leek, roughly chopped, chopped chicken thighs, chicken stock and tarragon. Place on a low heat and cook until the chicken is cooked through.
-
Once the chicken is cooked, add in the canned ham, chopped into small chunks, mustard powder and grated cheddar cheese. Keep on the heat and stir until the cheese has melted. Thicken with the cornflour then remove from the heat and stir through the fromage frais.
-
Pour the chicken mix into 2 small pie dishes and set aside.
-
Drain the water from the potato and carrot and mash with fromage frais and tarragon.
-
Spoon the potato and carrot mash on top of the pies and spread over, place the pies under a grill to brown the top.
Gluten Free Mash Topped Chicken, Ham and Cheese Pie
Back to all recipes.Sometimes you can't beat a pie without pastry, and of course, for the most part that will make them naturally gluten free. This pie is filled with succulent pieces of chicken and ham along with leeks and some creamy cheese and topped with a carrot and potato topping! Delicious on a cold night.
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 40 Mins
- This recipe makes 2 servings
This recipe contains:
- Dairy
- Mustard
- Sulphites
Method
Nutritional Information (Per serving)
Cals
Calories
417
Carbs
37g
Fibre
4g
Fat
14g
Sugar
6g
Protein
37g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
There's no comments on this recipe, why not leave one?
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!