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Gluten Free Mash Topped Chicken, Ham and Cheese Pie
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.
Chicken Filling Half a leek 3 chicken thighs 200ml chicken stock 1tsp tarragon 1 small can ham 1tsp mustard powder 40g reduced fat cheddar 1tsp cornflour 1tbsp fromage frais
Preparation Time: 20 Mins
Cooking Time: 40 Mins
This recipe makes 2 servings
Method
1. 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.
2. 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.
3. 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.
4. Pour the chicken mix into 2 small pie dishes and set aside.
5. Drain the water from the potato and carrot and mash with fromage frais and tarragon.
6. Spoon the potato and carrot mash on top of the pies and spread over, place the pies under a grill to brown the top.