Baking - savoury Baking - savoury

Chicken and Leek Pie - Gluten and Lactose Free

thumbnail image 1
thumbnail image 1
Preparation time
22min
Total time
47min
Portion
0 portion(s)
Level
easy
  • TM 31
by thestrandsofme
published: 2014/06/28
changed: 2014/07/13
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Ingredients

Pastry

  • 230 gram Plain gluten free flour
  • 1 tsp Dijon mustard
  • 100 gram Lactose-Free Cream Cheese
  • 100 gram Lactose-Free Butter, Or preferred Dairy Free Spread
  • 1 egg

Pie Filling

  • 1 leek, cut into quarters
  • 2 clove garlic, skinned
  • 1 carrot, Cut into quarters
  • 1 tbsp olive oil
  • 2 skinless chicken breasts
  • 3 sprig Thyme, Leaves removed from stalks
  • 1 tbsp Vegetable stock paste
  • 300 gram filtered water
  • 2 tsp Dijon mustard
  • 1 tbsp plain flour
  • 2 Carrots Extra, Cut into small pieces for steaming
  • 50 g Lactose-Free Cream
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Recipe's preparation

    Method

  1. Preheat your oven to 180C, lightly grease a 20cm x 30cm ceramic ovenproof dish.

  2. Starting with the pastry, add all the ingredients to the Thermomix Bowl and put the speed into Locked Lid position (Closed lid"Closed lid" ). Press Turbo a few times, watching through the top, until the mixture comes together. Turn out onto your lightly floured Thermomat and press together. Wrap in cling wrap and place into the fridge to rest while you make the pie filling. Clean and dry Mixing bowl.

  3. Place your garlic, leeks and carrot into the Thermomix Mixing Bowl and chop for 5 Seconds / Speed 5 Scrape down the sides of the bowl with the spatula and add the olive oil. Saute that for 2 Min/100C/Speed 2. 

  4. Add the chicken strips, thyme, stock paste, water and mustard then cook for 15 Min/Varoma/Counter-clockwise operation"Counter-clockwise operation" /Speed 1. Add the 2 extra carrots to the bottom o the Varoma dish and place on top of the mixing bowl to steam. 

  5. While that's cooking roll out your pastry between two layers of baking paper until it's 1cm thick.

  6. At the end of the timer, add the flour and cream to the chicken mixture and cook for a further 5 Min/Varoma/Counter-clockwise operation"Counter-clockwise operation" /Speed 1 with the extra carrot still steaming until soft. 

  7. When finished, tip the chicken mixture into your prepared dish and top with your rolled out pastry. Beat the remaining egg and brush onto the top of the pastry. Bake in the preheated oven for 20 minutes or until golden. Clean and dry mixing bowl.

  8. At the extra steamed carrot to the mixing bowl with any leftover Thyme leaves and a dollop of lactose-free butter. Mix for 1 Min / No counter-clockwise operation"No counter-clockwise operation" / Speed 5 or until mashed consistency.

  9. Serve your pie hot with your mashed carrots. 

Tip

You'll also need: Thermomat, rolling pin and an oven-proof ceramic baking dish.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Baking Cooking Main course Meat dish Pie, quiche

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Chicken and Leek Pie - Gluten and Lactose Free
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