Gluten Free Chicken Leek and Mushroom Pie Recipe

by gluten free kiwi
(chch)

Here is my Gluten Free Chicken, leek and mushroom Pie Recipe you can also make a number of different variations of this using different meats on the same base.

what you need

1 leek diced
1 cup mushrooms
600g Chicken
salt and pepper to season
4 cups of mashed potato (5 large potatoes)
1 cup of rice
1t massel chicken stock
Olive Oil
Olive oil spread (for mash)
2 rashers(finely diced) Bacon or Chorizo
1 portion frozen spinach
1 egg beaten
1 t Oregano (dry) or Basil or thyme.
1 Onion
2 t Garlic
1 1/2 c Boiling water
2T Baking mix. - baking mix already has a rising agent in it so you will not need to add any baking powder


Preheat the oven to 175 degrees C on Fan bake

How to make it

BASE


Absorption cook rice (according to instructions on the pack) add chicken stock powder to the water while cooking.

Once cooked Allow to cool for 15 minutes.
Add a beaten egg and stir fast.

Spread into the bottom of a greased dish.


FILLING
Boil chicken and shred, add leek, spinach and mushroom.

Saute onions and garlic in olive oil. Add baking mix, herbs and pepper, slowly add 1 1/2c water, whisk to remove lumps.

Stir through defrosted spinach, chicken, leek and mushroom.

Spread filling onto the rice base.


TOPPING

Peel and boil potatoes.
Finley dice bacon and fry
Drain potatoes, add a generous portion of spread/butter and add chorizo and mash.
Spread over the top.