Gluten free chicken and leek pies

Name: Gluten free chicken and leek pies
Prep time: 40 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6 portions
Ingredients: 800 g water; 1 tbsp Chicken stock paste; 500 g leeks; 1 carrot; 2 sprigs fresh flat-leaf parsley; ½ tsp black peppercorns; 1 dried bay leaf; 700 g skinless chicken thigh fillets; 60 g salted butter; 2 sprigs fresh thyme; ¼ tsp salt; ¼ tsp ground black pepper; 200 g pouring (whipping) cream; 30 g gluten free cornflour; 50 g cheddar cheese; 400 g gluten free flour mix; 200 g unsalted butter; 1 tsp xanthan gum; 1 tsp salt; 1 egg; 40 g wholegrain mustard; 3 tbsp water; arrowroot flour; 1 egg yolk

4.4 62 évaluations

Préparation 40min

Total 3h 20min

6 portions

Ingrédients

Pie filling

water
800 g
Chicken stock paste (see Tips)
1 tbsp
leeks ; green part cut into pieces and white part cut into rounds (1 cm) and reserved
500 g
carrot cut into pieces
1
fresh flat-leaf parsley leaves only
2 sprigs
black peppercorns
½ tsp
dried bay leaf
1
skinless chicken thigh fillets
700 g
salted butter
60 g
fresh thyme leaves only
2 sprigs
salt
¼ tsp
ground black pepper
¼ tsp
pouring (whipping) cream
200 g
gluten free cornflour
30 g