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Gluten free chicken and pear pie

Gluten free chicken and pear pie
4.3 20 ratings
Prep. 25 min
Total 2 h 40 min
8 portions
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Ingredients

Gluten free pastry
  • butter chilled, plus extra for greasing
    160 g
  • rice flour
    140 g
  • arrowroot flour
    70 g
  • cornflour plus extra for dusting
    90 g
  • sea salt
    ¼ tsp
  • xanthan gum
    2 tsp
  • egg
    1
  • apple cider vinegar
    1 tsp
  • water chilled
    40 g
Chicken and pear filling
  • garlic cloves
    2
  • leek white part only, cut into pieces
    1
  • butter
    50 g
  • skinless chicken thigh fillets cut into cubes (3 cm)
    600 g
  • fresh thyme leaves only
    3 sprigs
  • ground black pepper
    ½ tsp
  • water
    50 g
  • cornflour
    2 - 3 tbsp
  • Vegetable stock paste (see Tips)
    1 tbsp
  • white wine
    50 g
  • pear (approx. 1 pear), peeled, cored and cut into cubes (2 cm)
    150 g
  • pouring (whipping) cream
    50 g

Nutrition per 1 portion

Calories 485.7 kcal / 2039.8 kJ
Protein 17.1 g
Fat 28.5 g
Carbohydrates 38.1 g
Fibre 2.7 g
Saturated Fat 16.9 g
Sodium 258.1 mg

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Also featured in

Gluten free baking 11 Recipes
Australia and New Zealand

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