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Mini Gluten-Free Chicken Pot Pies
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Mini Gluten-Free Chicken Pot Pies

1 hServes 6Nutri-Score C€€
from @claudia.harrington4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (cooked and diced)Meat400 g
  • gluten-free pie crust (chilled, store-bought or homemade)Bakery400 g
  • butter (melted)Dairy40 g
  • onion (finely diced)Produce1 piece
  • carrot (peeled and diced)Produce2 pieces
  • celery (diced)Produce2 pieces
  • frozen peas (thawed)Produce100 g
  • gluten-free flourPantry30 g
  • chicken stockPantry300 ml
  • heavy creamDairy100 ml
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

354kcal

Carbs
32 g
Proteins
18 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Muffin pan
  • Rolling pin
  • Pastry brush
  • Oven

step by step

Method

  1. Cook the filling

    • Melt the butter in a frying pan and soften the onion, carrot and celery.
    • Stir in the gluten-free flour and cook briefly, then pour in the chicken stock and cream.
    • Add the chicken and peas, season with salt and pepper and simmer until thickened.
    Step 1

  2. Prepare the pastry

    • Roll out the gluten-free pie crust and cut out rounds for the bases and lids.
    • Press the base rounds into the cups of the muffin pan.
    Step 2

  3. Fill and seal the pies

    • Spoon the cooled filling into the pastry cups.
    • Top with the pastry lids and crimp the edges to seal.
    • Brush the tops with beaten egg and cut a small vent in each.
    Step 3

  4. Bake

    • Bake until the pastry is golden and the filling bubbles.
    Step 4

  5. Rest and serve

    • Let the mini pies cool slightly in the pan before lifting them out.
    Step 5
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