Gluten-free creamy chicken and mash pie
This gluten-free twist on a comforting classic is going to head straight into your weekly rotation. Cheesy mash and creamy chicken - what's not to love?
Ingredients
For the mashed potato top
- 4-5 medium/large potatoes, such as Maris Piper, peeled and chopped
- 2 tbsp butter
- 1 tbsp milk
- 2 tsp wholegrain mustard
- handful grated cheese, such as cheddar
- salt and freshly ground black pepper
For the filling
- 2 tbsp garlic-infused oil
- 1 tbsp butter
- 400g/14oz chicken thighs, skinless and boneless, chopped into bite-sized chunks
- 100g/3½oz leek, finely chopped or 1 onion, finely chopped
- 2 tbsp cornflour
- 250ml/9fl oz gluten-free chicken stock
- 150ml/5fl oz milk
- 1 tbsp dried thyme
- 1 tbsp cream cheese
- salt and freshly ground black pepper
- 1 tbsp fresh chives, finely chopped, to serve
- green vegetables, to serve (optional)
Method
Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes.
Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling.
Preheat the oven to 220C/220C Fan/Gas 6.
Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes.
Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes.
Remove the pan from the heat and stir in the cream cheese.
Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes.
Finish with a sprinkle of chives and serve alongside your favourite green veg.
Recipe Tips
This pie freezes well, just portion into air tight containers and freeze for up to 3 months. Allow to defrost in the fridge and then reheat in the microwave until piping hot.
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