Paleo Chicken Pie with Gluten and Dairy free Pastry
An easy recipe, but a bit of an investment in time. Make this meal when you’ve got time to enjoy the process, or if you’re lucky enough to have some leftovers 2C (500mL) pre-made broth and 500-700g cooked chicken (leftovers from a roast perhaps) will get you straight to step 2 and save you an hour! You could also skip the pastry step and serve it as Chicken Soup.
Chicken Pie
Chicken filling (will also make 500mL extra broth. Perfect to freeze for next time!)
1kg chicken drumsticks
3 Tbsp cooking fat/oil
1kg mixed veggies, finely chopped (onion, garlic, carrot, celery, zucchini, mushrooms, cauliflower, broccoli etc)
2 sprigs of thyme or rosemary
2 bay leaves
1C frozen peas
Salt and pepper to taste
Pastry
1C tapioca
1/4C coconut flour
1/2C cold tallow (cold butter or coconut oil should work too)
2 eggs
1 Tbsp cold water
1/4 tsp salt
Method:
Put the drumsticks in a large pot and cover with 1L of filtered water. Bring to a boil and then reduce to a simmer. Cover and leave to cook for 1hr or until the meat easily comes off the bone.
Meanwhile, make your pastry by putting all ingredients (except the water) in a food processor, blending in short bursts until the dough comes together. If it is too dry add the water and blend until it forms. Wrap the dough and pop in the fridge to rest.
Broth: Pull out the drumsticks and set aside to cool. Strain the broth reserving 2C to use in the pie, the remaining 2C can be frozen to use another time.
Heat the oil in a large pot. Add the veggies and fry for about 5min, or until they just start to colour. Add the herbs and pour in the reserved broth. Pop on the lid and simmer for 15min or until the veggies are almost soft. If you want a creamy style pie (or need to hide the veggies) include cauliflower or potato in your veggie mix and use a stick blender (or do it all in a thermomix if you have one) to roughly purée the veggies.
Preheat your oven to 200C
While your veggies are cooking pull the meat off the cooled drumsticks discarding the bones and skin. Roughly chop.
Add the chicken and peas to the veggie mix and pour into an oven proof pie dish.
Roll out your cold pastry between 2 sheets of baking paper until it’s just a little larger than the top of your dish. Taking the top piece of baking paper off, gently lie the pastry on top of your filling, peeling away the bottom layer of baking paper once the pastry is on the filling.
Use a knife to cut around the edge of the pastry, or use your fingers to scrunch the edges in for a more rustic look.
Use a knife to stab some holes in the top of pie to allow steam to escape as it cooks.
Pop the pie in the oven and bake for about 30min or until the pastry is crispy and golden.
Serve and enjoy!
