Chicken & Leek Pie with Sweet Potato Crust
I eat gluten free probably 95% of the time but lately I have been craving deliciously crispy pie pasty… so after a few recipe tests I have finally developed a delicious gluten free crust! I am in looove and of course in true Nutritionist style it has a serving of veg too!
Servings: 4
Ingredients
1 tsp Extra Virgin Olive Oil
1 Leek, diced
1 Garlic Clove, minced
1 Carrot, diced
500g Free-Range Chicken, diced
1 1/4 cup Bone Broth or Vegetable Stock
1 tbsp Buckwheat Flour
½ cup Peas
¼ cup Parsley, chopped
Salt & Pepper, to taste
Crust
1 cup Sweet Potato, cubed
1 cup Buckwheat Flour
1 tsp Baking Paper
Pinch of Salt
Pinch of Pepper
2 Free-Range Eggs, whisked
1/3 cup Extra Virgin Olive Oil
Method
1. Steam sweet potato until softened, approximately 5 minutes and proceed to mash.
2. Combine flour, baking powder, salt and pepper in a bowl.
3. Add mashed sweet potato, one egg and oil to bowl and stir until combined.
4. Refrigerate dough for 20 minutes.
5. Preheat oven to 180 degrees.
6. Remove dough from fridge and evenly divide the into two portions.
7. Turn both doughs out on to a thoroughly floured surface and roll out to the size of your pie dish with a thickness of about ½ a cm (if batter is sticky, use extra flour whilst rolling)
8. Place dough into a lightly floured pie dish and press down edges.
9. Weigh down and bake for 10 minutes.
10. Meanwhile, heat oil in a saucepan.
11. Add leek, garlic and carrot and cook until softened, approximately 3 minutes.
12. Add chicken, and broth and cook until chicken is just tender, approximately 5 minutes.
13. Add flour, peas and parsley and cook until sauce thickens, approximately 3 minutes.
14. Top baked pie with cooked filling.
15. Gently top with remaining dough portion, press down corners and trim away any excess dough.
16. Cut some slits into the pie for steam ventilation (I did three in the centre).
17. Brush remaining egg on top of pie and bake until golden brown, approximately 20-30 minutes.