Chicken pan pie
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Chicken Pan Pie

One pan recipes are my favourite, especially mid week! This chicken pan pie is gluten free and full of veggies and a great way to use up any leftover veggies that need using up in the fridge.
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Course Dinner
Cuisine English
Keyword chicken, Gluten free, Pie
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Author Georgina

Equipment

  • pan
  • Oven
  • Chopping Board
  • Knife

Ingredients

  • 3 sheets Puff Pastry Simply Wize Gluten Free if you're GF
  • 1 carrot
  • 1 stalk celery
  • 1 leek
  • 200 g cauliflower
  • 200 g mushrooms
  • 250 g chicken breast
  • 10 g butter
  • 1/2 tbsp olive oil
  • 1 tsp cornflour
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp chilli powder
  • 1 tsp parsley
  • 1/2 cup Vegeta chicken stock
  • 1/2 cup Vegeta vegetable stock

Instructions

  • Preheat over to 180° celcius.
  • Thinly slice your carrot, celery, mushroom, cauliflower and leek (make sure you wash your leek!).
  • Dice your chicken breast into even pieces.
  • To a medium pan (that’s oven safe!) add your butter and olive oil then add your chicken.
  • Add your spices, so your white pepper, black pepper, paprika, cayenne, chilli powder and parsley, I try to add these onto the chicken so they don’t burn on the bottom of the pan.
  • Brown your chicken on the outside.
  • Add all your veggies; carrot, celery, mushroom, cauliflower and leek.
  • Mix this all together in the pan.
  • Add 1/2 cup chicken stock and 1/2 cup vegetable stock straight to the pan.
  • Once that’s all combined, you want to add a cornflour slurry. To do this add 1 tsp of cornflour to a small amount of water and combine. Then add the slurry straight to the pan and stir, this should thicken the mixture so you have more like a gravy texture.
  • Add your puff pastry directly on top of the mixture making sure you cover the entire top of the pie mixture.
  • Pop in the oven for about 15-20 minutes till the pastry is crispy on top.
  • Cut into equal pieces and enjoy!