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. Follow along with me on Instagram or TikTok!
Servings 2
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!