Delicately Crisp and Flavorful Gluten-Free Chicken Mince Pies

A gluten-free chicken mince pie recipe bursting with aromatic herbs and Indian flavors and with a delicately crisp crust will become a holiday favorite for your family. A highly customizable recipe for you to substitute the chicken mince with the protein of your choice.

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How to bake a Chicken Mince Pie without a Soggy Bottom?

Soggy bottom pie is my worst nightmare! Here’s a quick root-cause analysis of Soggy Bottom Pies:

The moisture from the filling and the steam (formed by cooking the pie) get absorbed into the base leaving a soggy bottom. Now that we understand the 2 main culprits of soggy bottoms, let’s look at some of the tricks we can use to say Goodbye to Soggy Bottoms:

Use vegetables/ food starch agents in the filling that will help soak up excess moisture. In this recipe I’ve used a potato to help absorb excess moisture from seeping into the crust. The starch from the potato binds the filling and prevents it from getting too moist.
Pierce the base with a fork and pre-bake the crust in the oven at 350 degree F for about 10-15 minutes by placing baking weights. This process is called blind baking when the crust is baked without the filling.

Is Mince Pie the same as Meat Pie?

It wasn’t until I binged “The Great British Bake Off” when I realized that mince pies or mincemeat pies can be made without meat!!

Pies are called differently based on the country/ region you are in. For instance, in the US, meat filled pies are called as pot pies. In Australia and New Zealand, this is a popular dish is called meat pie and is a more compact version consumed as a snack. In UK, meat pies are called just pies and are made with a variety of minced meat – pork, beef, chicken.

Originally. mincemeat was a technique used to preserve meat by combining meat with chopped nuts, dried fruit, fats, sugar and alcohol.

How to Make Gluten-free Chicken Mince Pies?

What Ingredients do I need to Make Chicken Mince Pie/ Chicken Pot Pie?

Let’s break down the ingredients list into 2 categories – for the crust and for the filling.

Ingredients for a flavorful, and moist pie filling:

Ground Chicken: I’ve used organic Ground chicken. Make sure your ground chicken is thawed as it ensures better absorption of spices making the meat super flavorful.
Fresh Vegetables and Herbs: Chopped red onions, and freshly ground green chillies, ginger and garlic paste gives a spicy kick to the filling while making it juicy. For a citrus flavor, I added some lemon juice as well. If you’re using onion and garlic powder, make sure you mix them with 2-3 tablespoons of cold water and oil while mixing with the filling.

Potato: The use of diced potato gives a beautiful bite to the filling. The starch from the potato also helps hold the filling together.
Dry Spices: To amplify the flavor of the filling I used the following dry spices: coriander powder, cumin powder, red chilli powder and a tiny amount of turmeric. Make sure the turmeric is no more than a 1/4 of a tsp. You can also add in a dash of Garam Masala powder or dried fenugreek leaves.
Fat and Condiments: I used vegetable oil and tomato ketchup to keep the filling from being too dry. You can also use a combination of soy sauce and oyster sauce for a sweet and sour taste.

For a delicately crisp pie crust:

Gluten-free flours: I used a combination of sorghum flour and almond flour. The high protein content in sorghum and almond flour are great substitutes for all-purpose flour in baking. However, they do need binding agents like xanthan gum and egg.
Binding agents: I used 1 egg and xanthan gum for keeping the dough from falling apart. In case of a vegan version for this recipe, substitute the egg with 1/4 cup of applesauce.

Fat: It’s very important to use chilled butter when making a pie crust. I used unsalted butter for this recipe, for a vegan version, you can use virgin coconut oil 1:1.
Seasoning: The use of sugar and salt in the pie crust dough helps keeping the crust from being bland.

Step by Step process of making a Gluten-Free Chicken Mince Pie

Step 1: The Filling

Chop red onions and dice the potatoes. Pic#1
In a small blender jar, combine green chillies, ginger and garlic with 2-3 tbsp of water and make a paste. Pic#2

In a large baking dish combine together chopped red onions, and ginger garlic green chili paste. Pic#3
Then, add in the dry spices and diced potatoes. Pic#4

Add in ground chicken and combine well. Pic#5
Mix together oil and tomato ketchup and salt. Pic#6
Squeeze half a lemon’s juice for a nice citrus punch and mix well. Pic#7

Combine all ingredients well and flatten the filling mixture, then, add in a tbsp of oil spreading it on the top of the mix. Pic#8
Cover the dish with an aluminum foil and bake in the oven at 375 deg F for 20 minutes. Pic#9

After 20 minutes, give the mix a stir and bake for another 10 minutes without the foil. Pic#10
Set the oven on High Broil, and cook for 10-15 minutes until the top is golden brown. Pic#11
Take out the filling and put it in the refrigerator to cool.

Step 2: The Crust

Combine together the flours- sorghum flour and almond flour Pic#12
Add in powdered sugar, xanthan gum, and salt and mix well. Pic#13

Add in chilled and cubed unsalted butter and mix with your hand, pressing the cubes with your fingers, Pic#14 make sure the butter cubes are blended well into the flour mix Pic#15. This will take about 5-8 minutes.
Once combined, add an egg to the mix (Pic#16) and knead into a dough Pic 17 & 18.

Step 3: The Assembly

Cover the dough with a cling wrap and keep in the refrigerator. Pic#19
Prep the pie tins by greasing them with vegetable oil/ butter. Pic#20

Divide the dough into 6 portions. Dust a silicon mat with some gluten-free flour, and place a portion of the dough on it. Pic#21
Flatten the dough, cover it with a cling wrap/ parchment paper and roll it into a sheet about 1/4 inch in thickness. Pic#22

*Pro Tip: Gluten free pie crust is a tad thicker than regular pie crust to prevent the crust from falling apart.

I used the pie tin to cut out the shape from the rolled dough, if you have a slightly bigger round cutter, use it to cut the shape. Pic#23
Place the rolled dough on to the greased pie tin. Pic#24

Repeat the steps above to roll out the rest of the dough and cut into shapes. Pic#25
With the left over dough, I made heart shapes to place on the top of the pies (Pic#26) You can use any shape/ lattice structure for the top.
Now, add a generous amount of filling in the pie, I used a little over 2 tablespoons for my pie tins. Pic#27

Step 4: Baking Gluten-Free Chicken Mince Pies

Preheat the oven to 375 deg F.
Lightly grease the top of the pies with some oil. Pic#28
Bake the pies for about 15 minutes or until the tops have a nice golden color and are crisp around the edges. Pic#29

Once done, turn off the oven and let the pies sit for about 3-4 mins. Take out the pies and place on a wire rack to cool. Pic#30
Take them out of the pie tins and enjoy!

DELICATELY CRISP AND FLAVORFUL GLUTEN-FREE CHICKEN MINCE PIES/ Chicken Pot Pie

A gluten-free chicken mince pie (chicken pot pie) recipe bursting with aromatic herbs and Indian flavors and with a delicately crisp crust will become a holiday favorite for your family. A highly customizable recipe for you to substitute the chicken mince with the protein of your choice.

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Prep Time 10

Cook Time 1

Course Appetizer, Main Course

Cuisine American

Servings 6

Equipment

6 Tart tins/ small pie tins
1 Oven
1 Silicon Mat

Ingredients

Pie Crust

150 gms Sorghum Flour Gluten-Free
25 gms Almond Flour Gluten-Free
160 gms Unsalted Butter Organic
1 tbsp Confectioner's sugar
1 tsp Xanthan Gum
1/2 tsp Salt
1 Large Egg

Pie Filling

1 lb Ground Chicken Organic
½ large Red Onion
1 large Potato
1 tbsp Lemon juice
3-4 Green Chillies
1½ inch Ginger
4-5 Garlic cloves
1½ tbsp Vegetable oil
1 tbsp Tomato Ketchup
1 tbsp Coriander powder
1 tsp Red chilli powder
½ tsp Cumin powder
¼ tsp Turmeric powder
1¼ tsp Salt

Instructions

Pie Filling

Chop red onions and dice the potatoes. In a small blender jar, combine green chillies, ginger and garlic with 2-3 tbsp of water and make a paste.
In a large baking dish combine together chopped red onions, and ginger garlic green chili paste. Mix in the dry spices and diced potatoes.
Add in ground chicken, combine well. Blend in oil, tomato ketchup, salt and lemon juice to the mix.
Combine all ingredients well and flatten the filling mixture, then, add in a tbsp of oil spreading it on the top of the mix.
Cover the dish with an aluminum foil and bake in the oven at 375 deg F for 20 minutes. Then, set the oven on High Broil, and cook for 10-15 minutes until the top is golden brown.
Take out the filling and put it in the refrigerator to cool.

Pie Crust

Combine together the flours- sorghum flour and almond flour, add in powdered sugar, xanthan gum, and salt and mix well.
Add in chilled and cubed unsalted butter and mix with your hand, pressing the cubes with your fingers for about 5-8 minutes.
Once combined, add an egg to the mix (Pic#16) and knead into a dough. Cover the dough with a cling wrap and keep in the refrigerator.

The Assembly

Prep the tart/ pie tins by greasing them with vegetable oil/ butter. Divide the dough into 6 portions. Dust a silicon mat with some gluten-free flour, and place a portion of the dough on it.
Flatten the dough, cover it with a cling wrap/ parchment paper and roll it into a sheet about 1/4 inch in thickness.
I used the tart/ pie tin to cut out the shape from the rolled dough, if you have a slightly bigger round cutter, use it to cut the shape.
Place the rolled dough on to the greased pie tin. With the leftover dough, I made heart shapes to place on the top of the pies.
Add a generous amount of filling in the pie, I used a little over 2 tablespoons for each.

Baking

Preheat the oven to 375 deg F.
Lightly grease the top of the pies with some oil. Bake the pies for about 15 minutes or until the tops have a nice golden color and are crisp around the edges.
Once done, turn off the oven and let the pies sit for about 3-4 mins. Take out the pies and place on a wire rack to cool. Enjoy!

Keyword Chicken Mince Pie, Chicken Pot Pie

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