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.
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!