Chicken & Veg Pie

One of my first jobs as a teen was working in a bakery in town. I couldn’t handle the meat pies but was quite partial to a chicken and veg pie – with loads of sauce of course! It must be an Aussie thing. Unfortunately (or fortunately for me) I have since found out what my body can tolerate and one of the definite no’s for me is gluten. Also I wanted a whole food, fresh, tasty option without the weirdo shortenings and additives AND I want to sneak in as much veg as humanly possible. Too much to ask for? I didn’t think so, so I created this family favourite beauty for you. chic pie.JPGFirstly sorry I was unable to get a pretty picture of this dish, please trust me this is absolutely delicious!!

Secondly if you are transitioning to a wholefood lifestyle, or have quite picky eating kids I would recommend trying the filling recipe with a regular pastry first, then moving on to this grain free pastry here. I would really hope the prospect of making the pastry from scratch would not put you off this recipe altogether, so please feel free to go ahead with the just the filling part of the recipe if this is you, as it is so delicious and nourishing. A step at a time in the right direction is a big win in my books!

Thirdly I pride myself on very quick, easy recipes. This one is a bit more lengthy than usual but it really is worth it for such a delicious result. Also the next time you do it you will be pro-ing and it will be quicker for you.

This recipe is free from gluten and makes around 8 serves.



1 1/4 cup blanched almond meal
1 cup coconut flour*
1/2 tsp sea salt
200g butter (use coconut oil for a dairy free option)
2 eggs


500g chicken thighs
4 medium carrots
1 small leek (I use the green and white part, make sure it is washed very well!)
1 medium onion
1 stalk celery
1 cob corn – husked and kernels sliced off
3 tblsp finely chopped parsley
3 tblsp olive oil
3 heaped tblsp gluten free flour (plain or SF is fine)**
2 cups chicken Bone Broth or quality stock
1/4 cup cream (use a nut milk if dairy free)
1 1/3 tsp sea salt
Good grind black pepper

3/4 cup frozen peas

2 tblsp sesame or poppy seeds to top (optional)

*I use and love Nutra Organics Organic Coconut Flour – it’s free from chemical refining, bleaching and nasty additives – just pure wholefood goodness!

**Check the ingredients on the gluten free flour you use, some have a lot of additives. I use the Orgran brand of GF flour. If you are not gluten free and want to make this filling you can absolutely substitute regular flour for the gluten free flour in the same quantity. I do recommend GF flour to give your gut a little break thoughpastry dough


Ok let’s crank out the pastry first! It needs a little time to chill in the fridge.

To a food processor or thermomix add the almond meal, coconut flour, sea salt and butter (everything except the eggs) and process until it resembles bread crumbs. If you don’t have this equipment and are doing by hand use a butter knife and cut through the ingredients in a mixing bowl. It’s best to move quickly as you don’t want the pastry to heat up.

With the food processor or thermomix still running at a slow to medium speed add the eggs one at a time. The mixture will be a little soft to start with, but as the coconut flour absorbs the moisture it will thicken up and clump into a ball.

Pat it until it’s well and truly combined and in a ball shape, put in a bowl and put in the fridge while you do the rest of the recipe.

Preheat the oven to 160ºC.


Now onto the filling!

Peel, trim and dice all your vegetables.

Cut the chicken into bite size pieces.

In a heavy bottomed pan over medium heat add the diced onion, chicken and olive oil and sautee for around 3 minutes, stirring frequently.

Add the diced carrot and stir again for around 3 minutes.

Add the diced leek and parsley and stir for around 5 minutes.

Now add the GF Flour and stir. The flour will stick the vegies and start to absorb some of the moisture it throws off. Stir for 2 minutes.

Add the corn kernels and stir for 2 minutes. The mixture will be starting to thicken.

Add the Bone Broth or stock and cook stirring infrequently for 10 minutes.

Add the cream, pepper and salt and cook for another 10 minutes.

Check the carrots – how are they doing? If they are soft then it’s time to turn off the heat. If they are not give it another 5 – 10 minutes until they have softened.

Turn off the heat and add the peas. No need to keep cooking, the heat will just cook them through. Leave that mixture sitting there for a sec.

Ok it’s been a journey but hang in there this is what you will get – YUM!chic pie serveLet’s get back to the pastry.

Cut the ball into two portions – one 1/3 and one 2/3 quantities.pastry roll

Between two sheets of baking paper roll out the 2/3 portion to about 1/2 cm thick. Remove the top baking paper and flop (carefully) the pastry into a ceramic baking dish about 25 x 25cm.pastry greaseproofCarefully peel off the baking paper.

It’s inevitable that you will get some missing bits so patch them up by pushing on to and binding a little dough with your fingers. It’s homemade and rustic so don’t be too freaked out, it’s part of the charm and will still taste perfect.

Bake in the preheated oven for around 8 minutes until lightly golden. While this is cooking roll out your remainder pastry between baking sheets and put back in the fridge, it’s a lot easier to handle.

Remove the pastry from the oven and allow to cool.

Add the filling.

Peel off one sheet of the baking paper and place carefully on top of the pie, the remove the other sheet of baking paper.

Top with sesame or poppy seeds if desired – just sprinkle them straight onto the pastry.

Cook in your preheated oven for 30 minutes, or until golden brown on top.

Enjoy with salad, more vegies or a good tomato sauce (recipe coming soon??)

With lots of love from my family to yours,

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