Greek · Dinner
Chicken Pie (Gluten-Free)
Individually baked Greek-style hand pie with shredded chicken thigh, leeks, dill and feta wrapped in gluten-free pastry brushed with olive oil for a crisp, golden shell. Finished with lemon zest and served warm with a simple cucumber salad.
$6
30 minsPrep
40 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
702Calories
48.3gProtein
33.8gFat
52.6gCarbs
2.9gSugar
4.2gFiber
1046mgSodium
337mgChol
9.4gSat Fat
760mgPotassium
210mgCalcium
4.1mgIron
1.1mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Dice the chicken thigh, thinly slice the leek and scallion, chop the dill and parsley, and pat the chicken dry with paper towel.
2
Sauté
Heat 1 tbsp olive oil in a small skillet over medium heat and cook the leek and scallion for 4 minutes until softened and translucent.
3
Sear
Add the chicken to the skillet over medium-high heat and cook for 6 minutes, stirring occasionally, until opaque and lightly browned on the edges.
4
Chill
Whisk together the gluten-free flour, xanthan gum and salt, then work in 2 tbsp olive oil and warm water with a fork until a soft dough forms. Wrap in plastic wrap and refrigerate for 20 minutes until firm enough to roll without tearing.
5
Plate
Roll the dough between parchment sheets into a 9-inch round, spoon filling onto one half, fold over and crimp edges to seal, brush with beaten egg and olive oil, then bake at 400°F (200°C) for 25 minutes until golden and firm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken thigh
- 1 cup100g leek
- 1/2 cup50g scallion
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2.8 oz80g feta
- 22 eggs
- 2 tsp2 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 1 1/2 cup180g gluten-free all-purpose flour blend
- 1/2 tsp1/2 tsp xanthan gum
- 4 tbsp60ml olive oil, plus extra for brushing
- 4 tbsp60ml warm water
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 cup120ml chicken stock
