Bacon Chicken Pie with Gluten-Free Crust
- 1 1/2 cups (210 g) gluten-free flour mix
- 1/2 teaspoon (3 g) salt
- 1 teaspoon (0.6 g) dried basil
- 1 teaspoon (0.7 g) dried oregano
- 1/2 cup (115 g) cold butter
- 2 tablespoons (30 ml) ice water
- 2 cups (300 g) cooked chicken, diced
- 6 slices (90 g) bacon, cooked and crumbled
- 1/2 cup (60 g) onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup (50 g) carrots, diced
- 1/2 cup (75 g) peas
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- For the garlic sauce:
- 1/2 cup (120 ml) crème fraîche (15% fat)
- 1 clove garlic, pressed
- Pinch of salt
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine gluten-free flour, salt, basil, and oregano.
3. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
4. Gradually add ice water, mixing just until dough forms a cohesive ball.
5. Wrap in plastic and refrigerate for 30 minutes.
6. Divide dough into two equal portions.
7. Roll out the larger portion on a floured surface to fit a 9-inch (23 cm) pie dish.
8. Transfer dough into the dish, gently pressing into the bottom and sides.
9. Trim excess dough hanging over the edge.
10. In a bowl, mix together chicken, bacon, onion, garlic, carrots, peas, pepper, and paprika.
11. Pour filling into the prepared crust.
12. Roll out the second piece of dough to cover the top.
13. Place over the filling, crimp edges to seal, and cut 3–4 slits in the top for steam to escape.
14. Bake for 40 to 45 minutes, or until crust is golden and filling is bubbling.
15. While pie bakes, mix crème fraîche, pressed garlic, and a pinch of salt for the sauce.
16. Let pie rest 5–10 minutes before slicing.
17. Serve warm with garlic sauce on the side.
- pie dish
- mixing bowl
- rolling pin
- refrigerater
- oven
- measuring cups
- measuring spoons
- cutting board
- knife
- spoon
- fork
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