Hearty, warming and filling, this delectably creamy gluten free pie is bursting with chicken, leek and bacon and is topped with golden breadcrumbs made from our brown loaf.

  • ½ a Warburtons Gluten Free Brown Farmhouse Loaf
  • 2 chicken breasts
  • 2 tsp vegetable oil
  • 200g Gammon/bacon steak or ham
  • 2 large leeks
  • 1 pint whole milk
  • 100g cornflour
  • pinch salt and pepper
  • 4 tsp chopped parsley
  • 50g melted butter
  1. Pre heat the oven to 180°C.
  2. Place the half loaf in a food processor, and blend until you have breadcrumbs. Add the melted butter and chopped parsley, and blend for 2-3 seconds to mix together. Set aside.
  3. Chop the chicken, bacon and leeks into large chunks, and fry in the vegetable oil in a deep saucepan until coloured and softened.
  4. Mix a little of the milk with the cornflour and mix until no lumps remain.
  5. Add the milk to the chicken, bacon and leeks, and bring gently to the boil, stirring occasionally.
  6. Add the cornflour and milk mixture, and stir vigorously until combined, while continuing to heat. The sauce will thicken as soon as it starts to boil.
  7. Transfer the chicken pie filling to an ovenproof dish, and top with the breadcrumbs.
  8. Bake in the oven until the pie is golden and bubbling. Serve!