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 Farmhouse Loaf. A real twist and treat for a cold evening.
Serves:
4
Ingredients:
- 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 of salt and pepper
- 4 tsp chopped parsley
- 50g melted butter
Method:
- Pre heat the oven to 180°C.
- 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.
- Chop the chicken, bacon and leeks into large chunks, and fry in the vegetable oil in a deep saucepan until coloured and softened.
- Mix a little of the milk with the cornflour and mix until no lumps remain.
- Add the milk to the chicken, bacon and leeks, and bring gently to the boil, stirring occasionally.
- 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.
- Transfer the chicken pie filling to an ovenproof dish, and top with the breadcrumbs.
- Bake in the oven until the pie is golden and bubbling. Serve!