Gluten Free Chicken and Broccoli Pie with a Stuffing Crust
This is a great way to use up leftover chicken from a roast. You could also use turkey at Christmas, and any other veg you wish.
Credited to: Coeliac UK
Kcal: 569.9
Difficulty: More of a challenge
Serves 4
20 mins prep
40 mins cooking time
Ingredients
- 400g gluten free shortcrust pastry*
- 200ml prepared gluten free gravy*
- 300g leftover cooked chicken
- 200g cooked broccoli
- 200g prepared gluten free stuffing* (make your own or buy and follow the instruction on the pack)
- ½ red onion, sliced
- 1 sausage*, skinned
Notes: * Search our online food and drink information for suitable products.
Method
- Cut the pastry into 4 x 100g pieces. Place each piece in a large greased muffin tin, and using your hand. Push the pastry up the sides so that you have a thick lined pastry case.
- Mix the gravy with the chicken and vegetables and divide it evenly between the prepared cases.
- Mix the stuffing, with the onion and sausage meat so it is all combined. Divide into 4 then place on top of the chicken and vegetables.
- Bake in the preheated oven 180C / 350F/gas mark 4, for 30-35 minutes until the pastry is golden and the filling piping hot.
Nutritional information per serving
Kcal
569.9
Fat
30.4g
Carbs
57.5g
Protein
24.3g
Fibre
5.2g
Sugars
4.6g
