This little winner arose after my seeking another way of using the chicken meat from all the stock and broth that I have been making for my GAPS diet. Chicken and veg were starting to wear thin for the family!
So low and behold we have a gluten free, grain free, dairy free, egg free, paleo friendly chicken leek pie!
3 cups of buckwheat flour
1/2 cup macadamia oil or olive oil
2 tsp salt
3/4 cup water (or broth)
2 tbsp olive oil or 2 tbsp ghee
1 leek chopped
1 cup of chopped green leafies such as silver beet, chard, spinach
1-2 rashers bacon chopped (optional)
3 cups of chopped chicken meat
1 1/2 cups of stock or broth (chicken)
2 tbsp arrowroot flour to thicken
sprinkle of garam masala (optional)
Combine flour and salt.
If using a TM or food processor with dough function, sift flour and salt and then add in oil and combine until crumbs form.
While still on dough function, add in up to 3/4 water (until combined but not too sticky).
Transfer dough to bench or board and add a little oil to your hands while you separate into two balls (base and lid).
Roll out the base and place in a pie dish.
Bake at 180 degrees for 15 minutes (I place pie weights on top to keep base flat).
While the base is cooking, roll out the lid.
Remove the base from oven; it's ready to fill!
I make this while the base is cooking.
Heat oil or fat in pan and add leek and bacon. Cook until leek softened and bacon cooked.
Add all other ingredients and stir for 5 minutes until combined and the liquid has reduced.
It is now ready to add to the base!
Place the lid on the pie once filling has been added and bake in the oven at 180 degrees for 30 miutes.
Serve either as is (my kids take it to school in their lunchbox), or with a salad and a splash of fermented veg.