Wheat-free, dairy-free pie crust:1 ½ cups white rice flour
¼tsp baking powder
pinch of salt
¼ cup margarine
2 large eggs
Mix dry ingredients in one bowl. In a separate bowl, mix eggs and melted margarine. Join together to form a dough. It won't be easy to work with, in fact it's a pain, but at least dairy-free, wheat-free people can still eat pie!
Bake base crust for 20 minutes at 220 degrees C, or until golden.
Chicken pie filling:
olive oil
1 brown onion finely chopped
1 large clove garlic finely chopped
4 diced skinless chicken breasts
1 ½ cups of white wine (I used Sauvignon Blanc)
1 cup chicken stock
1 bundle of thyme
400g of mixed mushrooms (brown and button), roughly chopped
1 deseeded chilli, finely chopped
salt and pepper to taste
corn starch
Cook onions and garlic in olive oil, add chicken. Cook for a few minutes, then add wine, thyme, chicken stock, chillis, mushrooms and salt and pepper. Simmer for about 45 minutes. Scoop out a couple spoonfuls of juice, add about 2 tablespoons corn starch to this, in a mug, to make a paste. Add back into the chicken mixture. Stir and cook for a further 10 minutes.
Pour into pastry dish. Add a thin crust topping from remaining pastry.
Cook for a further 30 or so minutes at 200 degrees C.
Enjoy!
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