Gluten-Free Chicken Mushroom Pie

Hubby was in outstation on his birthday, so this is like a treat for his belated birthday. Generally, the filling were awesome but the gluten-free crust has to improve !

Pie dough Recipe -

2 cups organic gluten-free flour mix (i bought Radiant readily mixed GF flour, consists of Sorghum, buckwheat, maize and quinoa, all organic)

1 kampung egg

1/2 tsp pink himalayan salt

1/2 stick of grass-fed butter (melted)

some filtered water (or cold water)

(1) Pulse or manually mix all ingredients till a soft dough is form. Divide into 2 portions and wrap in cling wrap. Refrigerate for 1 hour or till the dough slightly firm.

(2) To set the base crust, take about 1/4 of whole dough portion and press to the bottom of medium size ramekin (modify to suit thickness preference). Repeat for 2nd ramekin. Put both ramekins with the crust base in a preheated oven at 175c and bake for 10 minutes. Once done, remove and let it cools in room temperature.

Filling Recipe -

1/2 cup free-range chicken fillet (cut small)

1/4 cup brown button mushroom (cut small)

2 cloves garlic (minced)

1/2 medium size carrot (cut small, cube)

1/4 cup green peas 

1 Tbsp organic gluten-free flour mix\

1-2 Tbsp grass-fed-butter

2 medium to small size onion

1/2 cup fresh milk

sufficient water

some chopped fresh parsley

some salt and pepper

(1) Marinate chicken cubes with dash of salt and pepper for 15-30 minutes. Stir fry with coconut oil and dish out. Keep aside.

(2) Heat up frying pan again with some coconut oil. Brown garlic and onion. Add in mushroom and stir fry. Add in carrot and stir fry till soft. Add in green peas and stir fry shortly.

(3) Heat up butter, once melted add in flour. Let the flour dissolve in butter and add in milk. Once its thicken, add in all the cooked ingredients - chicken first and then vegetables.

(4) Add dash of salt and pepper or preferred seasonings. Cook in medium to low temperature. Once done, add in fresh parsley, give it a stir and dish out to cool. (Optional: To add some water if too dry, 1 Tbsp at a time)

(5) Bring back the 2 ramekins with crust base earlier. Divide the ingredients into 2 portions or scope it into 2 separate ramekins equally.

(6) Separately, using a rolling pin, roll flat the remaining dough (2 portions) and top the pie of each ramekin accordingly. Press the edge of the ramekin to close any gap. Note : The dough will be a little difficult to handle or it goes separate easily than normal gluten dough.

(7) Baked in preheated oven for 20-30 minutes or till the top crust looks lightly brown or done.