Comforting Low-Salicylate British Chicken & Leek Pie with Gluten-Free Rice Crust

Ingredients

• 1.5 lbs chicken breast
• 3 large leeks
• 1 large shallot
• 1 tbsp canola oil
• 4 tbsp unsalted butter
• 0.5 cup rice flour
• 1.5 cups condensed chicken broth
• 1 cup whipping cream
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp parsley flakes
• 3 cups cooked long grain rice
• 1 cup rice flour
• 2 tbsp unsalted butter
• 0.25 cup water
• 1 tsp baking powder

Instructions

1. 1Sauté diced chicken in Canola Oil until browned. Add 4 tbsp unsalted butter, leeks, and shallot; cook until softened. Stir in 1/2 cup rice flour, then gradually whisk in Condensed Chicken Broth and whipping cream. Simmer until thickened, then season with garlic powder, salt, and parsley flakes.
2. 2For the crust, combine cooked long grain rice, 1 cup rice flour, 2 tbsp unsalted butter, water, and baking powder in a bowl. Mix well until a dough forms. Press evenly into a 9-inch pie dish, forming a bottom and sides.
3. 3Pour the chicken and leek filling into the prepared rice crust.
4. 4Bake at 375°F (190°C) for 30-35 minutes, or until the filling is bubbly and the crust is golden brown.