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Chicken Picnic Pies

Susan Hougui |
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Ideal for an outdoor meal or for after-school snacks, these gluten-free chicken picnic pies are sure to delight!

 

Ingredients

  • 1 package of GeeFree Puff Pastry Dough
  • gluten-free flour for dusting
  • 3/4 lb chicken, ground
  • 4 slices bacon
  • 1 tablespoon butter, unsalted
  • 1 1/2 tablespoon gluten-free flour
  • 1 cup milk (any type)
  • 1/2 teaspoon chicken stock powder
  • 1/2 cup leeks, chopped (white part)
  • 1 oz blue cheese, crumbled
  • 1 egg, lightly beaten for egg wash
  • vegetable oil for frying

Additional Tools

  • sandwich sealer (optional)

Directions

  1. Bring dough to room temperature. Heat oil to 375°F.
  2. In a medium-sized saucepan, dry fry chicken and bacon until cooked, then set aside.
  3. Melt butter in a sauce pan (you can use the same one, just remove the chicken mixture).
  4. Dust counter with gluten-free flour. Take dough and roll it out to approximately 1/4-inch thick.
  5. Cut into rounds or squares then take about a tablespoon of filling and put in the center of the dough. Brush edges with egg wash and place another round on top. Press edges tightly. You can use a cut-and-seal press as well.
  6. Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.

Baking Method

  1. Heat oven to 375°F.
  2. After pies are formed, place on a greased sheet pan and egg wash the tops.
  3. Bake for approximately 20 to 25 minutes or until golden brown.

You can freeze and reheat as needed. Heat oven to 375°F bake until internal temp of 165°F is reached, approximately 15 to 20 minutes.

Makes 10-15 pies

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