Naomi created this recipe when she had a craving for Steak and Guinness pie (but no steak, and no gf beer lying around). Meat pies marinated in brewed beverages are a staple in the UK, and this updated and unique take on the pies fills the house with the homey, pub-food smells that Naomi remembered from her travels there. The quality of your cider will directly affect the taste of your pie – Naomi used her homebrewed cider, but you can use any high quality cider – let it go flat before using! – or substitute with 1/2 chicken broth and 1/2 non alcoholic apple cider for a slightly different take on the dish. Naomi doesn’t use onions, due to an allium allergy in the house, but feel free to add up to 1c diced onion to the recipe as well.
This recipe makes one deep British style pie or two 9 inch american pie pans with a top crust only.
2 Tbsp butter or non dairy margarine
1 c minced celery
1 large gold potato, like Yukon Gold, diced (about 1 c)
1 large parsnip diced (about 1 c)
1 large carrot, diced (about 1 c)
2 lbs chicken breast, cooked
2 tsp ground coriander
2 tsp ground savory
1/4 c (about .75 oz or 28g) Better Batter Gluten Free Flour
2 c hard apple cider, flat, or 1c each chicken broth and nonalcoholic cider
1 Tbsp coarse ground mustard, country style dijon recommended
juice of 1 lemon, about 1/2 c (meyer lemon recommended)
salt and pepper to taste
1-2 recipes pie crust (we recommend Better Batter Biscuit Mix Pie Crust)
In a large skillet, melt the butter or margarine. Add your vegetables and cook until the celery is translucent and the root vegetables are slightly softened, about 10 minutes. Add chicken, spices, and flour, and stir until well blended – mixture will be pasty. Add hard cider or broth/cider mix, mustard, and lemon juice and cook until sauce thickens.
Taste and adjust salt and pepper to taste.
Pour into 1 2 quart casserole or 2 9 inch pie pans.
Drape top with pie crust. Cut slits or poke holes in crust(s) to allow steam to escape.
Bake at 350 degrees for 30 minutes, or until golden brown.