Makes 4-6 individual serves (Pictured 1 ¾ cup serving dishes)



  • 1.6 kg whole chicken
  • 1 swede
  • 2 cloves garlic
  • 2 tblsp canola oil
  • 2 leeks (from white end to below the green leaves)
  • 1/3 (50g) cup plain flour
  • 200ml thickened lite cream
  • 2 tblsp chopped parsley
  • 3 stalks (200g) celery
  • 1 egg
  • Salt to season

Rough Puff Pastry

(or find a suitable commercial one without preservatives)

  • 1 ½ cups(170g) plain flour
  • 125g cold unsalted butter
  • ¼ cup (60g) sour cream
  • ¼ cup cold water


Allow at least 2 ½ hours for filling and pie preparation before placing it in the oven for the final ½ hour cook. Filling can be made the day before.

Chicken filling

  • Wash the whole chicken and place it in a saucepan with the peeled, chopped swede and peeled garlic cloves.
  • Cover the chicken with water, put on the lid and bring the water to a simmer.
  • Simmer, with a partially closed lid, for about 1 hour (or until chicken is just cooked)
  • Remove from the heat, place the lid on the pot and leave for 30 minutes in the water to finish cooking.
  • Take out the chicken and reserve 1 ½ cups (375ml) of the stock (freeze the rest for use in other dishes).
  • When the chicken as cooled a little, shred the chicken from the bones and skin
  • Heat the oil in a fry pan and add the leek, season with salt. Stir leek over a medium-low heat for 5-6 minutes, until softened
  • Add the celery and stir for 1-2 minutes
  • Add the flour and stir through the mixture, stirring for about 1 minute to coat the vegetables
  • Pour in the reserved chicken stock and stir for a further 2-3 minutes until the mixture thickened slightly.
  • Add the cream, parsley and shredded chicken and mix to combine
  • This mixture could be stored at this stage chilled at this stage to make the pie up later.

To make the pastry

Preheat the oven to 2000C. Grease 4-6 individual pie dishes (or one large 26cm x 26cm x 3 cm deep baking dish)

  • Chop the butter into chunks and place in a mixing bowl with the flour.
  • With your fingertips rub the flour and butter together until large clumps form.
  • Add the sour cream and cold water
  • Stir until combined but lumps of butter should still be seen
  • Tip the mixture onto a lightly floured bench and knead until it all come holds together
  • Roll out with a rolling pin to roughly 15cm x 30cm rectangle
  • Fold into 3: – Lift the short end of the pastry and fold it just past the middle. Fold the other short end of top of this
  • Roll this out again to the same dimensions
  • Repeat the folding and rolling 3 more times.
  • Roll the final pasty to about 3-4 millimetres high and cut out circles to fit the top of your individual pie dishes. (Turn one serving bowl upside sown and trace around the outside for the dimension)
  • Re-roll the scraps of pastry together to complete all the lids
  • (or if making a large pie, roll the pastry out large enough to cover the pie dish)


  • Spoon the chicken evenly into the pie dishes
  • (if it has been in the fridge and is completely cold, you may want to heat it in the microwave for about 2 minutes to start the re-heating process, or it may still be cold when the pastry is cooked)
  • Lay the pastry over the top, pressing it to the edges
  • You can use a fork to press the pastry to the edges of the dish
  • Lightly beat the egg and brush the top of the pastry with this
  • Bake for 30 minutes or until the pastry tops are golden brown and flaky
  • Serve
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Free from gluten/wheat and dairy foods

containing gluten/wheat and or dairy foods

free from gluten/wheat or dairy food

containing gluten/wheat and or dairy foods

Featured Recipes