The Best Gluten Free Chicken Pie
Who doesn’t love a chicken pie with a flaky buttery pie crust that is packed full of vegetables, chicken, pancetta and a creamy sauce? This gluten free chicken pie is next level! It’s so full of flavour and is the perfect comfort food for those cold gloomy days.
- Gluten free pie crust recipe
- 1 Brest of chicken
- 80g Pancetta or bacon lardon chunks
- 1 Large carrot, diced
- 2 Medium shallots, chopped
- 2 Cloves of garlic
- Handful of frozen peas
- 100g Trimmed fine beans, chopped
- 1⁄4tsp Nutmeg
- 1tbsp Fresh thyme leaves
- 2tbsp Unsalted butter
- 2tbsp Gluten free all-purpose flour
- 300ml Milk
- Splash of white wine
- Salt and pepper
- Start by making the savoury gluten free pie crust by following my recipe for the best gluten free pie crust up to step 8. Make sure you omit the sugar, you definitely don’t want a sweet pie crust here.
- Preheat your oven to 180°C.
- While your pie dough is in the fridge you should prepare the filling. Heat a frying pan over medium-high heat with a little oil. Add your chicken and pancetta and allow to brown
- Once the meats have browned, add the onion, garlic, carrot, peas, green beans, thyme leaves and a splash white wine to deglaze. Allow to cook until the carrots go a bit tender (around 5-7 minutes for me).
- Add your butter and allow to melt before adding your flour and mixing well. Once you can no longer see any clumps of flour you can begin to add your milk in gradually while mixing well.
- Add in your salt, pepper and nutmeg and mix through.
- If your sauce still feels a little dry you can add a bit more milk but don’t make it too wet or your pastry will be soggy and it will not hold.
- Set aside your filling to cool for now.
- Take your larger disk of pastry out of the fridge and roll out to about 5-6mm thickness and settle this into your prepared pie tin and trim the edges leaving a little overhang. I like to ravel the dough up onto my rolling pin and unravel it over the pie tin. Pop this in the oven for about 10 minutes or until it begins to go golden brown.
- Take your second disk of pastry out of the fridge and roll out the 5-6mm thickness.
- Pour your filling into the pie and top with the second disk of pastry. Brush with the egg wash and sprinkle with some flaky salt. Peirce 4 knife holes into the top.
- Place back in the oven and bake for around 30-40 minutes reducing the temperature to 170°C after 15 minutes.
- Once your pie is finished baking let stand for 10 minutes before removing from the tin or slicing otherwise it is likely to collapse.
About This Recipe
Chicken pie, you love it or you love it. It really is the ultimate comfort food and the perfect dish to eat on a cold gloomy evening. Before found out I was coeliac I loved chicken pie and making chicken pie. However, when I found out I was coeliac I hid away from any pastry that wasn’t shortcrust for a good while depriving myself of that oh so delicious chicken pie.
This recipe uses my recipe for the best gluten free pie crust. It is a delicious flaky pastry that puffs up slightly creating flaky layers. It is a super easy pastry to make and you get great results. The hardest thing about it is laying the pastry in the tin (we all know how delicate gluten free dough can be!)
You must try to make this chicken pie recipe this autumn-winter! It’s a staple dish for me now and one that I will make again and again and again.
Question: Can this be made vegan?
- Sure! Just swap out the chicken and pancetta for vegan chicken, use vegan butter and soy, or cashew milk. Brush the pie with oil or vegan milk rather than egg.
Question: My pastry is sinking and melting in the oven, what is going on?
- You probably have your oven too low meaning that the butter is melting before the pastry has time to cook and set. This isn’t your fault, but it could be your ovens fault. Ovens are not all that accurate about the temperature they are. I recommend getting an oven thermometer which will show you the exact temperature of your oven.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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