Chicken pie with gluten free puff pastry

All puff pastry takes a while, but if you have time it is worth the effort. The recipe will fill two pies, so if you wish you can freeze half of it for next time.

Credited to: Coeliac UK


Serves 4
570 mins prep
60 mins cooking time


Ingredients for puff pastry

  • 350g (12.5oz) gluten free self-raising flour*
  • ½tsp xanthan gum
  • pinch of salt
  • 2 large eggs
  • 100ml cold water
  • 250g (9oz) unsalted block butter
  • 1 egg for glazing

Ingredients for chicken pie filling

  • 25g (1oz) butter
  • 600g (21oz) diced chicken
  • 1 onion, finely diced
  • 150g (5oz) button mushrooms, sliced
  • 400ml gluten free chicken stock*
  • 20g (¾oz) cornflour
  • 50ml water

Notes: *Please check our Food and Drink Information for suitable products.


Method for puff pastry

  1. Mix together the flour, salt, eggs, and water with your fingers until they are well combined into a dough
  2. Place the dough on a floured surface and knead for a few minutes
  3. Shape the dough into a ball, wrap in Clingfilm and place into the fridge for 2 hours
  4. While the dough is chilling, roll the butter out into a rectangle between two pieces of greaseproof paper. This is easier if you hit it with a rolling pin until it’s fairly flat. Roll it out until you get a 40x20cm rectangle. Chill in the fridge for an hour
  5. Roll the dough into a 60x20cm rectangle. Now place the rolled out butter over the bottom two thirds of the dough, then fold the unbuttered third of the dough over the top of the butter and then fold up the bottom third over the top
  6. Cover the dough and chill in the fridge for another hour
  7. Repeat steps 5 and 6 four further times
  8. Repeat step 5 one final time, and then this time chill the pastry overnight if possible (or for a few hours if not – the longer the better). The colder the pastry the better
  9. Your puff pastry is now ready to use. Roll out and use
Method for Chicken Pie Filling
  1. In a medium size pan, heat the butter and fry the chicken, onion, and mushrooms together for 5 minutes. Add the stock and simmer for 20 minutes or until the chicken is cooked
  2. Dilute the cornflour with the water and add this to the chicken to thicken the sauce
  3. Place the chicken filling in a shallow pie dish, cover with the pastry, glaze with the egg, and mark for a patterned effect
  4. Cook in moderate temperature 190C, 375F or gas mark 5 for 20-30 minutes
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