Gluten-Free Chicken and Mushroom Pie
Indulge in the comforting flavors of this Gluten-Free Chicken and Mushroom Pie, a hearty and wholesome dish that’s perfect for family dinners or special gatherings. Tender pieces of chicken breast, earthy mushrooms, sweet peas, and carrots are simmered in a rich, savory sauce made with gluten-free chicken stock and a hint of soy sauce for added depth. Encased in a golden, flaky gluten-free pie crust, this recipe delivers all the satisfaction of a classic pot pie without the gluten. Quick to prepare with a 20-minute prep time and baked to perfection in just under half an hour, it’s a simple yet impressive meal. Serve this pie hot and watch as it becomes a favorite go-to recipe, offering comfort and deliciousness in every bite. Perfect for those with gluten sensitivities yet loved by all, this dish combines ease, flavor, and allergen-friendly cooking all in one!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Chicken breast, diced
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 medium Onion, chopped
- 2 Garlic cloves, minced
- 250 grams Mushrooms, sliced
- 250 milliliters Gluten-free chicken stock
- 2 tablespoons Cornstarch
- 1 tablespoon Gluten-free soy sauce
- 100 grams Frozen peas
- 1 medium Carrot, diced
- 1 roll Gluten-free pie crust
- 1 Egg, beaten
Instructions
Preheat the oven to 200°C (390°F).
Heat the olive oil in a large skillet over medium heat. Add the diced chicken breast, sprinkle with salt and black pepper, and cook until the chicken is browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic, cooking for about 2-3 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 5 minutes.
In a small bowl, mix the gluten-free chicken stock with the cornstarch and gluten-free soy sauce until smooth. Pour this mixture into the skillet, bringing it to a simmer until the sauce thickens, about 2-3 minutes.
Return the cooked chicken to the skillet along with the frozen peas and diced carrot. Stir to combine everything thoroughly and cook for another 3-4 minutes. Remove from heat.
Roll out the gluten-free pie crust and line a 9-inch pie dish with half of it.
Transfer the chicken and mushroom filling into the pie shell, spreading it evenly.
Cover the pie with the remaining rolled-out gluten-free pie crust. Seal the edges by pinching or pressing with a fork.
Brush the top of the pie with the beaten egg, which helps to achieve a golden crust.
Using a knife, make a few small slits on top of the pie to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes, or until the pie crust is golden and crisp.
Remove the pie from the oven and allow it to cool slightly before serving. Enjoy your delicious gluten-free chicken and mushroom pie!
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 22.1 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 217 mg | 17% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
