Gluten-Free Classic Chicken and Vegetable Savory Pie
Experience comfort food at its finest with this Gluten-Free Classic Chicken and Vegetable Savory Pie—a hearty, homemade dish that's perfect for family dinners or special occasions. This recipe features a golden, flaky gluten-free crust made from scratch, encasing a creamy filling loaded with shredded chicken, vibrant carrots, peas, sweet corn, and aromatic thyme. The rich sauce, crafted with chicken broth, heavy cream, and a touch of cornstarch, brings all the ingredients together in a luscious, savory harmony. Easy-to-follow prep instructions ensure you’ll get the perfect crust and filling every time, while the egg wash gives the pie a gorgeous, bakery-worthy finish. Serve up this gluten-free delight hot from the oven and watch it quickly become a household favorite! Perfect for those seeking gluten-free comfort food recipes, this dish is sure to impress every palate.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.75 cup Unsalted butter
- 6 tablespoons Cold water
- 2 cups Chicken breasts, cooked and shredded
- 1 large Carrot, diced
- 1 cup Peas
- 1 cup Corn kernels
- 1 medium Onion, diced
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Cornstarch
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme leaves
- 1 egg Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Start by preparing the gluten-free crust. In a large bowl, mix the gluten-free flour, xanthan gum, and salt.
Cut the butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two balls, flatten into disks, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and carrots, cooking until the onion is translucent and the carrots are tender, about 5 minutes.
Add the shredded chicken, peas, corn, thyme, salt, and pepper, stirring to combine.
In a small bowl, whisk the chicken broth, heavy cream, and cornstarch until smooth. Pour over the chicken mixture and cook, stirring frequently, until the sauce thickens, about 5 minutes. Remove from heat and set aside.
Roll out one disk of the chilled dough on a floured surface to fit the bottom of a 9-inch pie dish. Carefully transfer the dough to the dish, gently pressing it into the bottom and sides.
Pour the chicken and vegetable mixture into the prepared crust, spreading it evenly.
Roll out the second disk of dough for the top crust. Place over the filling, trimming any excess dough and crimping the edges to seal.
Brush the top crust with egg wash and cut a few slits for steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Let the pie cool for at least 10 minutes before slicing and serving. Enjoy your savory gluten-free chicken and vegetable pie!
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 351.7 g | 128% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 28.1 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2814 mg | 60% | |
*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.
