Gluten-Free Classic Chicken Pie
Discover comfort food perfection with this Gluten-Free Classic Chicken Pie, a hearty masterpiece designed for those avoiding gluten without sacrificing flavor. Featuring a buttery, flaky gluten-free crust enhanced with xanthan gum for structure, this pie encases a savory filling of tender shredded chicken, vibrant vegetables like carrots, celery, and peas, and a creamy, herb-infused sauce thickened with gluten-free cornstarch. The recipe is simple to follow, offering step-by-step guidance to craft a golden crust that will impress everyone at the table. Ideal for family dinners or special occasions, this gluten-free chicken pie is a satisfying, wholesome choice that delivers both nostalgic flavor and dietary inclusivity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 cup Cold unsalted butter, cubed
- 0.5 teaspoon Salt
- 4 tablespoons Cold water
- 2 cups Chicken breasts, cooked and shredded
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Frozen peas
- 2 cups Gluten-free chicken broth
- 2 tablespoons Gluten-free cornstarch
- 0.5 cup Milk
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 1 large Egg, beaten
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the gluten-free flour, xanthan gum, and salt. Add the cubed cold butter and use a pastry cutter or your fingers to blend until it resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing with a fork until the dough just holds together. Gather into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened, about 5-7 minutes.
Stir in shredded chicken, peas, black pepper, and thyme. Cook for 2 more minutes.
In a small bowl, whisk together chicken broth and cornstarch until smooth. Add to the skillet and bring to a simmer, stirring occasionally, until thickened, about 5-6 minutes.
Pour in the milk and adjust seasoning if necessary. Remove from heat and let the filling cool.
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
Carefully place the pastry into the pie dish, trimming the excess. Pour the cooled chicken filling into the pastry-lined dish.
Roll out the remaining dough to cover the top, place over the filling, and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
Brush the pastry top with beaten egg.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Nutrition Facts
Calories |
4102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.9 g | 320% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 29.6 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 520 mg | 40% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2998 mg | 64% | |
*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.
