Gluten-Free Chicken & Mushroom Pie
A Proper Pie
This week’s recipe is a Gluten-Free Chicken & Mushroom Pie—rich, creamy, and wrapped in golden gluten-free All butter shortcrust pastry. This is proper comfort food made gluten free, without sacrificing flavour, texture. So good you won't tell its Gluten Free.
Perfect for family dinners, batch cooking, or when you’re craving something hearty and homemade, this pie is simple to prepare and delivers big, cosy flavours every time.
Ingredients List
Always Check Labels for Gluten Free
- Gluten-free shortcrust pastry
- 3 large chicken breasts, diced
- 200g mushrooms, sliced
- 30g butter
- 2 tsp mixed herbs
- 1 tsp Dijon mustard
- Chicken or vegetable stock
- 2 tsp cornflour (to thicken the sauce)
- Salt & pepper to taste
- 1 egg, beaten (for egg wash)
How to Make
Cook the Filling
lightly oil a pan. Add diced chicken and cook until lightly golden. Stir in mushrooms and butter and cook until softened.
Add Flavour
Sprinkle in mixed herbs and season well with salt and pepper.
Make the Sauce
Pour in stock and bring to a gentle simmer.
Add a tsp of Dijon mustard.
Mix cornflour with a little cold stock, then stir it into the pan to thicken into a creamy sauce.
Proper shaping = better rise and structure.
Assemble the Pie
Set aside 1/3 of the pastry to make the pastry lid.
Roll out the other 2/3 and line you pastry dish.
Spoon the filling into a pie dish lined with gluten-free shortcrust pastry.
Top with pastry lid, seal the edges, and brush with beaten egg.
Prove for 3–5 hours, until doubled in size.
Bake
Bake for around 45mins at 200°C/400°F or until golden, crisp, and bubbling —serve hot with mash/fries or roast potato's and your favorite vegetables.
Here is a video and recipe for the pastry
Gluten-Free Short Crust Pastry... That Doesn't Crumble!
