Gluten-Free Classic Chicken Pie

Indulge in the comforting flavors of a hearty *Gluten-Free Classic Chicken Pie*—a timeless dish reimagined to suit gluten-sensitive diets without compromising on taste. This recipe features a flaky, golden crust made from gluten-free all-purpose flour and a touch of xanthan gum for the perfect structure. Inside, you'll find a creamy, savory filling of shredded chicken, colorful vegetables like carrots, celery, and peas, all simmered in a luscious gluten-free chicken broth seasoned with fresh thyme. Perfect for family dinners or as a crowd-pleasing centerpiece, this chicken pie combines homestyle nostalgia with modern dietary needs. Ready in just 1.5 hours, it’s a deliciously wholesome meal that’s sure to become a household favorite!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened, about 5-7 minutes.

Step 5

Stir in shredded chicken, peas, black pepper, and thyme. Cook for 2 more minutes.

Step 6

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.

Step 7

Pour in the milk and adjust seasoning if necessary. Remove from heat and let the filling cool.

Step 8

Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.

Step 9

Carefully place the pastry into the pie dish, trimming the excess. Pour the cooled chicken filling into the pastry-lined dish.

Step 10

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.

Step 11

Brush the pastry top with beaten egg.

Step 12

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Step 13

Remove from the oven and let it cool for a few minutes before serving.

Nutrition Facts

Serving size	2301.5 grams (2301.5g)

Amount per serving	% Daily Value*
Calories	4102

Total Fat 249.90g	320%
Saturated Fat 134.50g	673%
Polyunsaturated Fat 2.70g
Cholesterol 1136mg	379%
Sodium 3580mg	156%
Total Carbohydrate 287.80g	105%
Dietary Fiber 24.70g	88%
Total Sugars 29.60g
Protein 178.20g	356%

Vitamin D 210IU	1052%
Calcium 520mg	40%
Iron 11mg	60%
Potassium 2998mg	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.

Source of Calories

Fat: 54.7%

Protein: 17.3%

Carbs: 28.0%