Gluten-Free Chicken and Mushroom Pie

Gluten-Free Chicken and Mushroom Pie

Julia

This Gluten-Free Chicken and Mushroom Pie brings all the warmth and comfort of a traditional British-style savory pie without the gluten. Tender chunks of chicken breast are nestled in a rich, creamy sauce alongside earthy mushrooms, aromatic herbs, and sweet carrots, all topped with a flaky, golden gluten-free pastry crust that rivals any wheat-based version.

The filling is built on a foundation of sautéed onions and garlic, with mushrooms adding deep umami flavor and a meaty texture. A gluten-free roux thickens the chicken stock and cream into a luxurious sauce that coats every ingredient. Fresh thyme and parsley brighten the dish, while a hint of Dijon mustard adds complexity. The gluten-free pastry, made with a blend of rice flour and xanthan gum, bakes up beautifully crisp and golden.

This pie is perfect for a cozy family dinner or when you're craving classic comfort food but need to avoid gluten. It's substantial enough to serve as a complete meal with just a simple green salad on the side. The best part? No one will guess it's gluten-free – the pastry is tender and flaky, and the filling is every bit as satisfying as the traditional version.

Whether you're cooking for someone with celiac disease or simply exploring gluten-free cooking, this chicken and mushroom pie proves that dietary restrictions don't mean sacrificing flavor or comfort. Make it ahead for an easy weeknight dinner, or serve it to guests who will be impressed by your homemade pie-making skills.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour 15 minutes
None servings
485 calories
Fat 26.00g
Carbs 32.00g
Protein 31.00g

Ingredients

1 1/2 cupsgluten-free all-purpose flour blend
1/2 tspxanthan gum
1/2 cupcold butter, cubed
4 tbspcold water
1.5 lbsboneless skinless chicken breasts, cut into 1-inch cubes
2 tbspolive oil
3 tbspbutter
1 mediumyellow onion, diced
3 Nonegarlic cloves, minced
12 ozcremini or button mushrooms, sliced
2 mediumcarrots, peeled and diced
1/4 cupgluten-free all-purpose flour
1 1/2 cupsgluten-free chicken stock
1/2 cupheavy cream
1 tspfresh thyme, chopped
2 tbspfresh parsley, chopped
1 tspDijon mustard
1 tspsalt
1/2 tspblack pepper, freshly ground
1 Noneegg, beaten

Equipment

Wooden spoon
Cutting board
Baking sheet
large mixing bowl
chef's knife
measuring cups and spoons
pastry brush
large skillet
plastic wrap
pastry cutter
rolling pin
9-inch deep-dish pie pan or 2-quart baking dish

Clean Eating

An excellent clean eating recipe featuring whole, minimally processed ingredients like fresh chicken, vegetables, and herbs, with no artificial additives or refined components.

Gluten-Free Diet

This recipe is perfectly designed for gluten-free diets, using gluten-free all-purpose flour blend and xanthan gum to create a safe, delicious pastry that completely avoids wheat, barley, and other gluten-containing grains.

Mindful Eating

This recipe supports mindful eating principles by offering a balanced, visually appealing dish with varied textures and colors, encouraging slow, intentional consumption of nutrient-rich ingredients.

Instructions

1

In a large bowl, whisk together 1 1/2 cups gluten-free flour blend and xanthan gum. Add the cubed cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

5 min
2

Add cold water 1 tablespoon at a time, mixing with a fork until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.

2 min
3

Preheat your oven to 400°F (200°C).

4
6 min

Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook for 5-6 minutes until browned and cooked through. Transfer to a plate and set aside.

5
4 min

In the same skillet, melt 3 tablespoons butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

6
6 min

Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

7
3 min

Add the diced carrots to the skillet and cook for 3 minutes to soften slightly.

8
2 min

Sprinkle 1/4 cup gluten-free flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

9

Gradually pour in the chicken stock while stirring constantly to prevent lumps. Add the heavy cream, thyme, parsley, and Dijon mustard. Stir well to combine.

2 min
10
4 min

Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens. Stir in the cooked chicken and season with additional salt and pepper to taste.

11

Transfer the chicken and mushroom filling to a 9-inch deep-dish pie pan or a 2-quart baking dish, spreading it evenly.

1 min
12

Remove the chilled dough from the refrigerator. Roll it out on a lightly floured surface (using gluten-free flour) to about 1/4-inch thickness, large enough to cover the top of your pie dish.

3 min
13

Carefully place the rolled pastry over the filling, pressing the edges to seal. Trim any excess dough and crimp the edges with a fork. Cut 3-4 small slits in the center to allow steam to escape.

2 min
14

Brush the top of the pastry with the beaten egg for a golden finish.

1 min
15

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the filling is bubbling.

35 min
16

Remove from the oven and let the pie rest for 5-10 minutes before serving. This allows the filling to set slightly for easier slicing.

10 min

Frequently Asked Questions