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Gluten-free chicken and mushroom pie recipe

Gluten-free chicken and mushroom pie recipe

84 ratings

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  • Serves 4
  • 30 mins to prepare and 50 mins to cook
  • 749 calories / serving
  • Freezable
  • Gluten-free


For the pastry

  • 200g (7oz) Doves Farm gluten and wheat-free plain white flour blend
  • 100g (4oz) chilled butter
  • 4tbsp chilled water

For the filling

  • 3 tbsp olive oil
  • 4-8 shallots (depending on size peeled and havled if neccesary
  • 1tbsp Doves Farm gluten and wheat-free plain white flour blend, well seasoned
  • 4 chicken thighs, on the bone but skinned
  • 12 large Portobello mushrooms, wiped, stalks removed and halved
  • 1 heaped tbsp gluten-free cornflour
  • 100ml (3fl oz) milk
  • 100ml (3fl oz) chicken stock
  • 100ml (3fl oz) dry white wine
  • 50ml (1½ fl oz) cream
  • salt, to season
  • freshly ground black pepper, to season
  • 1 egg

Each serving contains

  • Energy

  • Fat

    43g 61%
  • Saturates

    19g 95%
  • Sugars

    3g 3%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 51.6g Protein 34.2g Fibre 1.8g


  1. Preheat the oven to Gas Mark 4, 180ºC, fan 160ºC.
  2. Put the flour into the bowl of a food processor and chop the butter into the flour in small pieces. Whizz the mixture quickly to look like breadcrumbs. Tip into a bowl, make a well in the middle and pour in the chilled water. Quickly, with cold hands, pull the flour into the water and pull into a ball of firm dough, do not over work it. Wrap the pastry in cling film and chill while you make the filling for the pie.
  3. Heat the oil in a flat pan and add the peeled shallots. Fry gently for several minutes. Meanwhile, toss the skinned chicken thighs in the seasoned flour in a flat dish until they are well covered. Shake off any excess flour and add the chicken to the pan along with the halved mushrooms. Fry briskly until the chicken is lightly browned all over.
  4. Put the cornflour into a bowl and gradually mix in the milk until you have a smooth paste. Then gradually add the stock and the wine. Add this mixture into the pan with the chicken, stirring well to get all the burnt bits off the bottom of the pan and then continuing to stir and cook gently until the sauce thickens and the chicken is cooked through, with no pink showing. Season generously, then add the cream, stir in, taste and add further seasoning if it is needed. Turn the chicken mixture into a pie dish. If it does not fill the pie dish totally, put an egg cup or very small bowl in the middle to hold up the pastry and prevent it sinking into the filling.
  5. Remove the pastry from the fridge and roll out between two pieces of floured clingfilm to prevent it cracking or sticking. Cut out the shape of your pie dish, generously. Use the trimmings to edge the pie dish, dampen the edge of the dish before laying on the pastry to make it stick. Then dampen the pastry rim. Using a rolling pin, roll the pastry off the counter and onto the top of your pie. Press down the edges with your finger, or a fork, and cut four slits to allow the steam to escape. Beat the egg in a bowl and then use a pastry brush to brush it over the top of your pie. Use any extra pastry trimmings to make leaves or pastry balls to decorate the top and brush them with egg too.
  6. Bake in the centre of the oven for 50 minutes or until the pastry is cooked and lightly browned. Serve straight away with green vegetables and new potatoes.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Gluten-free recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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