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Chicken Pie Recipe

If you love hearty comfort food, then this gluten-free chicken pie recipe is what you are looking for.  Taste testers agree, it is a 5 star classic! | Chicken Pie Recipe | GlutenFreeHomemade.com

If you love hearty comfort food, then this gluten-free chicken pie recipe is what you are looking for!

Taste testers agree, it is a 5 star classic, better than its wheat based cousin!

Savory and satisfying!

It is a scrumptious chicken pie recipe sure to become a favorite family and a heartwarming heirloom.


Chicken Pie Recipe Making Tips

For the best gluten-free pie crust results, crisp and golden brown, use an oven tempered glass pie plate.

If you love bright, fresh flavors, then cook this chicken pie recipe using organic ingredients and the freshest vegetables and herbs possible.


To serve, cut set-up pie into wedges using a sharp knife to make clean cuts through the crisp pastry, and then carefully lift out wedges with a pie server.

Make your chicken pie recipe meal as nutritious as possible; serve with steamed beets and tops, and iceberg lettuce wedges garnished with homemade Bleu cheese dressing





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Chicken Pie Recipe


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Chicken Pie Recipe


Yummy! There's nothing as satiating as old-time favorites, like this delicious chicken pie recipe.

Prep Time: 40 minutes
Cook Time: 1 1/2 hours
Yield: 8 servings

Ingredients:
- pastry for a two crust pie (see Gluten Free Pie Crust recipe)
- 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
- 3 tablespoons butter
- salt
- black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 medium cloves garlic, minced
- 1/2 teaspoon dry mustard
- 2 teaspoons gluten-free chicken bouillon or soup base
- 2 teaspoons fresh thyme, minced or 1/2 teaspoon dry
- 2 tablespoons gluten-free potato starch
- 1/3 cup dry white wine
- 1 cup chicken stock or broth
- 1 tablespoon Dijon mustard
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped

Instructions:
1. Line a 9 inch pie plate with bottom pie crust; and then chill until ready to use.
2. Preheat oven to 425°F.
3. In a Dutch oven, melt 1 tablespoon butter over medium heat.
4. Season chicken pieces with salt and black pepper.
5. Add chicken to Dutch oven and cook until browned, about 5 minutes.
6. Transfer chicken to a clean plate or bowl.
7. Add remaining 2 tablespoons butter, onion, carrots and celery; cook until onion is softened, about 5 minutes, stir occasionally.
8. Add garlic, dry mustard, bouillon and thyme, and cook for 1 minute.
9. Stir in potato starch and cook for 1 minute.
10. Stir in wine and let simmer for 1 minute.
11. Return chicken and juices to the pot.
12. Stir in chicken stock and Dijon mustard.
13. Bring mixture to a simmer, cover and reduce heat to medium-low.
14. Simmer for 10 minutes.
15. Remove from heat.
16. Stir in parsley.
17. Season with salt and pepper to taste.
18. Evenly spread hot chicken pie filling in pastry lined pie plate.
19. Cover with top pie crust; vent crust.
20. Bake for 35 to 40 minutes or until crust is turning golden brown.
21. Remove from oven.
22. Let set up on wire rack for 10 minutes before cutting into wedges and serving.

Tags:
Gluten-free, Corn-free, Egg-free, Nut-free, Soy-free




Variations

Deep Dish Chicken Pie Recipe

Ingredients

Instructions

  1. Grease a 2 quart casserole dish, and then set aside.
  2. Preheat oven to 425°F.
  3. Prepare chicken pie filling as directed in key recipe.
  4. Pour filling into prepared casserole dish.
  5. In a medium mixing bowl, combine biscuit mix, milk and egg.
  6. Pour biscuit mixture over top of hot chicken filling.
  7. Bake for 20 minutes or until biscuit topping is golden brown.


Individual Chicken Pies

  1. Make pastry for a one crust pie (see Gluten Free Pie Crust recipe)
  2. Grease four 10 ounce custard cups, and then set aside.
  3. Prepare chicken pie filling as directed in key recipe.
  4. Fill custard cups with hot chicken filling.
  5. Cover with top pie crust; vent crust.
  6. Bake as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • pastry for a two crust pie (see Gluten Free Pie Crust recipe)
  • 680 grams skinless, boneless chicken breasts, cut into bite-sized pieces
  • 45 ml butter
  • salt
  • black pepper
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 medium cloves garlic, minced
  • 2.5 ml dry mustard
  • 10 ml gluten-free chicken bouillon or soup base
  • 10 ml fresh thyme, minced or 2.5 ml dry
  • 30 ml gluten-free potato starch
  • 85 ml dry white wine
  • 250 ml chicken stock or broth
  • 15 ml Dijon mustard
  • 250 ml frozen peas
  • 30 ml fresh parsley, chopped

Instructions

  1. Line a 23 cm pie plate with bottom pie crust; and then chill until ready to use.
  2. Preheat oven to 220°C, Gas Mark 7.
  3. In a Dutch oven, melt 15 ml butter over medium heat.
  4. Season chicken pieces with salt and black pepper.
  5. Add chicken to Dutch oven and cook until browned, about 5 minutes. 
  6. Transfer chicken to a clean plate or bowl.
  7. Add remaining 30 ml butter, onion, carrots and celery; cook until onion is softened, about 5 minutes; stir occasionally.
  8. Add garlic, dry mustard, bouillon and thyme, and cook for 1 minute. 
  9. Stir in potato starch and cook for 1 minute.
  10. Stir in wine and let simmer for 1 minute.
  11. Return chicken and juices to the pot.
  12. Stir in chicken stock and Dijon mustard.
  13. Bring mixture to a simmer, cover and reduce heat to medium-low.
  14. Simmer for 10 minutes. 
  15. Remove from heat.
  16. Stir in parsley.
  17. Season with salt and pepper to taste.
  18. Evenly spread hot chicken pie filling in pastry lined pie plate.
  19. Cover with top pie crust; vent crust.
  20. Bake for 35 to 40 minutes or until crust is turning golden brown.
  21. Remove from oven.
  22. Let set up on wire rack for 10 minutes before cutting into wedges and serving.


Quick and Easy Chicken Pie Recipe

  1. Prepare chicken pie filling as directed in key recipe.
  2. Serve hot filling over fresh baked biscuits.


Slow Cookery

  1. Grease a slow cooker crock.
  2. Place chicken pieces in bottom of slow cooker.
  3. Season chicken pieces with salt and pepper.
  4. Top with onion, carrots, celery, garlic and frozen peas.
  5. In a medium mixing bowl, combine dry mustard, bouillon, thyme and potato starch.
  6. Whisk in wine, Dijon mustard, and broth.
  7. Pour mixture over top of vegetables.
  8. Cover and cook on Low for 8 to 10 hours.
  9. 30 minutes before serving, preheat oven, and make and bake homemade biscuits or Sweet Gluten Free Cornbread Muffins.
  10. Meanwhile, season chicken pie filling with salt and pepper to taste and stir in.
  11. Cover, increase cooking temperature to High and cook until biscuits or cornbread are done baking.
  12. Stir parsley into chicken pie filling.
  13. To serve, spoon portions of chicken pie filling into soup bowls and top with warm biscuits or cornbread muffins.


Southern Chicken Pie Recipe

  1. Grease a 13 x 9 x 2 inch baking dish, and then set aside.
  2. Preheat oven to 350°F.
  3. Prepare chicken pie filling as directed in key recipe.
  4. Evenly spread hot filling into prepared baking dish.
  5. Make Sweet Gluten Free Cornbread Muffins batter.
  6. Evenly spread cornbread batter over top of hot filling.
  7. Bake for 20 to 30 minutes or until wooden toothpick inserted in center comes out clean.


Turkey Pot Pie

  1. Omit chicken.
  2. Add 1 1/2 pounds cut up turkey pieces.
  3. Prepare and bake as directed in key recipe.



More Chicken Recipes You Might Enjoy

Chicken and Dumplings

Chicken Souffle

Chicken Soup

Creamed Chicken

Impossible Chicken Pot Pie




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