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If you want the delicious tastes and textures of a pie without faffing about making and rolling pastry, this Chicken and Mushroom Pie recipe is for you. This easy Chicken Puff Pie has a delicious, creamy chicken and mushroom filling with a simple puff pastry top. Easy to make gluten free, and the perfect family dinner!

I absolutely adore a gluten free pie, but sometimes I just don’t want to make it all from scratch. So this chicken and mushroom puff pie is the perfect solution!
This gluten free chicken pot pie with mushrooms is packed with chicken breast chunks, smoky bacon, mushrooms, carrots, leeks and onion in a creamy, mustardy sauce.
But instead of making gluten free pastry from scratch, I simply topped the chicken, leek and mushroom pie filling with ready-made puff pastry instead.
Using JusRol gluten free puff pastry makes this recipe SO easy. You get all the comfort food goodness of a pie, without any of the faff. But of course, you can make your own if you like!
The whole thing can be ready and on the table in less than hour, using just a few basic, storecupboard ingredients you may already have.
Serve it up with my cheesy mashed potatoes or a helping of gluten free oven chips and extra gluten free gravy for the best winter comfort food.
Ingredients
There’s a printable recipe card for this chicken, leek and mushroom pie recipe below. But for the shopping list here are the main ingredients you’ll need.
- Chicken Breasts: You can use chicken thighs if you prefer.
- Bacon Lardons: Or chopped up streaky bacon rashers.
- Olive Oil
- Butter
- Mushrooms: I use a combination of chestnut mushrooms and button mushrooms.
- Onion
- Carrot
- Leek
- Garlic: Chopped fresh garlic, garlic paste or froze chopped garlic all work.
- Thyme: I used dried thyme but you can use fresh, finely chopped thyme.
- Plain Gluten Free Flour: I use the FREEE Plain Gluten Free Flour blend.
- Wholegrain Mustard
- Gluten Free Chicken Stock: Use homemade chicken stock or a gluten free stock cube such as Knorr.
- Double Cream: Or heavy cream in the US
- Gluten Free Puff Pastry: I used the JusRol gluten free puff pastry which can be found in the chilled free from aisles or UK supermarkets. Or you can make your own!
How to Make Chicken and Mushroom Pie
Here are some step-by-step photos to show you how easy this gluten free chicken and mushroom pie recipe is to make.
To start with, add the oil to a large pan and place on a medium heat until hot.
Add the bacon lardons and chicken breast and fry for 5-6 minutes until the chicken has started to brown and the bacon has started to go crispy. Remove from the pan.
Place the pan back on the heat and add the butter, mushrooms, carrots, leek, onion, garlic and thyme. Fry over a medium heat for 4-5 minutes until the veg has started to soften.
Add the bacon and chicken back into the pan, along with the gluten free flour and wholegrain mustard. Mix well.
Pour in the chicken stock and keep mixing to combine until it starts to simmer. Add in the cream, mix again and then leave to simmer – stirring occasionally – for 5 minutes.
Remove the filling from the heat and pour into your chosen baking dish. Leave to cool a little while you preheat the oven to 220C / Fan 200C / Gas Mark 7.
If using JusRol gluten free pasty, make sure you get the pastry out of the fridge now too (it usually recommends doing this 10-15 minutes before unrolling) so it doesn’t crack.
Once the oven is at temperature, roll the pastry over the top of the pie filling, sealing it as best you can.
Brush with beaten egg (egg wash) and pierce a small hole in the centre for the steam to escape during cooking.
Bake the pie in the centre of the hot oven for 30 minutes until the pastry is golden and puffy, before removing from the oven and serving hot.
Storing and Freezing
To Make Ahead of Time: Follow the steps to make the pie filling, then chill. This can be kept in the fridge for a day-or-so before making into a pie.
To Keep Leftovers: Keep in a sealed tub in the fridge and reheat in the oven.
To Freeze: Portion out any leftovers and freeze, or freeze the whole pie with the uncooked pastry on top, ready to bake in the oven.
Frequently Asked Questions
Here are some FAQs about this chicken and mushroom pie recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
To me nothing beats a pile of cheesy mashed potatoes with pie! But you can also serve this with steamed green veg, homemade oven chips or even gluten free roast potatoes. Whatever takes your fancy!
Yes, you can! You can make a batch of my gluten free shortcrust pastry, and then follow the method of my gluten free chicken and ham pie to construct this chicken and mushroom pie filling into a pie with shortcrust pastry instead.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Chicken and Mushroom Pie
Ingredients
- 600 g chicken breast, chopped into bitesize chunks
- 130 g bacon lardons
- 1 tbsp olive oil
- 50 g butter
- 300 g chestnut mushrooms, sliced
- 200 g button mushrooms, halved
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 leek, sliced
- 2 tsp chopped garlic
- 1 tsp dried thyme
- 50 g plain gluten free flour
- 1 tbsp wholegrain mustard
- 450 ml gluten free chicken stock
- 75 ml double cream
- 1 sheet gluten free puff pastry
- 1 egg, beaten, for brushing
Instructions
- Add the oil to a large pan and place on a medium heat. Once hot add the bacon lardons and chicken breast and fry for 5-6 minutes until the chicken has started to brown and the bacon has started to go crispy. Remove from the pan.
- Place the pan back on the heat and add the butter, mushrooms, carrots, leek, onion, garlic and thyme. Fry over a medium heat for 4-5 minutes until the veg has started to soften.
- Add the bacon and chicken back into the pan, along with the gluten free flour and wholegrain mustard. Mix well.
- Pour in the chicken stock and keep mixing to combine until it starts to simmer. Add in the cream, mix again and then leave to simmer – stirring occasionally – for 5 minutes. It should thicken a little.
- Remove the filling from the heat and pour into your pie dish. Leave to cool a little while you preheat the oven to 220C / Fan 200C / Gas Mark 7. If using JusRol gluten free pasty, make sure you get the pastry out of the fridge now too (it usually recommends doing this 10-15 minutes before unrolling).
- Once the oven is at temperature, roll the pastry over the top of the pie filling, sealing it as best you can. Brush with beaten egg and pierce a small hole in the centre (for steam to escape!).
- Bake the pie in the centre of the hot oven for 30 minutes until the pastry is golden and puffy. Serve hot.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how this gluten free chicken and mushroom pie recipe should look at each stage of the recipe.
- Storing and Freezing: Any leftovers of this pie can be kept for a couple of days in the fridge or frozen. I recommend reheating in the oven so the pastry doesn’t go too soft.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about this Chicken and Mushroom Pie!
Nutrition
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This was delicious. I used small cubes of cooked ham instead of bacon and seasoned to taste. Will definitely make again.
All good