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These gluten free Coronation Chicken Pies are the perfect recipe to celebrate the Platinum Jubilee or for a picnic.
With the Jubilee weekend coming up, I've put my gluten free twist on this British classic of Coronation Chicken.
The gluten free shortcrust pastry is filled with chicken in a mildly spiced sauce, and the whole thing is super easy to throw together.
It's also a great way to use up any leftover chicken after a Sunday roast too.
Traditionally, Coronation Chicken (or Poulet Reine Elizabeth) is eaten in a salad or sandwich and is made of cold cooked chicken in a spiced mayonnaise sauce.
However for my gluten free pies I've used soured cream to create a pie that can be enjoyed both hot or cold.
Coronation Chicken was originally created to celebrate Queen Elizabeth II's coronation in 1953.
So it seems only right that now, 70 years later, we should make it again in these yummy gluten free pies to celebrate her Platinum Jubilee!
You could even make my Jubilee Trifle recipe for a fitting dessert for afters.
Making gluten free pastry
The first stage of making these Gluten Free Coronation Chicken Pies is throwing together the perfect pastry.
For this I recommend using my gluten free shortcrust pastry recipe - it's really simple to make.
The pastry recipe has a full step-by-step guide, and for these gluten free pies you'll need:
- 170 g plain gluten free flour
- 1 tsp xanthan gum
- 1 medium egg
- 1-2 tsp water
- 110g unsalted butter (cold)
- 1 tbsp caster sugar
- Pinch salt
For this gluten free pie crust you'll need a gluten free flour blend which is either a plain or All Purpose mixture.
To make the pastry you first add the dry ingredients to a bowl, and then rub in the butter using your fingertips.
Next you add the egg and water, working the pastry into a dough before chilling it.
The chilling step is really important as it stops the gluten free pastry being so sticky and helps you to roll it out easier.
I recommend rolling the pastry between two sheets of clingfilm (or baking paper) as it makes it a lot easier.
But a well-floured work surface will work too, especially on a cooler day when the pastry is easier to handle.
Coronation Chicken Recipe
Traditionally in a sandwich I would use mayonnaise for Coronation Chicken, but that simply wouldn't work in a cooked pie.
Instead I've used soured cream and used curry powder to flavour the sauce in my pie filling.
I used a mild curry powder but if you'd like more of a kick you're welcome to use a medium or hot one instead.
Adding mango chutney gives a lovely sweetness to the recipe and it's even better if the chutney has nice lumps of fruit too.
Of course you can go with a smoother one if you prefer - or why not add in a handful of raisins?
Personally I'm not a fan of raisins in anything other than fruit cake but if that's your jam then feel free to chuck in a handful!
My gluten free coronation chicken pies recipe
This recipe makes 12 coronation chicken pies but you can easily double the recipe if you wanted to make 24.
You could also make this as one, larger pie - though you may need to cook it for slightly longer to ensure the pastry is cooked through.
Plus here's a handy video showing you exactly how easy these are to make:
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 1 x batch of my gluten free shortcrust pastry
- 175g cooked chicken breast
- 2 tbsp mild curry powder
- 3 tbsp mango chutney
- 125g soured cream
- 1 tsp Nigella seeds
- 1 beaten egg
- First make the pie crust using my gluten free shortcrust pastry recipe. Once the pastry is chilling, preheat the oven to 180'C / Fan 160'C / Gas Mark 4
- Chop the cooked chicken into 1cm chunks. In a large bowl mix the curry powder, mango chutney and soured cream together and then add the chicken. Mix to coat well and then set to one side
- Remove the pastry from the fridge and roll to around 4mm thick on a generously-floured surface. If it is a particularly warm day or the pastry sticks, try rolling between two sheets of clingfilm instead
- Cut out 6 circles of pastry (a little larger than the holes in the muffin tin) and then gently press the pastry into the tin. I find it helps to use a small ball of dough to press it into the well of the tin so you don’t rip the pastry - but any tears can be patched up
- Prick the bottoms of the pastry wells with a fork and then fill each pie to the rim with the coronation chicken filling
- Re-roll the pastry (if it gets too dry, wet your hands and knead the pastry until it forms a smooth dough again). Cut out 6 smaller circles to form the lids of the pies.
- Brush the rims of the pies with a little beaten egg and then lay the lids on top. Press the edges together
- Prick the centre of each pie lid with a fork, brush the pie tops with beaten egg and then sprinkle with a few Nigella seeds. Place the pies in the oven for 25-30 minuted until golden on top. Remove from the oven and leave to cool - eat them warm or serve cold as part of a platter.
- These pies can be frozen once cooked and then eaten cold or reheated thoroughly. Otherwise, keep in the fridge for up to 3 days.
Amount Per Serving: Calories: 204Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 86mgSodium: 92mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 12g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes and creations a try and see what you think!
There are plenty to choose from depending what sort of dessert you fancy:
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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