I absolutely LOVE a gluten free pie, and now I’ve nailed shortcrust pastry, I simply had to share my gluten free chicken and ham pie recipe with you.
With golden, buttery pastry and a creamy chicken and ham filling, this is the ultimate winter comfort food. It’s also a fantastic way to use up any leftovers from a roast dinner.
I think a gluten free pie is the ultimate comfort food. You’ve got the satisfying crunch of the pasty combined with the rich, creamy sauce in the centre.
My gluten free chicken and ham pie recipes pairs perfectly with mash, peas and gravy too, which is just the epitome of a cosy, winter dinner. There’s just something about it which just feels so homely.
A great recipe for roast dinner leftovers
I love chicken and ham as a pie filling too. In fact, it’s probably my favourite.
I always slow cook ham in cider or ginger beer and this is a great way to use up the leftovers.
You can cook up some chicken especially for this recipe, or I think it’s a great way to use the odd scraps leftover from roasting a whole bird.
A top tip to really cut down on food waste is to then boil the bones down for stock – you can freeze this and use it for recipes like risotto, and it’s so delicious!
And if you’re looking for recipes to use up Christmas dinner leftovers, this gluten free pie is also a great shout.
Ham is my Christmas meat of choice, and you can easily substitute the chicken for turkey. So when you’re sick of turkey and stuffing sandwiches, this is the best thing you can make!
Making my gluten free chicken and ham pie
When making this gluten free chicken and ham pie recipe, there are a few things to take into account…
Firstly, this gluten free pastry is super easy to work with, but it can make life easier to roll it between two pieces of clingfilm.
Especially when you’re trying to lift it into the pie dish. Make sure it’s super chilled before working with it as it may go sticky otherwise. You can also freeze anything you don’t need!
For the sauce, you could almost certainly add some different flavours if you fancied it. Try adding a little white wine to the sauce, or use onions instead of leek.
Peas are also a great addition and pair really well with chicken and ham. You can always chuck in any leftover veg from a roast dinner too!
My gluten free chicken and ham pie recipe
Whether you’re after a warming winter’s dinner or something easy for your roast dinner leftovers, my gluten free chicken and ham pie recipe is perfect. Please let me know if you give it a go!
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
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For the filling:
- 150 g roast chicken, (shredded or cut into chunks)
- 150 g cooked ham, (cut into chunks)
- 1 tbsp olive oil
- Half a leek, (finely sliced)
- 1 large carrot, (peeled and finely chopped)
- 30 g unsalted butter
- 3 tbsp plain gluten free flour
- 500 ml semi-skimmed milk
- 50 g grated mature Cheddar cheese
For the pastry:
- 340 g plain gluten free flour
- 2 tsp xanthan gum
- 2 medium eggs
- 110 g unsalted butter, (cubed)
- 110 g Cookeen or Lard, (cubed)
- Pinch salt
- 1 egg, (beaten - for brushing)
To make the pastry:
- Add the flour, xanthan gum, salt, butter and Cookeen/lard to a large mixing bowl. Using your fingers, rub the mix together until it resembled breadcrumbs.
- Add the two eggs and, using a fork, mush the mixture together until it starts to resemble dough. Then use your hands to bring the mixture together into a ball of dough. Roll into a ball, wrap in clingfilm and chill in the fridge for at least 30 minutes while you make the filling.
To make the filling:
- Add the olive oil to a large, non-stick pan on a medium heat. Add the carrots and leek and stir for 1-2 minutes. Cover with a lid and turn down to a low heat. Sweat for 5 minutes, then take off the heat. Remove from the pan onto a plate and set aside.
- In the same pan, melt the butter over a medium/low heat and then add the flour. Continue to heat, stirring constantly, for 2-3 minutes. Add around 100ml or milk and stir until the lumps have gone - keep adding in this manner until all of the milk has been added and you have a smooth, white sauce. Bring to the boil, stirring constantly, then turn off the heat.
- Add the cheese and stir until melted. Then add the cooked leeks and carrots, the chicken and the ham. Stir until fully coated and set aside.
- Pre-heat the oven to 200'C/Gas 6. Remove the pastry from the fridge and roll out onto a floured surface. If easier, you can roll between two pieces of clingfilm or baking paper. Once around 5mm thick, use the rolling pin to lift the pastry over a 20cm pie dish. Gently press down the pastry to fit the dish and trim the edges. Brush the edges with a little egg wash.
- Fill the pastry with the pie filling, and then roll out the pastry again to a 5mm thickness. Roll the pastry over the top of the pie and press down the edges using a fork. Trim and then cut a 1-inch slit in the centre of the pie with a knife. Brush with the beaten egg.
- Bake the pie in the centre of the hot oven for 35-40 minutes, until golden brown. Remove from the oven and serve hot.
Nutrition Information:Yield: 4 Serving Size: 1 portion
Amount Per Serving: Calories: 782Total Fat: 51gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 203mgSodium: 421mgCarbohydrates: 53gFiber: 2gSugar: 5gProtein: 26g
Need some more gluten free recipe inspiration?
Want to have a go at making some more easy gluten free recipes? Give some of these other gluten free recipes a try! There are plenty to choose from – here are a couple to get you going:
- Slow cooker chicken noodle soup
- Vegan chickpea and sweetcorn fritters
- Curried potato soup with garlic croutons
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
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