Chicken and Mushroom Pie
This easy gluten free Chicken and Mushroom Puff Pie is topped with ready-roll gluten free puff pastry for ease. A quick and simple family dinner that is PURE comfort food!
Servings: 4 people
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
Serving: 1portion | Calories: 1032kcal | Carbohydrates: 53g | Protein: 54g | Fat: 67g
