Gluten free chicken and ham pie
This Gluten Free Chicken and Ham Pie is THE ultimate comfort food, made with buttery gluten free shortcrust pastry. NOTE: I have updated and IMPROVED this pie filling recipe (Oct 2024) but if you want the old version, check the notes below the recipe!
Servings: 6 people
Ingredients
For the pastry:
- 220 g unsalted butter (cold!)
- 340 g plain gluten free flour
- 2 tsp xanthan gum
- Pinch salt
- 2 medium eggs
- 2 tsp cold water
To glaze:
- 1 egg (beaten - for brushing)
For the chicken and ham pie filling:
- 150 g roast chicken (shredded or cut into chunks)
- 150 g cooked ham (cut into chunks)
- 1 leek (finely sliced)
- 1 large carrot (peeled and finely chopped)
- 1 tbsp unsalted butter
- 2 tbsp cornflour (mixed with 2 tbsp water)
- 500 ml gluten free chicken stock
- 100 ml double cream
- 1 tsp dried thyme
Instructions
To make the pastry:
- Mix the flour, xanthan gum and salt in a large mixing bowl. Cut the (cold!) butter into small cubes and add to the dry ingredients. Using your fingers, rub the mix together until it resembled breadcrumbs.
- Beat together the eggs and water and add to the mixture. 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 the pastry dough 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:
- Heat the butter in a pan over a medium heat. Add the carrot and leek and fry for 7-8 minutes until they have started to soften.
- Add the cooked chicken and ham, as well as the dried thyme, and cook for another minute, mixing well.
- Add the chicken stock, cornflour and water slurry, and cream. Mix well, bring to a boil and then turn down to a low simmer. Continue to simmer on a low heat for 5 minutes until thickened, then remove from the heat.
To assemble the pie:
- 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 the pastry is 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 remaining pastry to a 5mm thickness. Roll the pastry over the top of the pie and press down the edges using a fork.
- Trim any excess pastry and then cut a 1-inch slit in the centre of the pie with a knife to allow the steam to escape as it cooks. Brush with the beaten egg. (I used the offcuts to create some leaf decorations for my pie lid).
- Bake the pie in the centre of the hot oven for 35-40 minutes, until golden brown. Remove from the oven and serve hot.
Notes
- For step-by-step photos, storing and freezing info and more, check out the blog post and FAQs section above this recipe card.
- For more in-depth instructions on how to make pastry: Check out my gluten free shortcrust pastry recipe.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Chicken and Ham Pie recipe!
Original Pie Filling Recipe from 2019:
- Add 1 tbsp olive oil to a large, non-stick pan on a medium heat. Add 1 finely chopped carrot and 1 finely sliced leek and stir for 1-2 minutes. Cover with a lid and turn down to a low heat. Cook for 5 minutes then remove from the pan.
- Melt 30g butter over a medium/low heat and then add 3 tbsp 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 a total of 500ml milk has been added and you have a smooth, white sauce. Bring to the boil, stirring constantly, then turn off the heat.
- Add 50g grated, mature Cheddar cheese and stir until melted. Then add the cooked leeks and carrots, then 150g shredded roast chicken and the 150g cooked, cubed ham. Stir until fully coated and set aside.
Nutrition
Serving: 1portion | Calories: 672kcal | Carbohydrates: 46g | Protein: 22g | Fat: 46g
