Chicken and vegetable pie is perfect for this time of year. Summer is well and truly over (why is it so cold in September?) which means its time to get into autumn/ winter food. Chicken and vegetable pie is one of the best comfort foods out there; packed with steaming hot veg and topped with pastry. Heaven. This chicken and vegetable pie we made gluten free as our mom is gluten sensitive. We may have massively cheated with shop bought pastry, for the top of the chicken and vegetable pie, but that’s totally fine too, not everything in life has to be homemade!
Chicken and Vegetable Pie Recipe Notes:
- Normally I like to make my white sauces thicker for a lasagne etc, but for the pie it works best a little thinner.
- The pie can easily be made vegan, by just using veg, vegan pastry or adding chicken style pieces.
- We used a supermarket own brand gluten free pastry, it said it was puff but acted more like shortcrust. GF pastry is so much easier to get hold of now, and if I am making something GF I would rather buy it pre made as GF pastry can be very temperamental.
Equipment:
- Pie dish
- Saucepan
- Frying pan
- Wooden spoon
Gluten Free Chicken and Vegetable Pie
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
A rich and creamy gluten free chicken and vegetable pie, perfect for autumn and winter nights.
Course:
Main Course
Servings: 4
Ingredients
- 1 leek sliced
- 3 carrots small dice
- 1 cup of frozen peas
- 1 diced onion
- 1/2 punnet mushrooms sliced
- 400 g diced chicken
- 2 stock cubes
- 100 g flour
- 100 g butter
- 600 ml milk
- 1 tsp mustard
- 15 ml milk for glazing
- 1 pack of gluten free puff pastry
Instructions
-
In a pan, add a little oil and fry the diced carrots for 5 minutes.
-
After 5 minutes, add the rest of the vegetables and chicken and fry until softened and the chicken is white throughout.
-
Add the 2 stock cubes and stir in, leave on a low heat to keep softening and cooking the chicken.
-
In the saucepan, melt the butter. Once melted, add the flour and stir until a paste.
-
Gradually add the milk, stirring together with each addition until a smooth sauce is formed. Then add mustard, salt and pepper.
-
Pour the chicken and vegetables into the pie dish and then pour in the sauce, stirring to combine.
-
Using a pastry brush, brush milk around the rim of the pie dish to make sure the pastry can stick.
-
Carefully place the pastry on top of the pie, sealing around the edges where you brushed on the milk.
-
Brush milk all over the top of the pie, and put in the oven for 35 minutes until golden brown and smelling delicious!