Chicken and Vegetable Pie (Gluten-Free, Dairy Free)
GLUTEN FREE II NUT FREE II DAIRY FREE II SESAME FREE II NUT FREE II SHELLFISH FREE II FISH FREE II SOY FREE
The best comfort food recipe. Crumbly golden brown gluten-free pastry with a creamy chicken and vegetable filling make this a real feast for friends and family. No one will know it’s dairy and gluten-free. Serve this with some mash and vegetables, and you have a perfect meal for a cold day.
Notes on ingredients & substitutions
Chicken
I used organic chicken; however, buy what you can within your budget. I would recommend using boneless breast or thigh meat.
NB: For those with a soy allergy, animals fed soy won't be suitable. In that case, always look for meat that is grass-fed or grass-finished, as most animals are fed soy, which is also genetically modified. If you are in the UK, take a look at the ethical butcher; they do not use soy to feed their cattle.
Flour
Buckwheat flour is my favourite flour to work with. You can substitute gluten-free plain flour instead, but the finished pie will be slightly different from my recipe. Gluten-free flour tastes powdery and chalky, so I prefer buckwheat flour.
Stock
I make my chicken stock. However, this can easily be purchased anywhere. The supermarkets sell fresh chicken stock in the chilled section. I also recommend kallo or marigold brands as they are vegan (dairy-free), gluten-free, yeast-free, low salt, and Kallo is nightshade free. and no msg varieties. Take a look here, and purchase from supermarkets, online, or at Holland & Baratt.
Vegetables
I mainly used frozen vegetables and a little fresh broccoli and asparagus. But there are no hard and fast rules here. Feel free to use any vegetable you prefer. If you use root vegetables, be mindful that they will take longer than the chicken, so pre-cook it first.
Vegan butter
Only use a hard block vegan butter and not a soft spread, as this will contain more water, making your pastry soft rather than the crumbly and light pastry we are looking for. I prefer to use half vegan butter and half lard; the lard is what makes the pastry ‘short’ ( crumbily). Please take a look at my butter recommendations below.
Stork block margarine - Take a look here
Natruli organic block margarine - Take a look here
Please look at my dairy-free cooking and baking guide, where I delve more into cooking and baking with dairy-free butter here.
Ingredients
Tips & storage
This pie can be made ahead and frozen to use later. Just be sure it’s fully defrosted before you bake it in the oven. This pie will keep cooked in the fridge for four days.
Variations
Use turkey instead of chicken.
Add tarragon or sage to the pie filling.
Use other veggies like sauteed mushrooms or asparagus.
You could add bacon to the pie filling.
Makes 6 portions - 1. 45 mins prep & cooking time
Equipment
pie dish 9 x 6’’
Step by Step
Recipe
Filling
6 tbsp olive oil
120 g onion diced
2 cloves garlic chopped/crushed
2 chicken breasts or 4 boneless thighs
2 tbsp GF flour
330 ml chicken or veg stock
50 g broccoli & asparagus
115 g frozen mixed vegetables
salt/pepper
Plant-based cream * optional
Pastry
125 g vegan butter ( or 1/2 butter & 1/2 lard)
250 g buckwheat flour
1 tsp xanthan gum
1 egg
1 egg yolk
3 - 5 tbsp cold water
pinch salt
Method
Start by making the pastry. Place the flour, xanthan gum, salt and cubed butter into a food processor and pulse till it resembles breadcrumbs.
Add the whole egg and pulse while adding the water a tbsp at a time until the mixture binds together. Be careful not to add more water than you need to. Take out of the food processor and mould into a flat ball, wrap & chill for 20 minutes.
Meanwhile, sweat the onion and garlic in a saucepan with the olive oil till soft.
Add the chicken, and cook for 5 minutes till sealed. Then add the flour to make a roux.
Add the hot chicken stock, and stir till smooth ( no lumps from the flour)
Cook for 25 minutes on low heat.
Add the vegetables for the last 5 minutes of cooking. Adjust the seasoning. If you are using cream, add 50 ml when you add the vegetables.
Turn the oven up to 200C/182C fan/gas 5. Roll out two-thirds of the pastry between 2 sheets of greaseproof paper to stop it from sticking and use it to line the pie dish.
Spoon your filling on top, then roll out the remaining pastry for the pie topping. Brush the edges of the pastry in the pie dish with water, then lay the lid over it. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg yolk, Bake for 45 mins until golden.
Enjoy served with mash and veggies.
Food shopping tips
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This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
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