Can you make chicken pie gluten free?
Yes, chicken pie converts to gluten free well. Use a gluten free flour blend with xanthan gum for the pastry, add an egg for flexibility, and thicken the filling with cornflour instead of a wheat flour roux. The pastry is more fragile to handle but bakes crisp and short.
By the chickenpie.net test kitchen · Published 13 August 2026
Gluten free pastry basics
Gluten is what makes ordinary pastry stretchy, so a gluten free dough needs something else to bind it. A commercial gluten free plain flour blend plus a quarter teaspoon of xanthan gum per 150g of flour does the job, and a whole egg in the dough adds flexibility.
Keep the fat cold and work quickly, exactly as with shortcrust. The upside of no gluten is that the pastry cannot be overworked into toughness, so re-rolling scraps is guilt free.
Ready made gluten free pastry blocks and rolled sheets are now widely sold and make a reasonable shortcut. Check the label before buying, since some blocks are sweetened for dessert baking and taste odd on a savoury pie.
Thickening the filling
A classic roux uses wheat flour, so swap it for cornflour. Make the sauce with stock and milk or cream, then stir in a slurry of 1 tablespoon cornflour mixed with 2 tablespoons cold water per 400ml of liquid, and simmer for 2 minutes until glossy. Arrowroot or potato starch works the same way at the same ratio.
Check every packet ingredient too. Stock cubes, mustards, and cured meats like bacon can all hide wheat, so look for certified gluten free versions if you are cooking for a coeliac.
Handling and baking tips
Gluten free dough cracks more readily, so a few habits make it manageable.
- Roll the pastry between two sheets of baking paper rather than on a floured surface
- Patch cracks by pressing them together; they seal invisibly in the oven
- Chill the assembled pie for 20 minutes before baking to reduce shrinkage
- Bake on a preheated tray at 200C (400F) to set the base quickly and avoid a soggy bottom