Gluten-Free Chicken Pie
A gluten-free chicken pie is a pie made with a gluten-free flour blend bound with xanthan gum, which stands in for the structure gluten normally provides. The pastry is rolled between sheets of baking paper because it is more fragile than wheat pastry, and the filling is thickened with cornflour.
By the chickenpie.net test kitchen · Published 6 August 2026
- Prep
- 40 min
- Cook
- 45 min
- Yield
- 6 servings
Ingredients
- 350g gluten-free plain flour blend
- 1.5 tsp xanthan gum
- 175g cold butter, cubed
- 1 egg, beaten, plus 2 tbsp cold water, for the pastry
- 500g skinless chicken thighs, diced
- 1 onion, chopped
- 1 carrot, diced
- 1 tbsp olive oil
- 400ml gluten-free chicken stock
- 100ml double cream
- 2 tbsp cornflour mixed with 3 tbsp cold water
- 1 egg, beaten, for glazing
Method
Whisk the flour blend and xanthan gum together, rub in the butter to crumbs, then bind with the beaten egg and water, press into two discs, wrap, and chill for 30 minutes.
Heat the oil in a wide pan, cook the onion and carrot for 6 minutes, then add the chicken and cook for 6 minutes more.
Pour in the stock, simmer for 8 minutes, then stir in the cream and the cornflour slurry and cook for 2 minutes until thick. Season and cool for 15 minutes.
Roll each pastry disc between two sheets of baking paper to 4mm, peeling the paper off carefully.
Line a 23cm pie plate with one sheet of pastry, patching any cracks with trimmings, add the cooled filling, top with the second sheet, seal, and cut a vent.
Brush with beaten egg and bake at 200C (400F) for 40 to 45 minutes until deep golden, then rest for 10 minutes, gluten-free pastry firms as it cools.
Worth knowing
- Do not skip the xanthan gum, without it the pastry cracks and will not hold a lid.
- Patching cracks with spare dough is normal with gluten-free pastry, they disappear in the bake.
Common questions
Which gluten-free flour blend should I use?
Use a plain white blend based on rice flour and starches, such as a supermarket own brand blend. If your blend already contains xanthan gum, reduce the added amount to half a teaspoon.
Why cornflour instead of a normal roux?
A cornflour slurry thickens reliably and stays glossy, while gluten-free flours vary in how they behave in a roux. Cornflour is also naturally gluten free, so there is one less variable in the recipe.
Is shop bought stock gluten free?
Not always. Some stock cubes and pots contain wheat or barley. Check the label for a gluten free mark, or use a brand that states it clearly. Fresh homemade stock is naturally gluten free.