Gluten-free chicken and vegetable pie

This Gluten-Free Chicken and Vegetable Pie is fantastic fresh out of the oven, and it’s friendly to those with gluten, fructose and lactose-intolerance without compromising on taste.


For the pastry
1/2 cup gluten-free breadmix
¼ cup buckwheat flour
¼ teaspoon salt
¼ cup sunflower oil
50g Nuttelex spread, chopped

For the filling
1 tablespoon sunflower oil
1 garlic clove, finely chopped
400g chicken breast fillets, diced
1 medium zucchini, chopped
1 medium carrot, peeled and chopped
1 medium potato, peeled and diced
2 cups gluten-free onion-free chicken stock
2 tablespoons gluten-free cornflour
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh tarragon leaves
1 egg, lightly beaten


For the pastry
Sift the bread mix, buckwheat flour and salt together in a large bowl. Add the Nuttelex, sunflower oil and a tablespoon of cold water. Stir to form a dough using a flat-bladed knife – add extra cold water if necessary. Knead dough for three minutes or until smooth.

For the filling
Preheat oven to 200°C. Heat sunflower oil in a saucepan, then add garlic and chicken. Cook until browned. Add the zucchini, carrot and potato and cook for three minutes. Add half the stock to the pan, and pour a quarter of the stock into a bowl. Add the cornflour to the stock in the bowl, and mix to form a paste. Stir remaining stock and cornflour paste into saucepan and bring to the boil. Reduce the heat and simmer for five minutes or until just thickened. Stir in the herbs, and spoon the mixture into an ovenproof dish.

To Finish
Roll the pastry out on a lightly floured surface until large enough to cover the dish. Place the pastry over the filling. Pinch the edges to seal and decorate with leftover pastry. Brush pastry with egg, and cook pie for 35 to 40 minutes or until the pastry is golden.

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