Chicken & leek pie on a board

Gluten-free chicken pie

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Ready in 1 hr 45 mins


Serves 4

Warm up winter evenings with a hearty, gluten-free chicken and leek pie. This wheat-free dinner is perfect for feeding those with special dietary requirements

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal669
  • fat40g
  • saturates21g
  • carbs43g
  • sugars0g
  • fibre3g
  • protein38g
  • salt1.3g


  • 175g gluten-free flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 85g chilled butter, coarsely grated



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g mature cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 tsp coarse grain mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

For the filling

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 500g skinless boneless chicken breasts, cut in chunks



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 leeks, thickly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 350ml hot chicken stock
  • 1 tbsp gluten-free flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 85g watercress, chopped



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 4 tbsp crème fraîche
  • 1 tbsp milk for glazing



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.

  2. Heat the butter and oil in a pan and fry the chicken for 5 mins until golden. Add the leeks and fry for 2-3 mins until softened. Add the stock, bring to the boil then cover and simmer gently for 15 mins.

  3. Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and leeks to a 1.2-litre pie dish with a slotted spoon – leave the stock in the pan on a low heat.

  4. Mix the flour and 1 tbsp cold water together to form a paste. Thin with 2 tbsp stock, then add to the pan with the rest of the stock and stir non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks. 

  5. Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Viviane Chin's picture
Viviane Chin
19th Oct, 2019
This turned out to be a fantastic meal for dinner tonight! Thanks to previous posts about substitution, I didn't use watercress or cream fraiche but used mushroom and cream cheese. I used 1 leek instead of 2 and used beef stock instead of chicken stock. I used puff pastry and it turned out delicious. Thanks for this recipe and other people's suggestions.
26th Mar, 2017
Awesome!! Made as a non-gluten free dish.
8th Mar, 2016
I made the gluten free version and it was amazing! First pie I've ever made too! I substituted the creme freche for cream cheese as its all I had - but it worked well!
20th Feb, 2014
I made this and added button mushrooms, carrots and chopped fresh parsley and it was absolutely beautiful. I will definitely be making this again.
jbartnz's picture
4th May, 2013
I used spinach instead of watercress because I had some in the fridge that needed using up; worked great. Just don't use too much.
17th Apr, 2013
Gorgeous!! Made this for my mum who is coeliac and she loved it!
16th Dec, 2012
Delicious dish. Added mushrooms and had to use Parmesan (only 30g so it wasn't too sharp in taste) followed everything else in the recipe. Will definitely make this again. Highly recommend for any gluten free person out there that is hanging out for a really tasty pie!
8th Oct, 2012
This was lovely! I've had many disasters with gluten free pastry but this worked really well. I'm guessing the cheese helps it stay together. I added mushrooms in addition to the rest of the ingredients. Really tasty. Will definitely be making this again!
6th Oct, 2012
We tried this recipe this evening and it was delicious! The cheesy mustard pastry is very tasty - although I must admit I added some chopped garlic to the chicken mixture rather than creme fraiche and watercress. I has no complaints though!
19th Aug, 2012
The best GF recipe Ive tried so far.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?