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Chicken & leek pie on a board

Gluten-free chicken pie

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  • Preparation and cooking time
    • Total time
    • Ready in 1 hr 45 mins
  • Easy
  • 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

  • Gluten-free
Nutrition: per serving
low insalt1.3g


  • 175g gluten-free flour
  • 85g chilled butter, coarsely grated
  • 50g mature cheddar, grated
  • 1 tsp coarse grain mustard

For the filling

  • 25g butter
  • 2 tbsp sunflower oil
  • 500g skinless boneless chicken breasts, cut in chunks
  • 2 leeks, thickly sliced
  • 350ml hot chicken stock
  • 1 tbsp gluten-free flour
  • 85g watercress, chopped
  • 4 tbsp crème fraîche
  • 1 tbsp milk for glazing


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2003


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A star rating of 4.8 out of 5.31 ratings

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