Gluten-Free Chicken and Mushroom Pie

Savor the comforting flavors of this Gluten-Free Chicken and Mushroom Pie, a hearty recipe designed to please your taste buds while catering to dietary needs. Tender chunks of chicken breast, earthy mushrooms, sweet carrots, and vibrant peas come together in a rich, savory sauce thickened with gluten-free chicken stock and cornstarch. Encased in a flaky, golden gluten-free pie crust, this dish is a perfect blend of crisp texture and creamy filling. Ideal for a cozy family dinner or a crowd-pleasing treat, this recipe is both simple to prepare and irresistibly delicious. With just 20 minutes of prep time and an oven-baked finish, this wholesome meal is sure to become your go-to gluten-free comfort food.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 500 grams Chicken breast, diced
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 medium Onion, chopped
• 2 Garlic cloves, minced
• 250 grams Mushrooms, sliced
• 250 milliliters Gluten-free chicken stock
• 2 tablespoons Cornstarch
• 1 tablespoon Gluten-free soy sauce
• 100 grams Frozen peas
• 1 medium Carrot, diced
• 1 roll Gluten-free pie crust
• 1 Egg, beaten

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced chicken breast, sprinkle with salt and black pepper, and cook until the chicken is browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the chopped onion and garlic, cooking for about 2-3 minutes until fragrant.

Step 4

Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 5 minutes.

Step 5

In a small bowl, mix the gluten-free chicken stock with the cornstarch and gluten-free soy sauce until smooth. Pour this mixture into the skillet, bringing it to a simmer until the sauce thickens, about 2-3 minutes.

Step 6

Return the cooked chicken to the skillet along with the frozen peas and diced carrot. Stir to combine everything thoroughly and cook for another 3-4 minutes. Remove from heat.

Step 7

Roll out the gluten-free pie crust and line a 9-inch pie dish with half of it.

Step 8

Transfer the chicken and mushroom filling into the pie shell, spreading it evenly.

Step 9

Cover the pie with the remaining rolled-out gluten-free pie crust. Seal the edges by pinching or pressing with a fork.

Step 10

Brush the top of the pie with the beaten egg, which helps to achieve a golden crust.

Step 11

Using a knife, make a few small slits on top of the pie to allow steam to escape during baking.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the pie crust is golden and crisp.

Step 13

Remove the pie from the oven and allow it to cool slightly before serving. Enjoy your delicious gluten-free chicken and mushroom pie!

Nutrition Facts

Serving size	(1612.8g)

Amount per serving	% Daily Value*
Calories	2520.8

Total Fat 100.7g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 631.4mg	0%
Sodium 4392.9mg	0%
Total Carbohydrate 201.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 22.1g
Protein 189.0g	0%

Vitamin D 111.4IU	0%
Calcium 216.7mg	0%
Iron 10.7mg	0%
Potassium 3063.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 30.6%

Carbs: 32.6%