Gluten-Free Classic Chicken and Vegetable Savory Pie

Savor the comforting flavors of a homemade favorite with this Gluten-Free Classic Chicken and Vegetable Savory Pie. This recipe transforms the timeless classic into a gluten-free delight, featuring a buttery, flaky crust made with gluten-free all-purpose flour and a touch of xanthan gum for perfect texture. The rich filling combines tender shredded chicken, sweet carrots, peas, and corn in a creamy, herb-infused sauce, all encased in a golden, egg-washed crust. Perfect for a hearty family dinner or a special occasion, this pie is as satisfying as it is nourishing, with a balanced medley of protein, veggies, and savory goodness. Whether you're gluten-sensitive or simply love elevated comfort food, this recipe is a must-try for your table!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2.5 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 0.75 cup Unsalted butter
• 6 tablespoons Cold water
• 2 cups Chicken breasts, cooked and shredded
• 1 large Carrot, diced
• 1 cup Peas
• 1 cup Corn kernels
• 1 medium Onion, diced
• 2 cups Chicken broth
• 0.5 cup Heavy cream
• 2 tablespoons Cornstarch
• 2 tablespoons Olive oil
• 0.5 teaspoon Black pepper
• 1 teaspoon Thyme leaves
• 1 egg Egg wash (1 egg beaten with 1 tablespoon water)

Directions

Step 1

Start by preparing the gluten-free crust. In a large bowl, mix the gluten-free flour, xanthan gum, and salt.

Step 2

Cut the butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two balls, flatten into disks, wrap in plastic wrap, and refrigerate for at least 15 minutes.

Step 4

Preheat the oven to 375°F (190°C).

Step 5

In a large skillet, heat the olive oil over medium heat. Add the onion and carrots, cooking until the onion is translucent and the carrots are tender, about 5 minutes.

Step 6

Add the shredded chicken, peas, corn, thyme, salt, and pepper, stirring to combine.

Step 7

In a small bowl, whisk the chicken broth, heavy cream, and cornstarch until smooth. Pour over the chicken mixture and cook, stirring frequently, until the sauce thickens, about 5 minutes. Remove from heat and set aside.

Step 8

Roll out one disk of the chilled dough on a floured surface to fit the bottom of a 9-inch pie dish. Carefully transfer the dough to the dish, gently pressing it into the bottom and sides.

Step 9

Pour the chicken and vegetable mixture into the prepared crust, spreading it evenly.

Step 10

Roll out the second disk of dough for the top crust. Place over the filling, trimming any excess dough and crimping the edges to seal.

Step 11

Brush the top crust with egg wash and cut a few slits for steam to escape.

Step 12

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.

Step 13

Let the pie cool for at least 10 minutes before slicing and serving. Enjoy your savory gluten-free chicken and vegetable pie!

Nutrition Facts

Serving size	(2141.4g)

Amount per serving	% Daily Value*
Calories	3652.7

Total Fat 168.5g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 915.7mg	0%
Sodium 3948.4mg	0%
Total Carbohydrate 351.7g	0%
Dietary Fiber 23.6g	0%
Total Sugars 28.1g
Protein 181.9g	0%

Vitamin D 41IU	0%
Calcium 262.9mg	0%
Iron 12.0mg	0%
Potassium 2814.1mg	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: 41.5%

Protein: 19.9%

Carbs: 38.5%