Gluten-Free Homemade Chicken Pastry

Savor the comforting flavors of a classic southern dish made accessible for gluten-free eaters with this Gluten-Free Homemade Chicken Pastry recipe! This hearty, one-pot meal is packed with tender shredded chicken, fresh vegetables like carrots, celery, and peas, and a luscious gluten-free pastry that simmers right in the broth for a perfectly fluffy texture. Made with a simple combo of gluten-free all-purpose flour, cold butter, and just the right touch of baking powder, this pastry delivers a flaky, satisfying bite without the gluten. Slow-cooked in a rich, low-sodium chicken broth infused with dried thyme and black pepper, this dish is the epitome of cozy, homemade goodness. With just 30 minutes of prep and a total cooking time of 90 minutes, it’s a delightful option for a comforting family dinner. Whether you're gluten-conscious or just craving a rustic dish full of flavor, this recipe is sure to become a new favorite!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 cups Low-sodium chicken broth
• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 4 tablespoons Unsalted butter (cold)
• 0.5 cup Milk
• 1 large Carrot (optional)
• 2 sticks Celery stalks (optional)
• 0.5 cup Frozen peas
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme

Directions

Step 1

Place the chicken breasts in a large pot with the chicken broth. Bring the broth to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked.

Step 2

While the chicken is cooking, prep the vegetables. Peel and dice the carrot and slice the celery.

Step 3

Once the chicken is cooked, remove it from the pot and set aside to cool. Strain the broth into a large bowl or measuring jug and return it to the pot, keeping it warm over low heat.

Step 4

In a large mixing bowl, combine the gluten-free flour, salt, and baking powder. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.

Step 5

Gradually stir in the milk until the dough comes together. Transfer the dough onto a floured surface and knead it gently a few times until smooth.

Step 6

Roll out the dough to about 1/4-inch thickness and cut into 1-inch strips.

Step 7

Shred the cooled chicken into bite-sized pieces.

Step 8

Increase the heat under the broth and bring it to a gentle boil. Add the carrot, celery, peas, shredded chicken, black pepper, and thyme, stirring well.

Step 9

Gently place the strips of dough into the boiling broth mixture, ensuring they are evenly spaced and mostly submerged.

Step 10

Reduce the heat to low and cover the pot. Let it simmer for 30 minutes, stirring occasionally, until the pastry is fully cooked and the vegetables are tender.

Step 11

Taste and adjust seasoning as necessary. Serve hot and enjoy your homemade gluten-free chicken pastry!

Nutrition Facts

Serving size	(2000.9g)

Amount per serving	% Daily Value*
Calories	2101.9

Total Fat 66.7g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 430.8mg	0%
Sodium 3541.3mg	0%
Total Carbohydrate 246.0g	0%
Dietary Fiber 13.9g	0%
Total Sugars 20.1g
Protein 132.1g	0%

Vitamin D 85.2IU	0%
Calcium 318.9mg	0%
Iron 6.7mg	0%
Potassium 1797.6mg	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: 28.4%

Protein: 25.0%

Carbs: 46.6%