Gluten-Free Savory Chicken and Mushroom Hand Pies

Indulge in the ultimate comfort food with these **Gluten-Free Savory Chicken and Mushroom Hand Pies**, a flaky and golden delight that’s perfect for any occasion! These handheld treats feature a buttery gluten-free pastry filled with a rich, savory mixture of shredded chicken, sautéed mushrooms, and aromatic herbs like thyme, all gently simmered in a flavorful chicken broth. Perfect for meal prepping, entertaining, or a nourishing on-the-go snack, this recipe combines decadent textures and flavors in every bite. With easy-to-follow steps and just the right amount of gluten-free flour to create a tender pastry crust, these hand pies are a must-try for anyone seeking a delicious gluten-free twist on a classic comfort food. Whether served warm as a meal or enjoyed as an appetizer, these chicken and mushroom hand pies are sure to impress!

Nutriscore Rating: 55/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1 cup, cooked and shredded Chicken breast
• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 2 cloves, minced Garlic
• 1 cup, diced Mushrooms
• 3 cups, plus extra for dusting Gluten-free flour
• 1 cup, cold and cubed Butter
• 2 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 0.5 cup Chicken broth
• 1 teaspoon Dried thyme
• 1 tablespoon, as needed Water
• 1 egg beaten with 1 tablespoon of water Egg wash

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a medium skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 3-5 minutes.

Step 3

Add minced garlic to the skillet and sauté for another minute. Then, add the diced mushrooms and cook until they are tender and any liquid has evaporated, about 5-7 minutes.

Step 4

Stir in the shredded chicken, salt, pepper, thyme, and chicken broth. Mix well and let simmer until the mixture thickens slightly, about 2-3 minutes. Remove from heat and set aside to cool.

Step 5

For the pastry, place the gluten-free flour and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.

Step 6

In a small bowl, beat the eggs and then add them to the flour mixture. Mix until the dough comes together, adding a tablespoon of water if the dough is too dry.

Step 7

Turn the dough onto a lightly floured surface and knead gently until smooth. Roll out the dough to about 1/8-inch thickness and cut into 4-inch circles using a cookie cutter or an inverted bowl.

Step 8

Place a tablespoon of the chicken and mushroom mixture onto one half of each dough circle. Fold the other half over the filling and press the edges together with a fork to seal.

Step 9

Transfer the hand pies to the prepared baking sheet. Brush the tops with egg wash.

Step 10

Bake in the preheated oven for 20-25 minutes, until the pastry is golden brown and flaky.

Step 11

Remove from oven and let cool on a wire rack for a few minutes before serving warm.

Nutrition Facts

Serving size	(1354.8g)

Amount per serving	% Daily Value*
Calories	3852.8

Total Fat 244.7g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 11.6g
Cholesterol 1247.8mg	0%
Sodium 4741.1mg	0%
Total Carbohydrate 315.6g	0%
Dietary Fiber 22.5g	0%
Total Sugars 15.4g
Protein 90.6g	0%

Vitamin D 184.5IU	0%
Calcium 297.2mg	0%
Iron 11.0mg	0%
Potassium 2103.1mg	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: 57.5%

Protein: 9.5%

Carbs: 33.0%