This easy chicken puff pie is made using pre-made gluten free puff pastry for a speedy, tasty meal. The chicken pie filling is absolutely gorgeous, and packed full of chicken, bacon, carrots and more in a rich and creamy sauce. And that pastry goes wonderfully golden and crisp on top when baked.
You can use leftover chicken or even turkey to make this pie, or you can cook up chicken breast for the filling. I often make it with roast chicken leftovers as it’s a fab way to use up an scraps. Plus having a mix of white and brown meat gives extra flavour.
Only have chicken breast? Don’t worry it’ll still taste divine, as the creamy sauce is full of flavour!
Do I Have to Use Shop-Bought Puff Pastry?
No you can absolutely make your own from scratch if you prefer. However, I have been using the Jus Rol Gluten Free Puff Pastry recently for ease. It’s super speedy to grab out of the fridge and unroll to create your pie top.
If you want to make a proper shortcrust pastry enclosed pie with base sides and lid, then try my Chicken, Mushroom & Pancetta Pie recipe.
What Shall I Serve It With?
You can have the pie as a standalone dish with a nice green veg, like peas, on the side. Or to stretch it a bit further (i.e. to feed two adults and two kids), add a side of boiled new potatoes or chips.
Gluten Free Chicken Puff Pie Recipe
This gluten free chicken puff pie serves 2 adults, or can be stretched to feed a family of four if you add a side of veg and of potatoes. Try mashed potato, boiled new potatoes or chips – sweet potato mash is a lovely side too.
You’ll find a full method below, with some pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at email@example.com or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy this gluten free puff pie, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
A golden gluten free puff pastry lid on a creamy chicken pie filling, with bacon, carrots and more. Serve with peas to make a meal for two, or add mash or chips to stretch it to feed a family of four.
- 1 onion
- 1 carrot
- 100g bacon bits (either lardons or chopped rashers, smoked or unsmoked)
- 250g chicken (I use leftover roast chicken, but cooked chicken breast also works well)
- 40g unsalted butter
- 40g cornflour or gluten free plain flour
- 1 tbsp mustard (wholegrain or smooth)
- 240ml chicken stock
- 40ml white wine (can replace with additional chicken stock if needed)
- 80ml single cream
- 40ml milk
- 1 egg
- 1 Jus-Rol Gluten Free Puff Pastry Sheet 280g (or equivalent)
- Black pepper to season
- Pan-fry the bacon in a little oil over a medium heat until crispy.
- Finely dice the onion and carrot and add them to the frying pan. Turn the heat down to medium-low and cook for 10 minutes until the onion has softened.
- Dice the chicken into bite-sized pieces and add to the pan, then turn off the heat. Simply stir through (no cooking needed, you don't want to dry out the chicken), then tip the contents of the pan out onto a plate and set aside while we make a nice sauce to bind the filling!
- Add the butter and cornflour to the pan and heat until the butter is melted. Use a small whisk or wooden spoon to mix the butter and flour into a roux (a thick paste) and allow to sizzle for a minute.
- Now add the mustard and whisk through. Then add the chicken stock and wine. Heat for a minute or two then whisk/stir quite vigorously to break down any lumps - you should have a nice smooth paste. Then add the cream and milk and whisk again until you have a thick, smooth sauce (if not thick yet, keep heating and stirring to thicken - if a bit lumpy, don't fret, give it a good stir but no one will notice any little lumps in the finally dish).
- Tip the chicken/bacon/veg mix into the sauce and stir it all well to combine. Pour the filling into the pie dish (I use a 27cm x 20cm rectangular dish, but another shaped or different dimensions will be fine). Leave to sit for 5 minutes or until it has stopped steaming.
- Preheat the oven to 180C (fan). Then unroll the pastry and place it carefully on top of the pie dish - place it on the rim of the dish rather than on the filling. I.e. the pastry should not be touching the filling. Pinch and crimp the corners and edges to hold the pastry in place. Then use a sharp knife to cut off any excess (if you have any - remember to leave a cm or so hanging over the edges to anchor the lid in place).
- Cut an X shape in the centre of the pastry lid and small x shape in each corner (to allow any steam to escape during cooking). You can create decorations using the excess pastry if you wish.
- Whisk the egg and use a pastry brush to egg wash the pastry (like painting it with a thin layer of egg).
- Now place the pie into the oven to bake for 20 minutes, after which time it should be golden and delicious! Serve immediately.
For more delicious midweek meal ideas, why not try some of my other gluten free dinner recipes:
- Puff Pastry Spring Tart
- Chicken Fajita Tray Bake
- Tomato, Lentil & Roasted Butternut Squash Stew with Aioli
Enjoy! Laura xxx