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February 29, 2024

Gluten Free Chicken, Leek and Mushroom Pot Pie

Enjoy the homey comfort of our Gluten Free Chicken, Leek, and Mushroom Pot Pie. This no-fuss recipe brings together the hearty flavours of chicken, earthy mushrooms, and sweet leeks with ready-made gluten free puff pastry for a simple yet delicious meal.

It’s the perfect comforting dish for those who enjoy the warmth of a classic pot pie with the bonus of being gluten free. With no pie base to think about, your time in the kitchen straightforward and worry free. Simple to prepare and even easier to love, this pot pie will quickly become a staple in your home-cooking collection.

We prefer preparing this dish in two smaller separate baking dishes for our personal ease of storage and portioning. Alternatively, using individual pots can offer an even more convenient option for on-the-go lunches, ensuring you have a gluten free meal ready whenever you’re in need of a little homemade comfort food.

Where can I buy ready-made gluten free puff pastry in Australia?

For those curious about where to find ready-made gluten free puff pastry, we used Simply Wize Gluten Free Puff Pastry, and you can easily find this brand at major supermarkets like Coles and Woolworths. It’s a convenient option with excellent texture for anyone looking to enjoy delicious gluten free pastry dishes without the hassle of making pastry from scratch. That said, if you’re up for a bit of a challenge, there are plenty of awesome gluten free puff pastry recipes online as well.

Gluten Free Chicken, Leek, and Mushroom Pot Pie

Serves: 4-6
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Total: 1 hour and 35 minutes
 
Ingredients: 
  • 3 chicken breasts, cut into chunks
  • 500g of mushrooms, sliced
  • 2 leeks, sliced
  • 1 cup parsley, roughly chopped
  • 2 teaspoons of pink Himalayan salt
  • 2 teaspoons of ground black pepper
  • 3 tablespoons of gluten free corn flour
  • 3 cups of water
  • 1 egg, beaten
  • 2 gluten free puff pastry sheets

Method:

  1. Preheat a large non-stick pot over medium heat, ensuring it’s big enough to hold all the filling ingredients.
  2. Season the chicken chunks with salt and pepper, then brown them in the pot.
  3. Once the chicken is browned on all sides, add the leeks, mushrooms, and water. Simmer the mixture for 45 minutes, stirring regularly.
  4. To thicken the mixture, dissolve the corn flour in a small amount of cold water to create a slurry. Stir this slurry into the pot and continue cooking for a further 1-2 minutes, or until the mixture thickens.
  5. After thickening, remove the pot from the heat and set it aside to cool for about 15 minutes. This helps to prevent the pastry from becoming soggy.
  6. While the filling cools, pre-heat your oven to 180°C (160°C fan) and take the gluten free puff pastry sheets out of the freezer to slightly thaw.
  7. Spoon the cooled mixture into a 20x30x5.5cm baking dish and cover with thawed gluten free pastry. Trim any excess pastry and press the edges to seal.
  8. Brush pastry lightly with beaten egg wash.
  9. Bake in the preheated oven for 30 minutes, or until golden brown. Keep an eye on it to ensure the pastry doesn’t overbake too quickly.

Enjoy your homemade gluten free chicken, leek, and mushroom pie fresh out the oven with a side of your choice, or why not try our Turmeric Roasted Cauliflower & Pomegranate Salad with Lemon Tahini Dressing, or Grilled Nectarine & Greens Salad with Tahini Maple Dressing for a complete and nourishing meal.

Tips & Tricks:

  • Filling consistency: Like any good pie, the filling should be thick and hearty. Make sure to simmer it down to your desired thickness before it goes into the pie tin, as it won’t thicken significantly in the oven.
  • Resting time: Resist the urge to cut into the pie immediately after baking – it will be way too hot to eat! Let it rest for at least 5-10 minutes to let the filling settle for a cleaner slice and safer forkful.
  • Storage: Cooked pot pies keep well in the fridge for up to 4 days stored in an airtight container. They’re best reheated in the oven at 160°C for 10-15 minutes, or until warmed through. If you’re in a pinch, the microwave works, but the crust may not be as crispy.

If you make this recipe, tag @gluteguard on Instagram and hashtag it #gluteguard so we can see all the deliciousness!

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