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Gluten-free Chicken & Vegetable Pie - Maximuscle Recipe

  • Prep: 35 mins
  • Cook: 55 mins
  • Serves: 6 people
  • Meal Occasion: Dinner

A hearty gluten- and wheat-free pie to warm up those winter evenings. This recipe is simple and easy with a layer of gluten-free shortcrust pastry to cover the creamy chicken filling which is oozing with flavour from the parsley, tarragon and garlic.

Recipe provided by Lucinda at


  • 1 tbsp sunflower oil
  • 1 garlic clove crushed
  • 400g chicken breast fillets diced
  • 1 medium courgette chopped
  • 1 medium carrot chopped
  • 1 medium potato chopped
  • (any other veg – we included broccoli & marrow)
  • 500ml gluten free chicken stock
  • 2 tbsp gluten free corn flour
  • 5g chopped fresh parsley
  • 5g chopped fresh tarragon
  • 400g gluten free short crust pastry
  • 1 egg lightly beaten


  1. Preheat oven to 200°C /180°C fan.
  2. Heat oil in a saucepan over a medium heat. Add in garlic and diced chicken. Stir for 5 mins or until browned.
  3. Add the courgette, carrot & potato and any other vegetables. Cook for 3 mins. Add 250ml of stock to the pan.
  4. Place cornflour & 125ml of stock in a bowl. Stir to a paste.
  5. Add in the remaining stock and stir in to cooked chicken and vegetable mixture.
  6. Bring to the boil and the reduce heat and simmer for 5 min or until sauce is just thickened.
  7. Stir through chopped herbs. Pour the mixture in an oven proof pie dish.
  8. Roll pastry out on a lightly floured surface until large enough to cover dish. Place pastry over filling and pinch edges to seal. Brush with egg.
  9. Bake for 35-40 minutes until pastry is golden. Stand for 5 minutes to cool and serve.