Gluten-free chicken and vegetable pie

Recipe: Gluten-Free Chicken And Vegetable Pie


  • 1 tablespoon sunflower oil
  • 1 garlic clove, finely chopped
  • 400g chicken breast fillets, diced
  • 1 medium zucchini, chopped
  • 1 medium carrot, peeled, chopped
  • 1 medium potato, peeled, diced
  • 2 cups gluten-free chicken stock
  • 2 tablespoons gluten-free cornflour
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup fresh tarragon leaves, finely chopped
  • 1 quantity Pie pastry (see related recipe)
  • 1 egg, lightly beaten


  1. Preheat oven to 200°C/180°C fan-forced.
  2. Heat oil in a saucepan over medium heat.
  3. Add garlic and chicken. Cook, stirring, for 5 minutes or until browned.
  4. Add zucchini, carrot and potato.
  5. Cook for 3 minutes. Add 1 cup stock to pan.
  6. Place cornflour and 1/4 cup remaining stock in a bowl. Stir to form a paste. Stir in remaining stock.
  7. Stir cornflour mixture into chicken mixture.
  8. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until just thickened. Stir through parsley and tarragon.
  9. Spoon mixture into a 5 cup-capacity ovenproof dish. Make pastry Roll pastry out on a lightly floured surface until large enough to cover dish.
  10. Place pastry over filling. Pinch edges to seal. Brush with egg. Bake for 35 to 40 minutes or until pastry is golden. Stand for 5 minutes to cool. Serve.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)