Gluten Free Chicken and Mushroom Puff Pastry Pie

It's time for a classic


For Pastry

  • Oast to Host Pastry Flour (195g)
  • Salted Butter (195g)
  • Water (117g)
  • Pinch of Salt

For Filling:

  • 1 Tbsp Vegetable Oil
  • 8 Boneless Chicken Thighs
  • 8 Rashers Streaky Bacon (chopped into large pieces)
  • 1 onion, halved and diced
  •  250g baby button mushrooms
  • Handful Thyme
  • Gluten free chicken stock
  • 1 Egg, beaten


For pastry:

For Filling

  1. Heat an oil on the pan and add seasoned chicken thighs until lightly browned
  2. Take Chicken out of the pan and replace with bacon, fry until crispy
  3. Add onion, mushrooms and thyme and heat until the onions start to caramelise
  4. Take the pan off the heat and gradually stir in 400ml of stock then add the chicken back into the pan
  5. Bring to the boil and simmer for 30 minutes
  6. Spoon into a large baking dish or pie dish and leave to cool
  7. Roll the pastry and cut to the size of the dish and cover, using egg to stick down the edges of the pastry to the pie dish
  8. Brush with the beaten egg (this helps the pastry brown nicely)
  9. Bake for 30 minutes or until the pastry had turned golden and risen.

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