Gluten and Dairy Free Chicken & Leek Pies

serves / makes 4
60 prep time
60 mins cooking time


These chicken and leek pies taste exactly like the ‘normal’ versions. The pastry is light and crumbly and the addition of the dairy free cream makes a very heart warming dish.

These pies can be made in advance and frozen until needed.


For the filling:

  • 2 Leeks
  • 2 Chicken Breasts
  • 1 Tbsp Cornflour
  • 400 ml Chicken Stock
  • 250 ml Soya Cream

For the pastry:

  • 160g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 50g dairy free spread
  • 1 egg yolk
  • 3 tablespoons cold water


  • In a large bowl mix together the gluten free flour, xanthan gum and salt
  • Rub in the dairy free spread until it resembles breadcrumbs
  • Stir in the egg yolk and add the cold water
  • Mix together until a ball forms
  • Chill in the fridge for 30 minutes
  • Heat some olive oil in a saucepan
  • Add chopped leak and cook for 2 minutes
  • Add the diced chicken, replace the lid and cook for 20 minutes stirring occasionally


  • Add the flour and stir until the chicken is coated
  • Add the stock and stir until thickened
  • Stir in the cream, add pepper, stir in until bubbling then remove from the heat
  • Add to one large casserole dish or 4 individual dishes

Pie Dishes

  • Roll out the pastry into a flat sheet
  • Cover with short crust pastry, cut a cross in the middle and brush with egg
  • Bake at 200 C for 50 minutes for a large dish or 30 minutes for individual dishes

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