Why miss out? This Chicken and Tarragon Pie is the BEST! Packed with a rich and creamy, cheesy chicken and tarragon filling, it has a hint of salty bacon and the sweetness of peas and sweetcorn… All encased within a crisp and perfectly delicious gluten free lightly flaky, shortcrust pastry.
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Gluten Free Chicken and Tarragon Pie – sometimes the old recipes are the best!
My Gluten Free Chicken and Tarragon Pie has been on the blog since 2015. It’s a family favourite that I’ve been making for as long as I can remember… With a filling that predates my need for gluten freedom by many years. And honestly… It’s one of the BEST Chicken Pies I’ve ever eaten. You simply HAVE to try it!
Why THIS Gluten Free Chicken and Tarragon Pie is the best
I know it’s a bold claim. How many ‘best’ chicken pies are there on the internet? But this one is so perfectly filled and flavoured that I’m going to stick my neck out and assert this as no empty claim… Why? Because this particular Chicken and Tarragon Pie is…
- Utterly jammed with flavour… It offers a rich and creamy chicken filling that is perfectly seasoned by stock, tarragon and a little black pepper… With a hint of salty bacon and Cheddar cheese and a touch of sweetness from little bites of sweetcorn and peas.
- It’s way easier to make than many chicken pies out there… No extra faff from chicken prep… This pie uses simple, succulent, cubed chicken breast.
- The sauce is thick and buttery, holding perfectly within the full pie crust with no ‘soggy bottom’.
- It’s a total crowd-pleasing cuddle of comfort food that will bring smiles all round at any time of the year.
What’s the best gluten free pastry for making a Chicken Pie?
I use a gluten free Shortcrust Pastry for making my Chicken and Tarragon Pie. The reasons for this are simple…
- It’s easy to make at home (shop-bought gluten free pastry is never as good).
- This is a fully-encased pie, which needs a pastry that remains crisp and dry, with no ‘soggy bottom’… Shortcrust is best for this.
The specific shortcrust recipe I use is one of my favourites… A gluten free almond pastry that has a slightly nutty hit to it. It pairs perfectly with the creaminess of the chicken filling and I know it holds well and stays crisp well beyond baking.
I’ve added the pastry recipe as a separate recipe card below. But if you prefer to use an alternative favourite shortcrust pastry recipe (gluten free or not), then go ahead. It’s important that you feel confident when making any pastry. I swear pies feel fear!
If you’re a gluten free pastry newbie, that’s fine. I promise that gluten free shortcrust pastry is not hard to make. And best of all, despite its reputation, its truly forgiving… If things don’t go to plan and you end up with a few cracks and holes, you can simply patch them up! (Instructions incorporated into the recipe card below). There’s also an alternative rice free gluten free shortcrust pastry at Gluten Free Alchemist that is great for this pie.
Making your pie pretty with pastry decorations…
Now here’s the thing… When it comes to decorating cakes, pies or anything else, I’m honestly not very creative. The results do sometimes look pretty… But they are honestly achieved with minimal effort and very little thought. Most of the time, they are random, work-it-out-as-you-go decorations. And often used to hide mess and mistakes!
The pastry decorations on this Chicken and Tarragon Pie are just that… Having slightly over-worked the pastry after lining the base of the pie tin, it was harder to handle… And because I hadn’t thought through topping the pie, I’d not left enough of a ‘lip’ to stick the pastry edge. All this meant that by the time I had laid a pastry lid over the top, it looked a mess! And you can’t have a messy pie… right?
If the same happens to you, don’t despair… Simply grab the pastry off-cuts and roll out… Cut some pretty shapes with a little shape-cutter… Dab the place you want to stick them with a little water… And stick in place!
Glaze the pie as normal and it will look like it’s perfectly planned and beautiful! Time to look and feel smug!
Is this recipe safe for people with Coeliac (Celiac) Disease?
Providing the pastry used is gluten free, then yes, my Chicken and Tarragon Pie recipe is safe for people with Coeliac Disease (Celiac). The ingredients are all gluten free, although it is really important to double-check the ingredients label for the bouillon/stock… This can be a well-know ‘hidden gluten’ risk for Coeliacs. I still struggle to get my head round why some manufacturers feel a need to add wheat or barley to stock. But given they do, label-reading is essential to be sure the stock used is safe…
What to serve with Chicken and Tarragon Pie…
A steaming hot, fresh out of the oven Chicken and Tarragon Pie deserves the most delicious of sides to accompany it. And yes… you can choose the popular mashed potato to join it on the plate. But personally, I think it deserves more thought than that. How about trying a few alternatives…
- Perfect Baby Roasted Hasselback Potatoes are simply made for Chicken Pie!
- Seasoned Buckwheat makes a deliciously healthy change from the potato offerings.
- Simple rice or even well-cooked quinoa works well too.
- Good old fashioned Roast Potatoes.
- Sweet potato or celeriac mash.
- Jacket potato
- Potato Dauphinoise
- And of course, some ‘greens’… French beans, broccoli, purple sprouting, peas, brussels sprouts, kale, spinach and buttered leeks all pair to perfection.
Ready for gluten free Chicken and Tarragon Pie?
I hope you love my Chicken and Tarragon Pie. Whether you make it with gluten free pastry or the standard variety, I promise it will be a recipe you come back to time and again.
If you make it, leave a comment to let me know. Rate the recipe and tag me on social media with your pie photos too. @glutenfreealchemist #glutenfreealchemist. Facebook, Instagram, Pinterest and Twitter.
And if you’re new to Gluten Free Alchemist, we have loads more recipe inspiration where this came from. Simply head over to our full virtual Gluten Free ‘Recipe Book’ Index and browse the hundreds of recipes that we share for FREE.
With my love
More Savoury Pies with gluten free pastry you’ll love…
Chicken and Tarragon Pie
Key equipment
- fridge
- sharp knife
- grater
- large saucepan
- oven + hob
- fork
Ingredients
Pastry case
- 700 g shortcrust pastry dough (approx weight) – See separate recipe card on post or use alternative of choice.
Chicken and Tarragon Pie Filling
- 2 tbsp olive oil (approx) – for frying
- 3 large chicken breasts de-skinned & cut into bite-sized cubes
- 6 rashers back bacon cut into small pieces
- 100 g sweetcorn kernels fresh, frozen or tinned (drained)
- 100 g peas fresh, frozen or tinned (drained)
- 30 g butter
- 30 g corn starch (UK cornflour)
- 280 ml/g milk
- 2 tsp Vegetable bouillon powder (or stock powder) check gluten free
- 100 g mature Cheddar cheese grated
- 2 tbsp fresh tarragon chopped
- large pinch freshly ground black pepper
Egg wash
- 1 egg mixed with a little milk to glaze
Instructions
Pastry
- Make the pastry as per separate recipe ((or use commercially made ready-to-roll shortcrust pastry).
- Using some of the pastry, roll and base line the pie tin, leaving a pastry 'lip' (over-hang) to which a pastry lid can be stuck later. (Set the remaining pastry dough aside, wrapped tightly in clingfilm to prevent drying out).
- Repair any obvious holes or cracks in the pastry base by patching with rolled and dampened pastry strips and smoothing with a finger dipped in water.
- Place the pastry base in the fridge to chill and firm (minimum 30 minutes, or until ready to fill).
- NOTE: The pastry can be made either before or after making the filling, but be aware that the filling will need to cool before being put into the raw pastry case.
Chicken and Tarragon Pie Filling
- In a large saucepan, heat the olive oil and gently fry the chicken and bacon pieces until cooked through
- Add the sweetcorn and peas and stir through.
- Cook for a further 3 to 4 minutes and then remove from the pan and drain any excess liquid. Set aside in a separate dish/bowl.
- In a large saucepan (you can use the same one), melt the butter and add the flour, continually stirring. Allow to cook (stirring) on the hob for a couple of minutes. This is the start of the roux sauce.
- Remove from the heat and stir in the milk a drop at a time, until all the milk has been added and you have a smooth liquid with no lumps.
- Place the pan back on a low heat and stirring continuously, gradually bring to the boil. The sauce will thicken towards the end, but should remain smooth and lump free.
- Turn the heat right down and add the bouillon powder, grated cheese, tarragon and black pepper and stir through until the cheese is melted and all the ingredients are well combined. Do not allow to boil.
- Return the chicken mixture to the pan with the sauce and stir through.
- If it seems too thick at this stage, add a drop more milk and stir, but be careful to ensure the filling remains sturdy as you don’t want the pie to become soggy with liquid.
- Cool the filling as quickly as possible (stir frequently) and once cool, pour into the chilled pie base.
- Roll out the remaining pastry dough (or a piece large enough to fit the pie as a lid once rolled) so that it is slightly larger than the pie dish. (you can use a plate as a size template if helpful)
- Using a pastry brush and some cold water, brush the overhanging edge of pastry on the base and carefully place the newly rolled pastry lid over the top of the pie and filling.
- Seal the edges by pressing together with your fingers or a fork.
- If you have any cracks or messy bits, you can cover these with decorating pastry cut into shapes. I used pastry hearts to decorate. Dampen and stick onto the pastry lid.
- Cut two to three small slits or holes in the top of the pastry to let the steam out when cooking.
- Place the pie in the fridge to chill for at least half an hour before baking.
- Heat the oven to 190 C/375 F/Gas 5 .
- Beat an egg and a little milk with a fork and brush onto the top of the pie to glaze.
- Bake the pie for about 30 to 40 minutes until golden brown and piping hot.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Almond Pastry (savoury)
Key equipment
- sharp vegetable knife
- flat table knife
- cling film or baking paper
- fridge
Ingredients
Gluten Free Almond Pastry
- 110 g brown rice flour fine-ground
- 50 g ground almonds almond meal
- 40 g corn flour (starch)
- 1 tsp xanthan gum
- ½ tsp fine sea salt
- 50 g unsalted butter cold & cubed
- 50 g margarine or lard cold & cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water
Instructions
Almond Pastry – By Hand
- Weigh the flours, almonds, xanthan gum and salt into a large bowl and stir together.
- Rub the butter and margarine/lard into the flour mixture until it resembles breadcrumbs.
- In a small bowl, lightly beat the egg with 1 tablespoon of the water and then pour into the crumb mixture.
- Work the wet ingredients into the crumb mixture using a table knife or spatula until it begins to clump together.
- Add the rest of the water little by little to get a moist dough consistency. You will likely need most or all of it. The dough needs to be on the wetter side as the flours will absorb moisture. But if unsure, allow the dough mix to rest for 5 mins after adding most of the water and then add more as required.
- Now bring the dough together with your hands and press into a ball. Knead briefly to ensure the ingredients are fully amalgamated. No need to chill.
Almond Pastry – alternative food processor method
- Weigh the flours, almonds, xanthan gum and salt into the food processor bowl and pulse briefly to mix together and remove any lumps.
- Add the cubed butter and margarine/lard and pulse again until the mixture resembles breadcrumbs.
- In a small bowl, beat the eggs with 1 tablespoon of the water and then pour into the food processor with the crumb mixture.
- Turn the processor on and mix until the ingredients start to form a smooth dough.
- Poke the dough with your finger to check the consistency and add the rest of the water in 2 stages as needed to get a moist dough consistency. You will likely need most or all of it. The dough needs to be on the wetter side as the flours will absorb moisture.
- The dough will not require any further kneading. No need to chill.
To make a pie base
- Lay down and lightly flour (with corn starch/flour) either a large sheet of cling film or baking paper (see NOTES).
- If making a single pie base (without lid), place all the pastry on top of the floured surface, or divide into separate pieces if making more than one to avoid over-working the pastry. Flatten slightly and lightly flour the top.
- Roll the pastry out straightaway (do not chill in the fridge) to a thickness of 2 to 3 mm, checking the shape as you roll, to ensure it will fit the tin (including the sides).
- Carefully lift the pastry with the support of the rolling pin and lay over the flan tin (or use the cling film-flip method as in the NOTES). Working quickly, ease the pastry into the base, gently moulding into the sides of the tin. Try and avoid cracking the pastry, but don't worry if it does crack as gluten free pastry is very forgiving and can be easily 'patched'.
- Trim the pastry edge flush with the top of the tin, using a sharp knife. Or if making a pie with a lid, leave a pastry 'lip' to enable the pie to be sealed.
- Carefully examine the pastry base for any cracks or holes. If there are any, use the trimmed, remains to ‘repair’
- To repair : Roll and trim a piece of pastry dough to rough size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together, smoothing the edges with a finger dipped in water to seal and tidy. This is particularly important if you are making a pie in a potentially-leaky tin.
Chill the pastry base
- Place the prepared flan pastry in the fridge for half an hour to chill prior to either blind-baking (eg. quiche) or filling and baking (eg. pie with lid).
If making a pie with a lid…
- Do exactly the same as above, but before rolling the base, cut a piece of raw pastry (enough to fit the top when rolled), wrap in cling film and set aside until ready to top the pie.
- When ready to use, roll out to the size of the top.
- Use a dinner plate or alternative template to cut a piece just larger than required for the pie.
- Dampen the lipped edge of the base pie with water, milk or egg wash.
- Carefully transfer the pie lid to the pie and set over the top, sealing the edge.
- Trim to tidy using a small sharp knife.
- Remember that a sealed pie needs a couple of small slits in the top to allow steam to escape when cooking.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
This sounds so light and good. And you know I will have to use your B blend short crust. Thank you for another great recipe!
Thanks Alene. The Blend B shortcrust is ideal for this recipe. And the pie is divine! x
I love the flavor of tarragon. Thanks for sharing at the What’s for Dinner party. Hope you have a wonderful week!
Thank you for hosting Helen. Have a great week x
Thank you for another great recipe. Do you think this pie can be made using your other shortcrust pastry recipe (The rice free one)?
Thanks
Jen
Thanks Jennifer. Yes… Absolutely! In fact I’m planing on updating with that pastry xx
You can't beat a delicious chicken pie, it looks stunning. I did notice what happened to your blog as I was searching for it the other week and couldn't find you. I ended up getting here from a link on my blog! I'm glad it's all been resolved now, but that is scary and very confusing.
Thanks Kat. The pie was so good and I am greatly relieved that the google-problem has been sorted! It was pretty scary and quite demotivating. My stats dropped sharply which shows the power of particular search engines I guess!
I noticed that site with a name like yours in the last couple of weeks. It does seems odd that it is there replacing you altogether.
As you are putting so much time and effort on your blog I would pay a developer to help you out. You could ask for a quote and it might not be so expensive. They would certainly be able to help out and at least figure out the reason of why this has happened to you.
It could be a virus that has hijacked your site or as Johanna suggested a "copy" fraud. Do not despair there is always a solution to everything. Last year I had huge trouble with my blog and had to close it down for 2 months. Now I am back and running again. I really did think that was the end of my blog but then a solution came up at the right time.
Do not stop blogging, you are creating amazing things and your photos are great. There will be a solution. All the best xxx
Thank you for your support Alida. It is reassuring that things sort themselves one way or another in the end and I will definitely be finding myself a helpful techy to advise!
Although I still have no idea why the site disappeared, I made a few updates based on my research and tweeted Google with a help message! The site has reappeared as of yesterday, much to my relief (although I have no idea whether anything I did made any difference). It was all very confusing and not knowing why was the worst bit, because it was hard to know what to address!
For now though……. Back in business….. Yay!!
The pie tasted good though…..
Fantastic!! I am really pleased for you. Perhaps tweeting google did the trick! xx
Your pie looks beautiful – google is crazy not to have it on their search because you have such a great useful gf blogs – I recommend it to people looking for gf recipes and as you saw with my latest post I love the recipes whether for GF or other diets!
I wish I could help with the technical stuff – have you put a query on the blogger help forums and checked if there are others who have sorted it out. There are lots of technical stuff I wish I could fix on my blog but only slowly get through any of it. The other GF Alchemist blog sound odd and I would wonder if that is too similar and has thrown you off – I have read that if your blog seems to be copying others that it can be taken off google. (sorry that is pretty vague as is my memory but if it is I have some useful links on that sort of thing on my blogging resources page). Do you have a friendly IT person at work – that has helped me in the past with tricky questions?
Thanks for your support Joanna. And for your kind comments about the blog and its recommendation to others….. I really appreciate it.
Weirdly, the site reappeared on Google this morning….. Having spent hours trying to research possible issues I made a couple of checks to content and tweeted google in the hope that they may check it out for me. Not sure what helped, but fingers crossed, I have been allowed back in the gang! I did check out with a couple of IT savvy friends, but we were all a bit flummoxed. I was getting to the point of resigning myself to the need to pay someone to have a deeper look…..
On the pie front…… It has had loads of views, so something is still working. Mind you…. it was delicious!
Pleased to hear you are back in the gang – you deserve to be – a bit frustrating that you are still not quite sure what worked. I was thrown off commenting on wordpress a while back and got some advice to contact them and I did and it sorted it out so maybe the big sites do listen!
That is so frustrating! I wish I could help but like you I'm no techy. I still have links to my blog but I can't get my google page rank above 0 so I know my situation isn't as bad as yours. I can't figure out what I've done either. If I find anything out though I will let you know.
I hope you can take a small comfort in how delicious that pie looks. I love your photographs – the first one looks particularly professional. Seeing the one with a slice to the side has made me want it for my lunch but no such luck today. All the different colours being visible is beautiful.
Hi Laura. Thanks for your support. The whole episode was very strange and I was quite surprised at how much it upset me. As you will see from my reply to Vicki above, I made a few checks and changes and it seems to have been re-connected this morning. Phew!!! I will be checking its status more frequently from now on….. just in case…..
Glad you liked the look of the pie…. it was very delicious!
Oh Kate, I am so so sorry. I wish I could offer you some help but it makes me feel sick thinking that something like this has happened to you (and could happen to any of us). Are there any ways to contact Blogger since I notice you use them? Perhaps this is the opportunity to move over to WordPress self hosted where you own the website, rather than Google owning it? It is pretty easy. I migrated over to WordPress…it took time but it is ok and everything comes over. If you want to think about it I am happy to help…you have my number!
Anyway, on to the pie! Wowzers. It looks completely delicious! I wish my kids liked pastry (especially since my first book is going to be GF/DF pastry!). They like sweet pastries but not savoury things. Boo…cos this looks incredible!
There will be a golden lining to the situation you are in…I am sure things will work out for the best. Just shout if I can help in any way. Thanks for linking to #freefromfridays!
Hi Vicki. Thanks for your support. I really appreciate it! Losing my google status really stressed me out….. Then I just got angry and annoyed……with Google! Unfortunately, Blogger doesn't appear to have much of a help set up any more and I felt at a bit of a loss knowing what to do! But you are right….. It may well be time to consider WordPress!
I cleared all the broken links and a small amount of duplicated text (which was a post cross referenced with a separate page), set up Google to recrawl the site at the start of last week and tweeted google with a 'help me' moan……. Not sure which bit was relevant, but low and behold, the site reappeared on Google this morning! Maybe I am more technically able than I thought, or maybe google checked it out on my behalf…… Either way, I am mighty relieved! One less thing to worry about….
Such a shame your kids don't like pastry…… xx