The kind of pie that makes you pause mid-bite and go, “Hold on… this is gluten free?” That’s the goal. This Gluten Free Chicken & Leek Pie is buttery, rich, packed with tender bites of chicken and creamy leeks—and somehow still light enough to not knock you out cold on the couch afterward.
I started making this pie for my sister who’s gluten intolerant, but didn’t want to give up the comfort food classics she grew up with. Turns out, this one made the whole family switch teams.
Nobody missed the regular crust. Nobody noticed anything “missing.” And best of all—it’s made from scratch with simple ingredients you can grab from almost any U.S. grocery store.
What Makes This Pie Hit Different
There’s something about the creamy chicken-leek combo that feels like home, but doesn’t weigh you down. The leeks give a gentle sweetness that balances the savory chicken and broth. The crust? Golden. Crisp. Doesn’t fall apart or taste like sawdust.
And if you’ve ever wrestled with gluten-free dough, you know that’s saying something.
Ingredients Matter: Keep it Local, Keep it Fresh
Here’s the thing: If your chicken’s sad, your pie’s sad. I use skinless boneless chicken thighs from the local butcher or farmers market—way more flavor than breast. Same goes for leeks: fresh, firm, and sweet-smelling. If they’re slimy or smell funky, put them back.
Gluten-free flour? I use a U.S.-based brand like King Arthur or Cup4Cup—makes the dough easier to work with and actually tastes like real food.
Kitchen Notes
Fresh vs Frozen Leeks: Go fresh. Frozen leeks can be watery and mess with your filling.
Can I use rotisserie chicken? Yup, just skip the first chicken step and add it in after the sauce thickens.
Don’t skip chilling the dough. Warm dough = messy crust.
Make it dairy free: Use unsweetened almond or oat milk, and plant-based butter. Works fine.
Freezer friendly: Make the whole pie, freeze before baking. Bake from frozen at 375°F for about an hour.
What to Serve It With
This pie’s the main character, so keep sides simple. I usually toss together a light green salad with lemon vinaigrette or roast some carrots with honey and thyme.
Why It Works for Pinterest & Google Readers
People want comfort food without the stomachache. They want recipes that look homemade but taste restaurant-level. This one checks every box. It’s family-friendly, weeknight-possible, and weekend-worthy.
A Little Storytime
The first time I made this, I used a store-bought gluten-free crust and—well, I’ll just say it sounded like I was chewing paper. It wasn’t until I made the crust from scratch that everything clicked. My gluten-loving dad asked for seconds. That’s when I knew this pie was staying in the rotation.
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Gluten Free Chicken & Leek Pie
- Total Time: 1 hour 10 minutes
- Yield: 1 pie (6–8 slices) 1x
- Diet: Gluten Free
Description
Description:
This cozy chicken and leek pie is wrapped in a flaky, golden gluten-free crust and filled with creamy, savory goodness. Perfect for chilly nights, Sunday dinners, or whenever comfort calls—without the gluten.
Ingredients
1½ pounds boneless skinless chicken thighs, chopped
2 tablespoons olive oil
2 medium leeks (white and light green parts), thinly sliced
2 cloves garlic, minced
1 tablespoon fresh thyme (or 1 tsp dried)
1 teaspoon salt
½ teaspoon black pepper
¼ cup white wine (or chicken broth if skipping wine)
1¾ cups chicken broth
¾ cup whole milk or heavy cream
2 tablespoons gluten-free flour
Optional: ½ cup frozen peas or chopped spinach for color
Gluten-Free Pie Crust (Double Crust)
2½ cups gluten-free flour blend (with xanthan gum)
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, diced
1 egg
6 to 8 tablespoons ice water
1 tablespoon apple cider vinegar
Instructions
Mix the gluten-free flour and salt in a big bowl. Cut in the cold butter using a pastry cutter or just your fingers until the mix looks like coarse crumbs. In a separate cup, beat the egg with vinegar and 6 tablespoons of ice water. Pour into flour-butter mix and stir until dough forms.
If it’s too dry, add more water—a tablespoon at a time. Don’t overmix.
Split dough in half, wrap each half in plastic wrap, and chill in the fridge while you make the filling.
Heat the olive oil in a skillet over medium. Add chicken and cook until golden on the edges, about 5-7 minutes. Remove from the pan and set aside.
Add a touch more oil if needed, then toss in the leeks and garlic. Cook until soft and fragrant—about 4-5 minutes. Stir in thyme, salt, and pepper.
Splash in the wine (or broth) and let it reduce down for about 2 minutes. Sprinkle in the gluten-free flour, stir well, then slowly add the chicken broth and milk. Let it simmer until slightly thick, about 5-7 minutes.
Add the chicken back in. Stir in peas if using. Turn off the heat and let it cool slightly while you roll out the dough.
Preheat oven to 375°F (190°C).
Roll out the bottom crust between two sheets of parchment paper. Lay it gently into a 9-inch pie pan. Trim the edges if needed.
Spoon in the chicken and leek filling.
Roll out the top crust the same way. Place it over the filling, pinch the edges to seal, and cut a few slits on top for steam.
Brush with a beaten egg or milk for a golden crust.
Pop into the oven and bake for 40–45 minutes until the crust is golden and crisp.
Let it cool for 10–15 minutes before slicing.
Notes
Use fresh leeks and chicken thighs for the richest flavor. Chill your pie dough at least 30 minutes for easy rolling. Optional: Stir in frozen peas or chopped spinach for color and extra veg. The crust works best with a quality gluten-free flour blend that includes xanthan gum. Pie can be made ahead and frozen before baking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 3g
- Sodium: 582mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 84mg
