The Best Gluten-Free Chicken Schnitzel

The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.

overhead view of Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

Chicken Schnitzel is definitely my favourite weeknight meal at the moment. I am having it every other night and I can’t see I will ever get tired of it. It’s crisp on the outside with the chicken perfectly juicy on the inside. This recipe is also super quick with limited ingredients and just happens to fit in nicely with the Whole30 which I’m currently in another round of. There are no breadcrumbs needed in this recipe as the almond flour crisps up deliciously in the pan without being too crunchy or nutty.

close up of Gluten-Free Chicken Schnitzel with coleslaw and lemon

Almond flour is my secret weapon in making the best gluten-free Chicken Schnitzel. It’s actually not that easy to get hold of though so do check if you’re ordering it online that it is actually the finely milled almond flour that you are buying. Quite often you’ll find ground almonds are packaged up as almond flour but that’s not what you’re looking for here. The almond flour you want is white, powdery and well, flour-like.

You will be using the almond flour exactly the same way you would if you were coating with regular flour. Your chicken is bashed gently out to an even thickness with a meat mallet, then dipped in beaten egg and then finally dredged through the seasoned almond flour. Season the flour well so that the crisp coating is ultra flavourful. The chicken is then pan-fried for three minutes each side and before you can google the correct spelling for schnitzel, dinner is done.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

I love to serve the best gluten-free Chicken Schnitzel with a quick homemade coleslaw. I haven’t included an exact recipe below as you can use whatever veg you happen to have in the fridge to make it. I feel I have hit the jackpot though if I have carrots, red cabbage and fennel in. I just throw them into the food processor fixed with the grater attachment and mix the shredded veg with some mayo (I often don’t put onions in as they need to be sliced by hand and frankly I can’t be bothered). If I’m feeling really decadent I’ll sauté up some new potatoes but really that’s fancy-talk as the dish doesn’t need it. But whatever you do, don’t forget the squeeze of fresh lemon. It’s essential.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

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If you make the Best Gluten-Free Chicken Schnitzel then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your variations of my recipes.

Print Recipe
The Best Gluten-Free Chicken Schnitzel
The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.
overhead view of Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 4 minutes
Cook Time 6 minutes
Servings
1
Ingredients
  • 1 tablespoon ghee
  • 45 g almond flour
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon onion granules
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg
  • 1 chicken breast
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 4 minutes
Cook Time 6 minutes
Servings
1
Ingredients
  • 1 tablespoon ghee
  • 45 g almond flour
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon onion granules
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg
  • 1 chicken breast
overhead view of Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon
Instructions
  1. Melt the ghee in a large flat bottomed saucepan or cast iron pan and turn to a medium-low heat.
  2. Whisk together the almond flour with the paprika, onion granules, garlic powder, mustard powder, salt and pepper and sprinkle evenly onto a plate.
  3. Break the egg into a medium sized bowl and whisk lightly.
  4. Batter the chicken breast gently to an even 1 inch thickness, then dip first into the egg, then once fully coated dredge through the almond flour so it’s coated well on both sides.
  5. Carefully place the chicken into the pan and cook for 3 minutes each side until golden.
  6. Remove the chicken from the pan, cut into even strips and serve with homemade coleslaw.
Recipe Notes

*you can use olive oil but I like the flavour of ghee the best.

SHOP THE RECIPE

It’s the almond flour in this recipe which really makes this chicken dish a hit. Perfectly milled almond flour is not easy to find but I buy RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time, in sauces, in cakes, energy balls and of course my beloved Gluten-Free Chicken Schnitzel. I find my bag of almond flour absolutely essential to my Whole 30.

If you get a proper meat mallet you’ll be surprised how often you use it. Not just for meat but for bashing up biscuits, praline, the list goes on. Do your rolling pin a favour and get a proper basher. I like the OXO Good Grips Meat Tenderiser.

Ghee is my new favourite ingredient and if I don’t have time to make it myself I go with Ghee Easy Organic Ghee, 850 g. Ghee is great as it has a high smoking point so gets lovely flavour into your dishes without any risk of burning like regular butter.

One of my very favourite saucepans is my cast iron skillet pan and it is what I use for making this Gluten-Free Chicken Schnitzel. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it a lot for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Staub Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Honey Orange & White Wine Chicken Skewers

These Honey Orange & White Wine Chicken Skewers are an easy addition to your summer grilling. The fruity sweet and salty marinade is practically drinkable and takes moments to prepare.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey

This recipe is updated from a 2014 post with new photos and a recipe with clearer instructions and updated to gluten-free. I have kept the below text the same as originally published for posterity.

This recipe is quite close to my heart. It’s the very first recipe I collected. The first of many, garnered from friends and family, ripped out of magazines, printed off the internet and saved from cooking classes and food fairs which now fill the eight full-to-bursting lever-arch files that are piled up in the corner of my dining room. This recipe represents the very first time I ate something and thought it was so delicious I wanted to re-create it for myself.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, micro herbs

I remember my first few forays in the kitchen as an adult, cooking for myself at university. I made theHungarian Chicken from my mother’s battered copy of Delia Smith’s Complete Cookery Course for my boyfriend at the time and surprised even myself at how easy it was. I had been cooking Sunday lunches, bolognaises, lasagnes and simple cakes at home for years, but no recipe was required as the cooking was ingrained from years spent in the kitchen with my parents. I had never before sought out a recipe and made it according to a stranger’s instructions until the Hungarian Chicken. This was food that was new and different, and I had made myself.

glass of wine on a wooden board next to a plate of food

It wasn’t long after this that I traipsed down to London for the weekend to see friends. We all knew each other from school, riding the train in from our various universities around the country and congregating together in London at one of our parents’ houses. It must have been a 21st birthday and we were having a barbecue. No doubt afterwards we would have fussed around with hair and make up, swigging back white wine before grabbing taxis into town for our night out.

However, before all that we were throwing sausages and supermarket burgers onto a barbecue which one of us was tending. Another was responsible for chopping the salad, another for portioning out the bread but the friend whose house we were at was very carefully following a scribbled down recipe for chicken kebabs. She was pouring gallons of wine, honey, orange juice, soy sauce and other bits and pieces into a huge mixing bowl before adding chicken and stirring it all together, then threading it onto metal skewers. I thought this was incredibly enterprising for a student barbecue and helped her grab the ingredients from the cupboards and weigh them out.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, micro herbs

When ready the chicken was one of the best I have ever tasted, sweet and salty, slightly sticky from the honey and smoky from the barbecue with a bite of Tabasco. Every bite was imbued with this delicious marinade. Everyone said how nice the chicken kebabs were but this was something that I had never tasted before and I didn’t want to not taste it again, I wanted to have this chicken at my barbecues. She said her family always made it and it came from an old cookbook they had somewhere, mostly they made it from memory but she had a few notes written down from her mother. She gave me her scribbled version of the recipe and I treasured it, taking it home. It wasn’t long before I tested the recipe out myself and I was delighted that it tasted exactly the same.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, micro herbs

Now this recipe comes out at all of our family barbecues. The chicken always receives delightful comments and no wonder as it’s the best marinade recipe I have up my sleeve. I am always happy to pass it on, as thanks to the kindness of an old friend, it is why I have it in the first place.

I no longer keep in touch with the friend who gave me this recipe for no reason other than our lives grew apart in the maelstrom of graduating university, moving flats several times and early career struggles. It makes me sad that our friendship fell by the wayside but now every time I have a barbecue and I am pouring the wine, honey, soy sauce and orange juice into my own mixing bowl, reading her scribbled handwriting and weighing out my ingredients I think of her.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey

Print Recipe
Honey Orange & White Wine Chicken Skewers
These Honey Orange & White Wine Chicken Skewers are an easy addition to your summer grilling. The fruity sweet and salty marinade is practically drinkable and takes moments to prepare.
Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey
Cuisine British
Keyword chicken
Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
6-8 people
Ingredients
  • 1.5 kg chicken breasts cut into strips, about 6
  • 90 g honey
  • 90 ml coconut aminos / tamari or gluten-free soy sauce
  • 280 ml white wine
  • 280 ml orange juice
  • 1 teaspoon mustard powder
  • 1 teaspoon sweet smoked paprika
  • ¼ teaspoon ground allspice
  • 1 teaspoon garlic granules
  • 1/2 teaspoon Tabasco sauce
Cuisine British
Keyword chicken
Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
6-8 people
Ingredients
  • 1.5 kg chicken breasts cut into strips, about 6
  • 90 g honey
  • 90 ml coconut aminos / tamari or gluten-free soy sauce
  • 280 ml white wine
  • 280 ml orange juice
  • 1 teaspoon mustard powder
  • 1 teaspoon sweet smoked paprika
  • ¼ teaspoon ground allspice
  • 1 teaspoon garlic granules
  • 1/2 teaspoon Tabasco sauce
Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey
Instructions
  1. Whisk together all the marinade ingredients in a large bowl, add the chicken strips then leave for at least 1 hour to marinate.
  2. Whilst your chicken is marinating soak your skewers (if you are using wooden ones) in a bowl of water to stop from burning on the grill.
  3. Thread the chicken strips onto the wooden skewers before placing on a hot grill. Grill for 3-4 minutes on each side before removing and serving.

SHOP THE RECIPE

One of the changes I made when updating this recipe was making it gluten-free which meant swapping out the soy sauce for coconut aminos. I personally prefer the taste of coconut aminos to tamari (which is a gluten-free soy sauce) but it is a little pricier. The brand of coconut aminos I love is Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml which has a delicious flavour. I have noticed no difference in taste between this gluten-free version of the Honey Orange and White Wine marinade to the original recipe.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Coronation Chicken Wild Rice Salad

This Coronation Chicken Wild Rice Salad is one of the recipes I make the most often. It comes with me to every picnic or gathering where I am required to bring food. I never grow tired of it as it’s light, fresh and full of flavour thanks to the curried roasted chicken thighs which are simply out of this world. The wild and basmati rice make it a complete meal where little else is required.

Coronation Chicken Salad

This post is a week late which pretty much sums up the kind of life I’m living right now. If I appear to be on time for anything then it’s probably because my watch has stopped meaning something else for me to add to the never ending to do list.

curried chicken thighs in a roasting dish

a bowl of salad dressing with a spoon in iit

I can’t complain though because it’s been a fantastic week, full of cake, balloons, party hats and bubbles. Yes, the Queen celebrated her 90th birthday at the weekend but in the Hartley household there was another more meaningful birthday this week as Cole turned a full 1 year old. With that I break down into floods of nostalgic tears for little newborn tootsies, tightly curled fingers, sleepy little yawns and without question the endless days where I held onto him contentedly on the sofa, surrounded by cushions, digestive biscuits and binge watching my Gilmore Girls DVDs.

Coronation Chicken Salad

So I haven’t watched a DVD since 2015 and these days Cole pretty much refuses to be held at all, shooting off my lap or out of the pram or out of the car seat as he practices using his wobbly little legs, inching closer and closer to walking. My life mostly involves careening about the house rescuing him from whatever danger he seems to be courting next. I also had to buy him his first pair of shoes as well this week to protect his feet which were getting filthy from London terrain. So it’s milestone after milestone and I’m struggling to keep up.

Coronation Chicken Salad

We celebrated his birthday by taking a hoard of North London mummies and babies to London Zoo along with a giant picnic and we had such an excellent day, even if he did nap through most of the animals. It was a truly British summer day and I made this Coronation Chicken Wild Rice Salad for us all to share. Actually it was a lazy choice of salad as it’s the one I bring to every large picnic gathering and I’ve been meaning to blog about for ages. It’s easy to make, so delicious and good with or without the rice to bulk it out. Even though it’s a mildly spiced coronation chicken, meaning that it’s suitable for adults and babies alike, it is certainly not lacking in flavour due to the freshly ground spices and tangy with lime and yoghurt to make up the dressing along with the usual mayo.

So happy birthday to Her Royal Highness but more importantly to My Royal Highness. It’s been an amazing, non-stop, emotional rollercoaster of a year but one I really don’t want to disembark from.

Print Recipe
Coronation Chicken Wild Rice Salad
This Coronation Chicken Wild Rice Salad is a light fresh and modern take on a classic recipe.
Coronation Chicken Salad
Course salad
Cuisine British
Keyword chicken, salad
Prep Time 40 minutes
Cook Time 30 minutes
Servings
8-10 people
Ingredients
Curry Paste:
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon fennel seeds
  • seeds from 3 cardamom pods
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons coconut oil
Salad
  • 8 chicken thighs
  • 2 tablespoons sesame seeds
  • 3 tablespoons mayonnaise
  • 300 ml natural yoghurt
  • juice of 1 lime
  • 2 tablespoons almond butter
  • 225 g wholegrain basmati and wild rice mix cooked according to packet instructions, then cooled
  • 8 dried apricots finely chopped
  • 4 spring onions finely chopped
  • 1 red chilli seeds removed and finely sliced
  • two large handfuls of mixed baby leaves
  • large handful of coriander leaves
  • 50 g flaked almonds toasted
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sesame seeds black or white
Course salad
Cuisine British
Keyword chicken, salad
Prep Time 40 minutes
Cook Time 30 minutes
Servings
8-10 people
Ingredients
Curry Paste:
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon fennel seeds
  • seeds from 3 cardamom pods
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons coconut oil
Salad
  • 8 chicken thighs
  • 2 tablespoons sesame seeds
  • 3 tablespoons mayonnaise
  • 300 ml natural yoghurt
  • juice of 1 lime
  • 2 tablespoons almond butter
  • 225 g wholegrain basmati and wild rice mix cooked according to packet instructions, then cooled
  • 8 dried apricots finely chopped
  • 4 spring onions finely chopped
  • 1 red chilli seeds removed and finely sliced
  • two large handfuls of mixed baby leaves
  • large handful of coriander leaves
  • 50 g flaked almonds toasted
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sesame seeds black or white
Coronation Chicken Salad
Instructions
  1. Pre-heat the oven to 190°C
  2. First make the curry paste by grinding together the coriander seeds, cumin seeds, mustard seeds, fennel seeds and cardamom seeds until fine using a spice grinder or a pestle and mortar. Tip into a large bowl and add the turmeric, ginger, garlic powder, salt and mix well. Remove 1 tablespoon of the spices and set aside in a small bowl for later.
  3. Stir the coconut oil into the rest of the spice mix until a thick paste has been formed.
  4. Rub the paste all over the chicken thighs until they are evenly covered. Place in the oven and roast for 15 minutes then remove from the oven and scatter over the sesame seeds, place back into the oven, turn the heat up to 220°C and roast for a further 15 minutes. Remove and leave the chicken until cool enough to handle then shred the meat and crisp skin from the bones. Place in a bowl whilst you prepare the dressing.
  5. To make the dressing whisk together the mayonnaise, yoghurt, lime juice and almond butter with the reserved tablespoon of the spice mix.
  6. Mix the chicken, the cooked rice, the chopped apricots, spring onions and chilli in with dressing until completely covered.
  7. Toss the baby leaves and coriander leaves together in a large bowl then add in the coronation chicken, mixing lightly so the leaves don’t get too heavy with the dressing.
  8. To serve, scatter over the flaked almonds, pumpkin seeds and sesame seeds.

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Lemon, Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken is deliciously tender with a sticky crunchy coating. A quick weeknight staple which is a million times better than a takeaway.

Lemon, Honey and Sesame Chicken

Valentines Day means Chinese to us. There have only been a couple of times where we have bothered booking somewhere smart and fancy, but set menus, surrounded by other couples don’t really signify romance to me. On Valentines Day you will either find us holed up in Chinatown where you can always get a table, a huge dinner and unobtrusive service or at home cooking a banquet together where the emphasis is not on the end result but the act of cooking as a couple.

Lemon, Honey and Sesame Chicken

In fact one of my most memorable Valentines nights was when we decided to cook ourselves a night out in Chinatown. We mixed over-the-top cocktails that insisted upon using every alcoholic drink in our cabinet and was tantalisingly aqua marine with umbrellas and glace cherries. We drank these far too quickly whilst pouring over Chinese cookbooks and making a royal mess as well as sesame prawn toasts, char siu pork, egg fried rice and broccoli in oyster sauce. We finished with the requisite deep fried bananas, which always ensures a blistered tongue, and vanilla ice cream which melted as soon as it hit the bananas.

Lemon, Honey and Sesame Chicken

Spending hours in the kitchen isn’t as fun as it normally is at the moment with my increasing bump getting in the way of the kitchen counter, my lower back threatening to give out at any minute and bending down to get my bottom kitchen cabinets requiring about five minutes of recuperation time. So, we need to make haste with our Valentines preparations and there is no quicker and more delicious Chinese dish to make at home than this Lemon, Honey and Sesame Chicken. It’s a meal that I can happily make for the two of us, or if Luke is away then just me on my lonesome, it really is that little bother. Not to mention it tastes a million times better than the bland and greasy MSG filled takeaway at the end of the phone.

Lemon, Honey and Sesame Chicken

Print Recipe
Lemon, Honey and Sesame Chicken
Lemon, Honey and Sesame Chicken is deliciously tender with a sticky crunchy coating. A quick weeknight staple which is a million times better than a takeaway.
Lemon, Honey and Sesame Chicken
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 people (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning)
Ingredients
  • 4 boneless chicken thighs with skin diced (or 3 chicken breasts)
  • 1 lemon
  • 3 tablespoons cornflour
  • 1 teaspoon Chinese five-spice powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos or tamari
  • 3 tablespoons sesame seeds
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 people (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning)
Ingredients
  • 4 boneless chicken thighs with skin diced (or 3 chicken breasts)
  • 1 lemon
  • 3 tablespoons cornflour
  • 1 teaspoon Chinese five-spice powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos or tamari
  • 3 tablespoons sesame seeds
Lemon, Honey and Sesame Chicken
Instructions
  1. Place the cornflour, five-spice, garlic powder, zest of the lemon and salt in a bowl and whisk together until evenly mixed.
  2. Toss the diced chicken into the cornflour mixture until thoroughly coated.
  3. Heat up the coconut oil in a large wide bottomed saucepan or wok until hot then add the chicken, cooking on a medium to hot temperature until crispy and cooked through.
  4. Remove the chicken from the pan and set aside.
  5. Whisk the honey, coconut aminos and juice from half of the lemon together until combined then pour into the pan. Bubble up for a minute then add the chicken back in along with the sesame seeds and cook for a further minute until piping hot.
  6. Serve with rice stir-fried with beansprouts, spring onions and extra coconut aminos drizzled over.
Recipe Notes

*coconut aminos is a gluten-free and soy-free alternative to soy sauce. You can use soy sauce or tamari if you are not gluten-free

SHOP THE RECIPE

Coconut aminos is a larder staple for me which is a gluten-free and soy-free alternative to soy sauce. I personally prefer the taste of coconut aminos to tamari (which is gluten-free but does contain soy) but it is a little pricier. The brand of coconut aminos I love is Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml which has a delicious flavour and is what I used in this recipe.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Chicken and Leek Pie {gluten-free}

Chicken and Leek Pie is a family favourite with a creamy chicken, garlic and tarragon infused buttery sauce.

Chicken and Leek Pie

What is November without a good pie? Cold, that’s what. Is there really any better internal heating system that a plate full of hot bubbling creamy chicken and sweet leeks adorned with a crisp and flaky buttered hat? The best part of any pie is of course where the lid meets the sauce, so that the puff pastry becomes chewy and saturated with all the beautiful flavours.

I have been making this pie for years, it’s a complete crowd and family pleaser, equally at home as part of a special mid-week treat or pride of place at a small supper gathering. It is chock full of chicken flavour because you poach a whole chicken with a host of vegetables to cook the chicken off first, then use the deliciousy deep stock as the base of the pie filling, thickened with sweet rice flour then finished off with a generous amount of crème fraiche. Using crème fraiche instead of cream is second nature to me as I am a complete crème fraiche addict. I love the way it adds richness but is its own tempering agent, adding a tang which is complimented here by the addition of lemon zest and tarragon. You won’t need all the stock produced for the pie filling but that’s all the better so you have it to hand for your next recipe.

Chicken and Leek Pie

There are a few steps involved in this pie which is why I have absolutely no qualms about using shop bought gluten-free puff pastry. Don’t feel that you have to do all the steps of the pie at once either. Poach the chicken the day before, or make the filling the day before. It’s a recipe that can happily be broken down into manageable chunks.

Chicken and Leek Pie

Of course the obligatory accompaniment to pie is quite obviously mashed potato but don’t let that become your go-to every time. I love a bit of white rice with this pie, especially if you serve it with a mound of buttered broccoli. If you are going the mash route then make sure you don’t forget the greenery, shredded savoy cabbage with a glistening diamond of butter on the top. For a lighter meal then forgo the carbs entirely, as long as you have the greens to eat with your pie then you’ll be a happy camper.

Print Recipe
Chicken and Leek Pie {gluten-free}
Chicken and Leek Pie is a family favourite with a creamy chicken, garlic and tarragon infused buttery sauce.
A slice of chicken and leek pie
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 45 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6
Ingredients
For the Chicken and Stock
  • 1 whole chicken
  • 2 bay leaves
  • 5 sprigs of fresh thyme
  • A handful of fresh parsley stalks
  • 2 cloves garlic
  • 1 large onion halved
  • 1 leek halved
  • 2 large carrots halved
  • 2 sticks celery halved
  • ¾ teaspoon salt
  • 6 black peppercorns
For the Pie
  • 1 large onion diced
  • 1 stick celery diced
  • 2 leeks halved lengthways then chopped finely into semi circles
  • 1 bay leaf
  • 1 tablespoon thyme leaves
  • 2 tablespoons finely chopped tarragon
  • 2 cloves garlic minced
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • ½ teaspoon lemon zest
  • 3 tablespoons sweet rice flour
  • 60 ml vermouth
  • 400 ml stock from the poached chicken
  • The chicken from the poached chicken
  • 150 ml crème fraiche
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 320 g ready rolled gluten-free puff pastry
  • 1 egg
Course Main Dish
Cuisine British
Keyword chicken
Prep Time 45 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6
Ingredients
For the Chicken and Stock
  • 1 whole chicken
  • 2 bay leaves
  • 5 sprigs of fresh thyme
  • A handful of fresh parsley stalks
  • 2 cloves garlic
  • 1 large onion halved
  • 1 leek halved
  • 2 large carrots halved
  • 2 sticks celery halved
  • ¾ teaspoon salt
  • 6 black peppercorns
For the Pie
  • 1 large onion diced
  • 1 stick celery diced
  • 2 leeks halved lengthways then chopped finely into semi circles
  • 1 bay leaf
  • 1 tablespoon thyme leaves
  • 2 tablespoons finely chopped tarragon
  • 2 cloves garlic minced
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • ½ teaspoon lemon zest
  • 3 tablespoons sweet rice flour
  • 60 ml vermouth
  • 400 ml stock from the poached chicken
  • The chicken from the poached chicken
  • 150 ml crème fraiche
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 320 g ready rolled gluten-free puff pastry
  • 1 egg
A slice of chicken and leek pie
Instructions
Poaching the chicken
  1. Remove the string and giblets from the chicken then place the chicken in a large stockpot with the onion, leek, carrots, celery, garlic cloves, bay leaves, thyme and parsley stalks.
  2. Fill the stockpot with cold water so that it covers the chicken, season well with salt and black pepper and bring to the boil.
  3. Turn the heat down to simmer for 1 hour.
  4. Remove the chicken from the stockpot and set aside until cool enough to handle. Meanwhile continue simmering the stock for a further 1 hour.
  5. Shred the chicken away from the bones. Discard the skin and all the bones and set the meat aside until you need it.
  6. Remove the stock from the heat, strain and discard the vegetables. Set the stock aside until you need it.
The Pie
  1. Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  2. Heat the butter and olive oil in a large saucepan until the butter has melted. Add the onion and celery to the pan and fry gently for about 10 minutes when the vegetables start to turn translucent.
  3. Add the leeks, garlic, lemon zest, tarragon, thyme leaves and the bay leaf to the pan. Give everything a good stir then continue to fry gently for 15 minutes or until the leeks are softened.
  4. Add the sweet rice flour and mix well into the leeks until all the flour has been absorbed by the mixture. Stir continually with a wooden spoon letting the flour cook through for a few minutes.
  5. Pour in the vermouth and continue stirring for a couple of minutes until the wine has been absorbed.
  6. Pour 400ml of the stock into the pan. Stir continually until the flour dissolves into the stock and the sauce is thick and bubbling. Turn down to a simmer for 10 minutes.
  7. Add the poached chicken and the crème fraiche and season well with salt and pepper. Bring the mixture to a gentle simmer.
  8. Remove from the heat and pour into a 20cm round deep pie dish
  9. Take the ready-rolled puff pastry and cut a thick strip to place on top of the lip of your pie dish. Then place the rest of the pastry on top, cutting away the excess. Tuck onto the pie filling and pinch to the pastry on the lip of the dish.
  10. Whisk the egg and then brush over the top of the pie.
  11. Place the pie in the middle shelf of the oven and bake for 15-20 minutes until the pastry top is golden brown.

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