Gluten Free Cassava Flour Chicken and Mushroom Pot Pie

Gluten Free Cassava Flour Chicken and Mushroom Pot Pie

You're absolutely going to want to add this to your recipe repertoire. Comfort food at it's best, also a great recipe to add to Sunday weekly prep for a quick weekday meal filling and pastry can both be frozen.  


  • 1 tbsp olive oil
  • 25g butter
  • 1 small brown onion, finely chopped
  • 250g button mushrooms, quartered
  • 2 tsp fresh parsley 
  • 2 tsp fresh thyme leaves
  • 3/4 cup milk
  • 2/3 cup pure cream
  • 3 poached free range chicken breasts chopped 
  • 1 egg, lightly beaten


  • Step 1. Preheat oven to 180°C. Grease a 6cm deep, 6-cup capacity round ovenproof dish.
  • Step 2. Heat oil and butter in a large frying pan over medium-high heat. Add onion and mushrooms. Cook, stirring, for 3 to 4 minutes or until mushrooms are golden and tender. Add cassava flour and thyme. Cook, stirring, for 1 minute. Gradually stir in milk and cream until sauce is smooth, then add parsley. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Stir in chicken (already poached in a brine of your choice until soft). Reduce heat and simmer for 30 min stirring regularly. Let mixture Cool for a further 10 minutes to thicken. (This filling can be made ahead of time and frozen for convenience) 
  • Step 3. Spoon chicken mixture into prepared dish. Place pastry over filling, trimming to fit dish. Press edge with a fork to seal. Brush pastry with egg. Cut two small slits in top of pastry.
  • Step 4. Bake for 20 to 25 minutes or until pastry is puffed and golden. Serve pie with your choice of side. 

This recipe is great for using all left over chicken. 

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