Gluten-Free Irish Chicken and Mushroom Pie For St Patrick’s Day
A delicious and comforting gluten-free pie filled with chicken and mushrooms, perfect for celebrating St. Patrick’s Day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Irish
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt and pepper to taste
- 1 gluten-free pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until softened.
- Stir in the shredded chicken, chicken broth, heavy cream, thyme, parsley, salt, and pepper. Cook until the mixture thickens.
- Pour the chicken and mushroom mixture into the gluten-free pie crust.
- Cover with another layer of pie crust or leave open-faced, as desired.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
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Notes
- For a richer flavor, add a splash of white wine to the filling.
- Feel free to add other vegetables like peas or carrots for extra nutrition.
- This pie can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg