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Gluten-Free Chicken, Fennel & White Bean Pie

Susan Hougui |
When it comes to making a gluten-free chicken, fennel & white bean pie like this, I prefer individual, smaller portions to prevent me from eating the whole thing. I recently discovered a three-pack of disposable aluminum muffin pans, which work perfect for these little tummy-warming beauties. Regardless of being disposable, I get at least three to four uses out of each aluminum tray.

Makes 8 small pies


  • 1 onion, diced
  • 1 small bulb of fennel, diced
  • 2 Tablespoons olive oil
  • Pinch of ground nutmeg
  • 1 small can of white beans, drained well
  • 6 chicken thighs (skinless and boneless) cut into ½ inch cubes
  • 3 medium sized potatoes, washed and scrubbed well
  • ground white pepper
  • salt
  • ½ cup flat leaf parsley, chopped
  • corn starch (optional for additional thickening)
  • 1 package GeeFree Puff Pastry
  • 1 egg beaten with 2 Tablespoons of water

Step 1 Image


  1. In a medium sized pot over a moderate heat, cook the onions and fennel in olive oil till soft.
  2. Add in the chicken thighs, along with the pinch of ground nutmeg, and cook for a few minutes till chicken changes color. Add in just enough water to cover the meat.
  3. Bring to a boil and then reduce heat to a simmer. Cook uncovered for about 20-25 minutes.
  4. Grate the potatoes with skin and add to the chicken mixture. Continue to cook for a further 5-8 minutes until the mixture has thickened. If mixture is looking a little thin, feel free to thicken with a little extra grated potato or cornstarch diluted with a little water. Season with salt, ground white pepper and chopped parsley.
  5. Remove from heat and allow to cool completely.
  6. Preheat oven to 375F/190C.
  7. Using a rolling pin, roll pastry out into one large piece with the addition of a little potato starch to prevent sticking. (Roll to approximately half of the thickness in which the pastry comes.)
  8. Using a pastry cutter or a small knife, cut rounds that measure approximately 3½ inches in diameter. Place the rounds in the aluminum foil muffin pans and repeat eight times.
  9. Fill each lined pie mold with the chicken filling, almost to the top, leaving a slight gap.
  10. Using a slightly smaller cutter or a knife, cut small circles of pastry to cover each pie.
  11. Brush the rim of each pastry case with egg wash before covering with a lid and crimping seams together.
  12. Pierce each pie top with a small knife a couple of times to allow for steam to escape whilst baking.
  13. Place into the oven and bake for 15-20 minutes or until golden.
  14. Allow to rest for 5 minutes before removing from aluminum tray and serving.

Recipe courtesy of Chef Jason Roberts in partnership with GeeFree

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