Gluten-Free Moravian Chicken Pie

free of gluten/dairy/soy

adapted by carrie of


1 - 8" or 9" prepared gluten-free pie crust, unbaked (store-bought or homemade -- scroll to the bottom of the page for the pie crust recipe)


2 1/2 cups cooked chicken (or the cooked meat from a small roasting chicken)

2 tablespoons butter

3 tablespoons brown rice flour

1/2 teaspoon sea salt

1 teaspoon ground pepper

1- 1 1/2 cups gluten-free chicken broth (or use the broth from cooking the chicken)

Crumble Topping:

1/4 cup brown rice flour

3 tablespoons butter

pinch salt


Preheat oven to 350 degrees. In a medium saucepan melt 2 tablespoons of butter over medium heat. Add 3 tablespoons of brown rice flour, sea salt, and ground pepper. Whisk to cook flour in the butter for 2-3 minutes. Slowly pour in the gluten-free chicken broth. Start with 1 cup and if you want a more "saucy" pie add the additional 1/2 cup of broth. Whisk over medium heat for 3-5 minutes until sauce has thickened. Add cooked chicken to the sauce. Cook for an additional 3-4 minutes to heat chicken through. Pour chicken and sauce into the prepared gluten-free pie crust. In a small bowl mix together the topping ingredients: 1/4 cup brown rice flour, 3 tablespoons of butter, and a pinch of salt. Sprinkle the crumbly mixture evenly over the surface of the pie. Bake for 45 minutes to 1 hour until the sauce around the edges of the pie is bubbly and the top of the pie is golden brown. Allow pie to cool for about 20 minutes before serving. Serve with steamed veggies on the side or a fresh green salad. This pie is delicious hot or cold!