Gluten Free Chicken Picnic Pies

Chicken Picnic Pies

Chicken Picnic Pies




Ideal for an outdoor meal or for after-school snacks, these gluten-free chicken picnic pies are sure to delight!


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten-Free flour for dusting

  • 3/4 lb chicken, ground

  • 4 slices bacon

  • 1 tablespoon butter, unsalted

  • 1 1/2 tablespoon gluten-free flour

  • 1 cup milk (any type)

  • 1/2 teaspoon chicken stock powder

  • 1/2 cup leeks, chopped (white part)

  • 1 oz blue cheese, crumbled

  • 1 egg, lightly beaten for egg wash

  • vegetable oil for frying

  • Additional Tools
  • sandwich sealer (optional)


  • Bring dough to room temperature. Heat oil to 375°F.

  • In a medium-sized saucepan, dry fry chicken and bacon until cooked, then set aside.

  • Melt butter in a sauce pan (you can use the same one, just remove the chicken mixture).

  • Dust counter with gluten-free flour. Take dough and roll it out to approximately 1/4-inch thick.

  • Cut into rounds or squares then take about a tablespoon of filling and put in the center of the dough. Brush edges with egg wash and place another round on top. Press edges tightly. You can use a cut-and-seal press as well.

  • Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.

  • Baking Method
  • Heat oven to 375°F.

  • After pies are formed, place on a greased sheet pan and egg wash the tops.

  • Bake for approximately 20 to 25 minutes or until golden brown.

  • You can freeze and reheat as needed. Heat oven to 375°F bake until internal temp of 165°F is reached, approximately 15 to 20 minutes.