Chicken and Vegetable Pie

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This is a filling main course meal, which contains no wheat, gluten or dairy. If a person can tolerate dairy, they should add one ounce, 25 grams of finely grated Pecorino (sheep’s) cheese to the pastry as it improves flavour.


75g (3oz) Rice flour

75g (3oz) Gluten free flour

1 teaspoon of Xanthan Gum

75g (3oz) Dairy free block margarine

3 tablespoons of water

pinch of salt



100g (4oz) Chopped, cooked chicken

50g (2oz) frozen, mixed vegetables

1 teaspoon of onion salt

4 teaspoons of Bisto gravy powder

250 ml of cold water.

Black pepper

1 teaspoon of dried parsley


1. Heat the oven at 200C, gas mark 6.

2. Put all the filling ingredients into a small saucepan and bring to the boil.

3. The gravy should thicken as it heats.

4. Pour the filling into an oven proof pie dish.

5. Meanwhile make up the pastry and roll out the required size. (Roll out between two sheets of cling film.)

6. Place the sheet of pastry over the pie dish. Seal the edges with a fork.

7. Make a hole in the middle and bake in the centre of the oven for 30 minutes.

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