Gluten-free chicken pie

• gluten-free flour↗175g g
• chilled butter85g g

  coarsely grated

• mature cheddar↗50g g

  grated

• coarse grain mustard↗1 tsp tsp
• butter↗25g g
• sunflower oil↗2 tbsp tbsp
• skinless boneless chicken↗500g g

  breasts, cut in chunks

• leeks↗2

  thickly sliced

• hot chicken stock↗350ml ml
• gluten-free flour↗1 tbsp tbsp
• watercress↗85g g

  chopped

• crème fraîche↗4 tbsp tbsp
• milk↗1 tbsp tbsp

  for glazing

Step-by-step instructions

1. 1

   Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.

2. 2

   Heat the butter and oil in a pan and fry the chicken for 5 mins until golden. Add the leeks and fry for 2-3 mins until softened. Add the stock, bring to the boil then cover and simmer gently for 15 mins.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and leeks to a 1.2-litre pie dish with a slotted spoon – leave the stock in the pan on a low heat.

4. 4

   Mix the flour and 1 tbsp cold water together to form a paste. Thin with 2 tbsp stock, then add to the pan with the rest of the stock and stir non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks.

5. 5

   Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.