Chicken pie with cheesy crust

To keep it gluten-free, when using mustard check that there is no added wheat flour or malt vinegar.

Cheesy pastry

175 g	Gluten-free flour, (1.5 cups) (Main)
75 g	Cold butter
50 g	Tasty cheddar cheese (Main)
1 medium	Egg
1 tsp	Dijon mustard
1 Tbsp	Chilled water

Filling

500 g	Boneless skinless chicken breasts (Main)
2 Tbsp	Canola oil
1	Large onion
1 cup	Chicken stock, hot (Main)
1 Tbsp	Rice flour, or cornflour
1 Tbsp	Water
1 tsp	Dried tarragon
1 tsp	Dijon mustard
1 cup	Frozen peas, thawed
2 Tbsp	Chopped parsley

Directions

1. Place the flour in a bowl and grate in the butter. Add the cheese, egg, mustard and enough water to bind. Mix well — with your hands or a food processor — until completely combined. Wrap and chill for at least 30 minutes.
2. Cut the chicken into 2.5cm chunks. Heat the oil in a large non-stick frying pan. Lightly brown the chicken on all sides. Add the onion and cook, until softened. Add the stock. Cover and simmer for 15 minutes.
3. Combine the flour with a little water and stir into the pan, simmering until thickened. Add the tarragon, mustard, peas and parsley and simmer for another 5 minutes. Cool.
4. Preheat the oven to 200°C.
5. Place the chicken in a shallow pie dish or four individual pie dishes. The mixture should come close to the top.
6. Roll out the pastry between two sheets of baking paper until about 7mm thick. Remove the paper and place the pastry over the chicken. Trim. Make a small hole in the top. Brush the top with milk, if preferred.
7. Bake for about 30 minutes until the pastry is golden and the filling is bubbling.

See more of Jan's gluten-free recipes

• Polenta bruschetta
• GF apple and berry crumble
• Flour-free chocolate chip cookies