Preparation:  30 minutes

Cooking:  approx. 40 minutes

Ingredients:

Pie crust

Makes two 25cm crusts, enough for one large pie or 6 small pies.

• 3 cups all purpose gluten free flour (recipe)
• ½ teaspoon salt (leave out if using salted butter)
• 2 tsp xanthan gum (leave out if flour mix has it already added)
• 250g or 1 cup cold butter – cut into small pieces
• 8-10 Tbsp preferred cold milk

Pie filling 

• 2 Tbsp unsalted butter
• 2 medium carrots, washed and chopped or approx. 1.5 cups.
• 1 stick of celery, washed and chopped
• 6 cloves of garlic, minced
• 1 tsp of salt
• 1 medium onion, diced
• 1 cup of chopped leek, approx.
• 1 cup button mushrooms, sliced
• 1/4 cup gluten free all-purpose flour
• 2 cups organic chicken stock  (recipe)
• 1 Tbsp. dijon mustard
• 1 Tbsp fresh thyme leaves, chopped
• 1 Tbsp fresh sage leaves, chopped (optional)
• 1/2 tsp. ground black pepper
• 2 cups cooked organic chicken, chopped
• 1/2 cup frozen or fresh peas
• 1/4 cup chopped fresh parsley

Directions:

1. Pre heat the oven to 200°C.  In a medium mixing bowl, combine the flour, salt, and xanthan gum.
2. Add the cut butter into the flour mix.
3. Add the milk and massage  / knead the ingredients until the dough is formed and holds together.  (Add additional milk if need be – the dough needs to be moist and easy to roll).
4. Divide the dough in half.  Take one half and roll out on a gluten free floured surface or between two sheets of baking paper until about 25cm in diameter.
5. Place into the pie dish and trim the edges.  Place into the fridge until you’re ready to use it along with the other half.
6. To make the filling, add the butter into a medium pot and melt, then add the onion, leek, carrots, celery and salt into a medium sized pot and saute until just tender.
7. Add the herbs and garlic, cook for about 1 minute until aroma releases.
8. When cooked sprinkle in the flour and mix through the vegetable mix.
9. Add the dijon mustard to the stock and combine well.
10. Pour the stock into the vegetable mix, stir and gently bring to the boil until the mix starts to thicken.
11. Add in the cooked chicken and mushrooms and combine well.  If too thick, add a little more stock or water.
12. Take the rest of the dough in the fridge, you might need to warm up and knead in your hands first, then roll out to a diameter of approx. 25cm again.
13. Take the pie base and pour the prepared filling into the pie tin.
14. Cover with the top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape eg use a fork.
15. Bake for 30 to 35 minutes, or until pastry is golden.
16. If you can wait, cool for approx. 15 minutes before serving!