Chicken and mustard pot pie – gluten free

Chicken, cream and mustard pot pie

Chicken, cream and mustard pot pie

This works best if you have some of those individual pie dishes – as we all know, gluten free pastry is notoriously crumbly, so I didn’t even attempt to make a pie base and expect it to hold everything together, I thought just a nice, short pastry top would finish off the pie nicely.

The recipe serves four, I made enough pastry for eight pie tops, and froze half.  You can always just halve the pastry recipe if you don’t want that.  As most of the cooking is done in the frypan, you only need the oven long enough to brown the crusts.

Preheat the oven

Pie filling:

500g chicken mince;

1/4 cup frozen peas;

1 tbs prepared mustard (with the seeds);

1/4 cup cream.


Shortcrust pastry:

2 cups flour;

1 tsp baking powder;

1 tsp xanthan gum;

1/2 tsp salt;

125 butter, cut into small pieces;

1/4 to 1/2 cup water.