Gluten-Free Chicken Pot Pie

• 320 g Shortcrust pastry, gluten-free
• 45 g Unsalted butter
• 1 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 650 g Chicken thighs, boneless, skinless
• 30 g Cornflour
• 450 ml Chicken stock
• 250 ml Low-fat milk
• 2 tsp Dijon mustard
• 6 sprigs Fresh thyme
• 150 g Frozen peas

1. Heat the oven to 200°C (390°F). Take the pastry out of the fridge so it softens slightly while you make the filling.
2. Peel and finely dice the onion, then peel and dice the carrots. Trim and dice the celery.
3. Melt the butter in a large frying pan over a medium heat. Add the onion, carrot and celery with 0.5 tsp of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
4. Cut the chicken into bite-sized pieces, then add to the pan with the pepper and remaining salt. Cook for 5 to 7 minutes, stirring, until the chicken is mostly opaque on the outside.
5. Sprinkle over the cornflour and cook for 1 minute, stirring well so it coats the chicken and vegetables. Gradually whisk in the stock, then the milk, until smooth.
6. Add the mustard and thyme sprigs, then bring to a gentle simmer. Cook for 10 to 12 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through.
7. Stir in the peas and cook for 2 minutes, just until hot. Remove the thyme sprigs, then tip the filling into a baking dish.
8. Roll the pastry on a lightly floured surface (use a little cornflour) to about 3 to 4 mm thick, then lay it over the dish and trim the edges. Crimp to seal, cut a small steam hole in the centre, and bake for 25 to 30 minutes until deep golden and bubbling at the edges.
9. Leave the pie to stand for 10 minutes before serving so the sauce settles. Serve hot.

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