1 Tbsp arrowroot starch (tapioca or corn starch also work)
½ cup frozen peas
2-4 sheets gluten-free puff pastry
1 egg (whisked)
salt & pepper
METHOD:
Preheat oven to 215 °C fan forced
Heat 1 Tbsp of olive oil in a large saucepan over high heat. Once hot, place the chicken in a saucepan and brown on both sides. Set aside for later
Add 1 Tbsp olive oil to the saucepan and sauté onion, garlic, carrot and celery for 5 minutes
Sift in the gluten free flour and stir for a minute. Add the chicken back in to the pan and pour over the wine or water, deglazing the saucepan
Add the stock, mustard and thyme to the saucepan. Season and bring to boil, then reduce heat to low and cover. Cook for 35-40 minutes
Remove the chicken and shred (with 2 forks or an electric mixer)
Combine arrowroot starch and a dash of water to a small bowl and whisk together (this should be a small amount of liquid). Add to the saucepan, stir well
Add frozen peas to the saucepan and simmer until the liquid thickens (stirring regularly)
Add the chicken back to the saucepan and stir through. Season to taste and leave cool for 30 minutes
In a pie dish, grease with olive oil and lay over thawed puff pastry. Make sure you cut to fit the dish with about 2cm overhanging
Spoon cooled filling into the dish and lay a second pastry sheet over the top of the chicken pie, and press the edges to seal. Make 3 small cuts in the tio to let stem escape when cooking
Brush with egg wash and bake for 20-25 minutes
To serve, season with salt flakes and fresh thyme!
