500g gluten free puff pastry, plus gluten free flour for dusting

2 skinless cooked chicken breasts

½ zucchini grated

1 carrot, chopped

½ stalk celery, chopped

6 tbsp lactose free double cream

1 tsp Dijon mustard

1 egg, beaten

oil, for brushing

Serves - 4


Turn the oven on to 180C/160C fan/gas 4. Roll out the gluten free pastry on a floured surface and trim to make a rectangle about 24 x 36cm.

Cut the gluten free pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.

Push each square into the oiled tin, making sure it is pushed right into the edges

Use scissors or a small knife to cut the chicken into strips, then cut into chunks.

Put chunks in a bowl. Add the vegetables, lactose free cream and mustard. Mix together.

Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don’t worry if they don’t cover all the filling.

Brush the gluten free pastry with the beaten egg. Put them in the oven for 35 minutes or until they brown and the filling bubbles.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Mini chicken and vegetable pies