1 pack ready rolled gluten free puff pastry
For the filling
1 whole chicken, rubbed with butter or drizzled with olive oil
1 tbsp olive oil
6 rashers smoked streaky bacon, chopped into lardons
1 tsp chopped chives
45g lactose free butter
45g gluten free plain flour
225ml lactose free milk
200ml chicken stock
1 tsp wholegrain mustard
25g pack parsley, roughly chopped
1 egg, beaten, to glaze
Serves - 6
Heat oven to 180C/160C fan/gas 5. Season the chicken and roast for 1 hr 30 mins until the juices run clear when you cut into the leg.
In a large, non-stick frying pan, heat the oil, then fry the bacon. Mix the lactose free butter and gluten free flour into a paste and add to the pan, stirring to coat the bacon.
Slowly add the lactose free milk, stirring constantly to ensure the mixture doesn’t get lumpy. Add the chicken stock, cook for 2 mins, then add the mustard and remove from the heat.
Once the chicken is cooked, remove from the oven, leave to rest briefly and carve the meat, discarding the skin and bones. Add this to the pan along with the parsley.
Turn the oven up to 220C/200C fan/gas 6. Roll out two-thirds of the gluten free pastry and use to line a 25cm pie dish.
Spoon your filling on top, then roll out the remaining gluten free pastry for the pie topping.
Brush the edges of the gluten free pastry in the pie dish with water, then lay the top over it. Crimp and seal the edges and use any off-cuts for decoration.
Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape. Bake for 45 mins until golden.
Recipe adapted from: Good Food