• 175g gluten-free flour
  • 85g chilled butter , coarsely grated
  • 50g mature cheddar , grated
  • 1 tsp coarse grain mustard
  • 500g skinless boneless chickenbreasts, cut in chunks
  • 25g butter
  • 2 tbsp sunflower oil
  • 2 leeks , thickly sliced
  • 350ml hot chicken stock
  • 1 tbsp gluten-free flour
  • 85g watercress , chopped
  • 4 tbsp crème fraîche
  • 1 tbsp milk for glazing


  1. Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
  2. Fry the chicken in the hot butter and oil for 5 minutes until golden. Add the leeks and fry for 2 -3 minutes until softened. Add the stock, bring to the boil then cover and simmer gently for 15 minutes.
  3. Preheat the oven to 200C/gas 6/fan 180C.Transfer the chicken and leeks to a 1.2 litre pie dish with a slotted spoon – leave the stock in the pan. Make a paste with the flour and 1 tbsp cold water. Thin with 2 tbsp stock then add to the pan and stir on the heat non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks. Cool.
  4. Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.