Make the gluten free pastry according to the recipe -
Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil, then stir in the flour for 1 min.
Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the lactose free cream, chives and seasoning. Pour over the pie filling and leave to cool.
Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish.
Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn’t sealed up). Cook for 30-
2 tbsp olive oil
400g chicken breasts, cut into small chunks
roughly 450g leftover roast potatoes, large ones halved
1 tbsp chopped chives
1 heaped tbsp gluten free plain flour, plus extra for dusting
200ml white wine
400ml chicken stock
3 heaped tbsp lactose free cream
375g gluten free shortcrust pastry -
beaten egg, to glaze