There is very little better than a tasty pie, especially on a cold day! I don’t think you can beat the classic combination of chicken and mushroom however of course if mushrooms don’t agree with you or you want to make this more FODMAP friendly, you could easily substitute it with peppers, courgette or carrots.
2 chicken breasts
3 spring onions (green parts only)
100g sliced mushrooms
1 glass white wine
1 tbsp. garlic-infused oil
2 tbsps. gluten free plain flour blend
1 sheet of gluten free puff pastry
Add the chunks of chicken to a pan with the oil and fry gently until brown and golden. Remove the chicken from the pan then fry the spring onions and add the mushrooms. Once the mushrooms have started to soften, add the white wine, salt and pepper and reduce.
Whisk the flour into the milk until combined then add to the mushrooms and cook slightly until it starts to thicken. Stir in the butter and chicken and warm through.
Cut pastry to cover the top of your pie dish/dishes. Brush with an egg wash then bake in the over for around 20 minutes until the pastry has puffed up and is golden brown.
Enjoy with rustic vegetables and potatoes.