I must admit that since being diagnosed with Coeliac Disease I haven't really had pie. I've made pies with mashed toppings, like roast chicken with sweet potato and the traditional Shepard's pie, however I haven't had pie with a pasty top and/or bottom.

The other night whilst picking our fish for dinner, I wandered off (as I must admit I'm not a fan of looking at all those wet googly eyes, not to mention the smell)to peruse the shelves i found Emmaline's Gluten Free Chocolate Cake which is processed on a line that contains wheat, so this was clearly not going in my shopping basket - and I hope not in yours! I found gluten free meringues, but after the lemon meringue tart last week I just couldn't face them, a packet of dark chocolate coated apricots fell into the basket though, which was pure coincidence as the last packet ran out a little over a month ago and I was getting sick of having muscat for dessert... over to the frozen section and I eye up the various gourmet $19.95 for 500ml tubs of icecream and low and behold I FINALLY find The Pastry Pantry's Gluten Free (amongst other things) pastry! How excited am I (once get over the cost comparison of Sara-Lee v Pastry Pantry which is about right considering all Gluten Free groceries are more expensive) that I can cheat and not make pastry for a pie - ecstatic! I reach into the cold and grab the Rough Puff, popping it into my basket I head to the checkout at which point my man has picked out some lovely pink snapper and I (YAY!) didn't have to return to the fish market!

I chose to simply use the pastry as the topping to the pie (with the unused bits thrown over some cinnamon and nutmeg stewed apples as an ad-hoc apple pie), however you can do top, bottom, sides, whatever you wish with yours. I must admit that I'm still mastering Gluten Free pastry which will eventually hit this blog, but in the meantime I am delighted to have this shortcut!

Gluten Free Chicken & Leek Pie

1 cooked chicken, stripped and in bitesize pieces

1 leek, trimmed, washed and thinly sliced

6 mushrooms, washed and sliced

400ml milk

1 cup parmesan

1/3 cup dry white wine plus extra for drinking whilst cooking

3 tblspn butter

2 tblspn GF cornflour

2tsp grain mustard

pepper

1 portion of gluten free shortcrust or puff pastry (homemade or bought)

In a fry-pan sauté the leeks in 1/2tsp butter, add mushrooms and sauté till leeks are transparent (I advise putting the lid on the fry-pan). Remove from heat.

In a medium saucepan melt remaining butter and mix in cornflour to form a thick paste, slowly add milk in small batches until all milk is in the saucepan, whisk if lumps have formed. Add wine and mustard and simmer for 5 minutes or so until sauce thickens, add parmesan and stir until combined.

Place chicken and sauce to fry-pan containing leek and mushrooms and stir until combined. Transfer to pie dish and cover with pastry, pressing down around the edges, create a small cross in the middle of the pastry to allow steam to escape. Heat in oven until hot and pastry is cooked and browned.

My mum always served this with rice so I continue to do so adding some steamed beans for 'something green' and of course a glass of white wine.