Ingredients

• 400g chicken

• 1 tbsp Gluten-free flour

• 1 cup chicken stock

• 2 tbsp butter

• 500g frozen mixed vegetables

• 1 sheet puff pastry

Instructions

1. Preheat oven to 200 C.

2. Brown chicken.

3. Thicken with flour.

4. Add stock and bring to boil. Then reduce heat to a simmer until the sauce thickens, about 2-3 min.

5. Add butter and frozen vegetables.

6. Assemble pot pie: pour chicken filling into pie dish and top with puff pastry.

7. Bake for 15-20 min, until puff pastry is golden.