Gluten-free chicken and leek pie

Put flours, potato starch and xanthan gum in the bowl of a food processor and pulse until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg and water, then process until mixture comes together to form dough. Turn dough out onto a lightly floured surface and knead until smooth. Form dough into a 3cm-round disc and enclose in plastic wrap. Refrigerate for 30 minutes or until firm.

Meanwhile, heat oil in a large frying pan over a medium heat. Add onion and leek. Cook for 8 minutes or until softened. Add chicken and cook for 10 minutes or until just cooked through. Sprinkle extra plain flour over chicken mixture and stir until well combined. Pour cream over chicken mixture and stir until sauce comes to the boil and thickens. Stir through mustard, then season with salt and pepper. Simmer for 5 minutes. Transfer to a large bowl and set aside to cool.

Preheat oven to 200°C. Grease a 6-cup capacity baking dish with melted butter. Spoon chicken mixture into prepared dish. Remove dough from fridge and roll out between 2 sheets of baking paper until 3mm thick. Place over chicken mixture, trimming edges. Re-roll scraps and use to decorate pie. Make a small cross in the centre of pie to allow steam to escape. Brush pie and decorative edges with extra egg. Bake for 25-30 minutes or until pastry is golden and cooked through. Serve.

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