Creamy Chicken, Mushroom & Herb Pies

Method

1. Heat olive oil in a large saucepan over a medium-high heat. Season the chicken with salt and pepper, add to the pan in small batches, until well browned on all sides. Remove from pan and set aside for later.
2. Add remaining olive oil to the pan over a medium-low heat. Add the celery, onion, garlic, mushrooms and turmeric, stirring to combine, cover and cook for 10 minutes of until onion is soft.
3. Add the cornflour, stirring to combine followed by chicken stock and lemon zest. Return browned chicken to the pan, then bring to the boil, reduce heat to low, cover and cook for 20 to 30 minutes or until mixture thickens.
4. To finish add, cream, lemon juice and herbs to the mixture, check the seasoning, transfer to a bowl and allow to cool completely.
5. Preheat oven to 200°C (180°C fan-forced).
6. Dust bench with Gluten Free Flour (please view our Video on how to roll), Roll the Gluten-free sour cream shortcrust pastry to a thickness of 4mm and cut 8 x 16cm rounds to line the bottom of the pie tins and 6 x 13cm rounds for the tops. Evenly divide the cooled chicken mixture between the eight pie cases. Brush the edges with the egg glaze.
7. Cover each pie with a 13cm pastry round, pressing the edges with a fork to seal. Cut an air hole in the top of each pie and brush pie tops with egg glaze. Place pies on a baking tray, bake in preheated oven for 1 hour or until pastry is cooked and golden. Allow pies to stand in pie tins for 5-10 minutes to cool slightly, before turning out.
8. Tip: To save time you could pop the filling into ceramic pie dishes then top with a pastry lid, if doing this you will only need 1 packet of pastry.
9. Note: Suitable for freezing.