Gluten-free creamy chicken and mash pie recipe
 This gluten-free twist on a comforting classic is going to head straight into your weekly rotation. Cheesy mash and creamy chicken - what's not to love? 4-5 medium/large potatoes, such as Maris Piper, peeled and chopped2 tbsp butter1 tbsp milk2 tsp wholegrain mustardhandful grated cheese, such as cheddarsalt and freshly ground black pepper 4-5 medium/large potatoes, such as Maris Piper, peeled and chopped 2 tbsp butter 1 tbsp milk 2 tsp wholegrain mustard handful grated cheese, such as cheddar salt and freshly ground black pepper 2 tbsp garlic-infused oil1 tbsp butter400g/14oz chicken thighs, skinless and boneless, chopped into bite-sized chunks100g/3½oz leek, finely chopped or 1 onion, finely chopped2 tbsp cornflour250ml/9fl oz gluten-free chicken stock150ml/5fl oz milk 1 tbsp dried thyme1 tbsp cream cheesesalt and freshly ground black pepper1 tbsp fresh chives, finely chopped, to servegreen vegetables, to serve (optional) 2 tbsp garlic-infused oil 1 tbsp butter 400g/14oz chicken thighs, skinless and boneless, chopped into bite-sized chunks 100g/3½oz leek, finely chopped or 1 onion, finely chopped 2 tbsp cornflour 250ml/9fl oz gluten-free chicken stock 150ml/5fl oz milk 1 tbsp dried thyme 1 tbsp cream cheese salt and freshly ground black pepper 1 tbsp fresh chives, finely chopped, to serve green vegetables, to serve (optional) Method Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes. Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling.Preheat the oven to 220C/220C Fan/Gas 6.Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes.Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes.Remove the pan from the heat and stir in the cream cheese.Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes.Finish with a sprinkle of chives and serve alongside your favourite green veg. Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes. Place the potatoes into a large saucepan of salted water on a high heat. Bring to a boil then reduce the heat and simmer until the potatoes are tender, around 15 minutes. Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling. Drain the potatoes then mash with the butter, milk and mustard. Season with salt and pepper and put to one side whilst you make the filling. Preheat the oven to 220C/220C Fan/Gas 6. Preheat the oven to 220C/220C Fan/Gas 6. Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes. Heat a large ovenproof pan (around 26cm/10½in diameter) over a medium heat. Add the garlic oil and butter and allow to melt. Add the chicken thigh pieces and fry until sealed and evenly browned. Add the leek and cook until softened, around 5 minutes. Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes. Sprinkle in the cornflour so it coats the chicken and leek, then add the stock, milk and thyme and season with salt and pepper. Let it simmer until it starts to thicken into a gravy-like consistency, this should only take a few minutes. Remove the pan from the heat and stir in the cream cheese. Remove the pan from the heat and stir in the cream cheese. Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes. Top the pie with the mashed potato, you can smooth it over or use a fork to make a pattern through the mash. Sprinkle the grated cheese over the top and bake until golden – about 25 minutes. Finish with a sprinkle of chives and serve alongside your favourite green veg. Finish with a sprinkle of chives and serve alongside your favourite green veg. Recipe tips This pie freezes well, just portion into air tight containers and freeze for up to 3 months. Allow to defrost in the fridge and then reheat in the microwave until piping hot.