Chicken and Pear Pie

Gluten Free Pastry

• unsalted butter, to grease
• 5 oz rice flour
• 2 ½ oz arrowroot flour
• 3 oz corn starch, plus extra to dust
• ¼ tsp salt
• 2 tsp xanthan gum
• 5 ½ oz unsalted butter, chilled
• 1 large egg
• 1 tsp apple cider vinegar
• 1 ½ oz water, chilled

Chicken and Pear Filling

• 2 garlic cloves
• 1 leek, white part only, cut into pieces
• 2 oz unsalted butter
• 24 oz chicken thigh, boneless and skinless, cut into cubes (1 in.)
• 3 sprigs fresh thyme, leaves only
• ½ tsp ground black pepper
• 2 oz water
• 2 - 3 tbsp corn starch
• 1 tbsp vegetable stock paste (see Tips)
• 2 oz white wine
• 5 ½ oz pear (approx. 1 pear) peeled, cored and cut into cubes (¾ in.)
• 2 oz heavy whipping cream (35% fat)