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In a large bowl mix together the gluten free flour, xanthan gum and salt
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Rub in the dairy free spread until it resembles breadcrumbs
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Stir in the egg yolk and add the cold water
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Mix together until a ball forms
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Chill in the fridge for 30 minutes
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Heat some olive oil in a saucepan
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Add chopped leak and cook for 2 minutes
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Add the diced chicken, replace the lid and cook for 20 minutes stirring occasionally
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Add the flour and stir until the chicken is coated
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Add the stock and stir until thickened
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Stir in the cream, add pepper, stir in until bubbling then remove from the heat
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Add to one large casserole dish or 4 individual dishes
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Roll out the pastry into a flat sheet
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Cover with short crust pastry, cut a cross in the middle and brush with egg
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Bake at 200 C for 30 minutes for a large dish or 20 minutes for individual dishes
