Gluten Free Chicken Satay Pie

Chicken Satay Pot Pie!
Finally a normal tasting gluten free pie... I am a skeptic about trying new pies... I am sick of pastry that tastes like plastic... But this pie, This pie ROCKS!

Ingredients:

Filling:
1 Large Shallot, Diced Up
1 Tablespoon Rice Bran Oil
2 Stalks of bok Choy Finely Sliced (spinach is fine if you do not have this)
275g Skinned and Boned Cooked Chicken Chopped (2 Cups)
1/2 Cup Of GF Chicken Stock, (Yeo's) Satay Sauce

Topping:
1 Cup Wheat and Gluten-Free Baking Mix
3/4 Teaspoon of Gluten Free Baking Powder
Pinch of Salt
25g Butter
1/2 Cup Milk

Lets Make Pie:

Preheat the oven to 200C
Saute the Shallots in the oil in a saucepan until they soften.
Add the bok choy(or spinach) and cook for 30 seconds.
Add the chicken and the combined chicken stock and satay sauce. Bring to the boil.

Spoon into one large baking dish or four individual dishes.

Sift the baking mix, baking powder and salt into a bowl.

Grate in the butter and mix with your finger tips.

Add the milk, stirring until a soft dough forms. Dot roughly over the top of the chicken.

Bake for 25-30 mins until the top is golden and the chicken bubbling. Serves 4.