Cook the filling

• Melt the butter in a frying pan and soften the onion, carrot and celery.
• Stir in the gluten-free flour and cook briefly, then pour in the chicken stock and cream.
• Add the chicken and peas, season with salt and pepper and simmer until thickened.

Prepare the pastry

• Roll out the gluten-free pie crust and cut out rounds for the bases and lids.
• Press the base rounds into the cups of the muffin pan.

Fill and seal the pies

• Spoon the cooled filling into the pastry cups.
• Top with the pastry lids and crimp the edges to seal.
• Brush the tops with beaten egg and cut a small vent in each.

Bake

• Bake until the pastry is golden and the filling bubbles.

Rest and serve

• Let the mini pies cool slightly in the pan before lifting them out.