Add the flour, xanthan gum, salt (and sugar if using) to a large mixing bowl and stir together. Cut the cold into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.

Crack the two eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.

Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.

Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!

Once the dough is chilled, pre-heat the oven to 200'C / Fan 180'C / Gas Mark 6. Remove the pastry from the fridge and roll out onto a floured surface. If easier, you can roll between two pieces of clingfilm or baking paper.

Once around 5-6mm thick, use the rolling pin to lift the pastry over a 20cm pie dish. Gently press down the pastry to fit the dish and trim the edges. Brush the edges with a little egg wash.

In a large bowl, add the chicken, stuffing, cooked veg and gravy and mix well.

Spread the bread sauce over the base of the pie using the back of a spoon. Then pour in the filling and level out. Dollop the cranberry sauce on top at random.

Re-roll the leftover pastry to 5-6mm thick and lay over the top of the pie. Press the edges together with a fork and trim. Brush the entire pie top with egg and create a slit in the centre for the steam to escape.

If you like, you can re-roll any extra pastry and cut out stars or festive shapes to stick to the top of the pie. Brush with extra egg.

Place the pie in the centre of the oven and cook for 40 minutes until golden on top. Serve hot.