I know, I know. I have several versions of chicken pies, and a couple of chicken and leek pies. But this has rosti topping so it’s different, so it’s fine.
Although I’m not entirely sure if it’s rosti or just potato in batons. The recipe said it was rosti. But I’m not convinced.
Anyway, it was nice. Takes a bit of effort, but you get a very satisfying pie out of it.
- 600g skinless chicken breasts
- 200ml chicken stock
- 120ml white wine vinegar
- 2 leeks
- 1 garlic clove
- 320g carrots
- 200g peas
- 100g mushrooms
- 1 tablespoon of chicken gravy granules
- 2 large handfuls of tarragon
- 600g potatoes
- 2 eggs
- Green beans to serve
Preheat the oven to 190C and cook the chicken breasts for 15-20 minutes, or until they are cut through. Then reduce the oven heat to 180C and cut the chicken into cubes.
Whilst the chicken is cooking, peel the potatoes and cut them into batons. Then boil them for 3 minutes in a pan of water. Drain well, put in a bowl and leave to cool. When they’re cool add the two eggs, some black pepper and a pinch of salt. Mix well until the potatoes are evenly covered.
Whilst the potatoes are cooking/cooling, prepare the vegetables. Trim the ends off the leeks and slice them thickly. Then peel and slice the carrots (I just kept using the peeler to get long carrot ribbons) and slice the mushrooms. Put the stock, white wine vinegar, leeks, crushed garlic clove, carrots, peas and mushrooms in a pan before cooking over a moderate heat for 15 minutes.
The leeks should be nice and soft when they’re finished. Then add the gravy granules to the pan and mix well. Add the chicken and the tarragon to the pan and cook for another 5 minutes, stirring frequently.
Transfer the mixture to your pie dish. You can either make one enormous pie or use individual pie dishes. I went for the individual ones, just because I like them. Then, spread the potato mix over the top.
Bake in the oven for 20-25 minutes, or until the topping is golden and it smells lush.
Serve with the steamed green beans. The top of the pie should be crispy and lovely, but the inside will be soft and juicy like this: