Chicken & Herb Rösti-topped Pies
This hearty and comforting chicken and leek pie is the ultimate weeknight dinner. Tender chicken pieces are cooked in a creamy sauce with mushrooms and leeks, then topped with a fluffy mashed potato crust. With the earthy flavors of tarragon and chestnut mushrooms, this dish is sure to warm your soul and satisfy your hunger. Serve this delicious pie to your family and friends for a cozy and delicious meal.
— Constant Cookbook
Ingredients
- 3 large potatoes , about 750g
- 6 skinless boneless chicken thighs , cut into chunks
- butter
- 1 large leek , chopped
- 250g chestnut mushrooms , quartered
- 1 tbsp plain flour
- 250ml milk
- 150ml single cream
- small bunch tarragon , chopped
Instructions
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
- Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.
Cook Time
1M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 462 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 0.93 milligram of sodium
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