This is an adapted version of a recipe given to me by my mum when I went to Uni. Her version was mainly chicken, leek and tarragon but I’m not a huge fan of tarragon. I also love mushrooms with chicken so I like to add those in! As I try and stick to a gluten free diet a potato rosti topping to a pie filling is a great alternative and I love the texture it creates. I would really recommend trying the rosti on your favourite pie filling even if you don’t try my chicken recipe! The filling here is super quick to make though which is great for a weeknight.
I used pre cooked chicken – this is a perfect way to use up the leftovers. You could use uncooked chicken though, it would just need to be fried off with the vegetables early on in the recipe. I also make too much filling so I can freeze batch for another day – technically it would serve 6 if all served in one go (and it would need more topping).
Ingredients – serves 2/3 twice if freezing half a batch
- large knob of butter
- 1 white onion, finely diced
- 2 leeks, sliced in rings
- 200g chestnut mushrooms, in chunks
- good splash of white wine
- 200ml chicken stock
- 250ml creme fraiche
- meat from the equivalent of 6 roasted chicken thighs, shredded into chunks
- small bunch of chives finely chopped
- 2 large potatoes
- 50g butter
Start by getting the potatoes on to boil. Cut them in half but keep the skins on. Boil in salted water for 8-10 minutes. You don’t want them overly soft so dont let them cook too long.
Sweat the onions and leeks in butter (if you add a tiny but of oil as well it will stop the butter getting too hot and burning). Add the mushrooms as it starts to soften and cook until the mushrooms have released their water and start to brown.
Add the wine and let it cook off for 30 seconds. Stir in the creme fraiche and stock (only add all of the stock if necessary – add more or less depending on how saucy you want it).
Add the chicken and chives, and season with salt and pepper. Allow to heat through and for the sauce to thicken slightly.
The potatoes should be ready to be strained by now. Put on some rubber gloves and use a cheese grater to grate them. You will end up with the potato skin being pushed out and left over which means you shouldn’t waste any potato flesh.
Pour the chicken filling into an oven dish. Distribute the potato evenly over the top. Melt the butter in a saucepan and drizzle over the top of the potato then season with salt and pepper.
Put in a pre heated oven at 180 degrees celsius for half an hour or until the potato starts to brown and crisp at the edges.
Serve with green vegetables and enjoy!