Chicken & Leek Rosti

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!



Chicken and Chorizo Pie

After the ramen I made at the weekend I wanted to use up the chicken meat I had shredded after making the stock, and about 250ml of the broth/stock I had left over. I cam across this recipe on the Good Food website which made for a sumptious weeknight meal that I would have normally saved for a weekend due to the time I think it takes to make a good pie. As always I made a few changes to the original recipe – mainly the swap of cream for creme fraiche to make it lighter and using the recooked chicken I had in the fridge. If you don’t have the luxury of the chicken and stock leftover that I had of course you could follow the original recipe linked above to prepare from scratch.

Ingredients – serves 4 (or two greedy people having seconds!)

  • one white onion, finely diced
  • two garlic cloves, minced/grated
  • half a chorizo ring (about 120g), in round slices then halved
  • 2 tablespoons plain flour (I used gluten free)
  • 300ml chicken stock (homemade if possible for better flavour)
  • 100ml creme fraiche
  • chicken meat from 20 wings (about 500g), shredded
  • large handful of parsley, chopped
  • 250g puff pastry
  • splash of milk for brushing (or egg wash if you prefer)

Method – takes about 45 minutes (if chicken is already cooked)

Sweat the onion and garlic in olive oil in a frying pan for 5-7 minutes until soft. Add the chorizo and fry for a few minutes until it starts to crisp and release its own oil. Stir in the flour, allow to cook for 30 seconds and then stir in the chicken stock.

Stir and let the stock heat through and thicken with the flour. Add the creme fraiche and allow to heat through, stirring slowly. Add the chicken and cook for a minute or so until warmed through. Decide if the consistency is thick enough – if not use cornflour to thicken. Stir through the parsley and a grind of black pepper. The chorizo and stock should mean salt isn’t needed but check for seasoning and add if needed.

Pour the filling into a pie dish that it will pretty much fill. You don’t want too much space between the filling and the pastry.


Roll the pastry out until about half a centimetre thick. Brush the edge of the dish with milk and place the pastry over the top, finishing with our choice of edging. I like to use the end of a fork to press down the edges and then use a knife to trim. Make some fun decorations with the trimming and use milk to stick them on the top! Brush the pie all over with milk or egg wash and use the tip of a knife to put two small air holes in the top of the pastry. Put the pie in a pre heated oven (180 degrees fan) on a baking tray (in case of spillages!) for half an hour until the pastry is golden and crisp.


Serve with some green veg and enjoy!