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Potato topped chicken pie
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Indulge in a comforting chicken and potato pie to warm up your winter days.
Ingredients:
  • 8 (about 1kg) chicken thigh fillets, cut into 3cm pieces
  • 200g speck, cut into batons (see Notes)
  • 12 pickling onions, peeled, trimmed
  • 1 carrot, peeled, thickly sliced diagonally
  • 2 celery sticks, trimmed, thickly sliced diagonally
  • 200g button mushrooms
  • 60ml brandy
  • 40g butter
  • 40g plain flour
  • 250ml white wine
  • 375ml chicken stock
  • 3 sprigs thyme sprigs
  • 2 dried bay leaves
  • 4 (about 800g) pontiac potatoes, very thinly sliced
  • 50g butter, melted, extra
Instructions:
  • Preheat oven to 160C. In a large flameproof casserole dish over medium-high heat, brown the chicken in batches until golden all over. Transfer each batch to a bowl before starting the next.
  • Cook the speck in the pan until crisp, then transfer to a bowl. Cook onions, carrot, celery, and mushrooms in the pan until lightly browned. Add garlic and cook for 1 minute. Pour in brandy and cook until reduced by half. Return chicken and speck to the pan, then stir in butter and flour until well combined. Add wine, chicken stock, thyme, and bay leaves, bring to a boil, then bake covered in a preheated oven for 1 hour until chicken is tender and sauce thickens slightly.
  • Preheat the oven to 200C. Toss the potato slices with extra butter in a large bowl, season generously with salt and freshly ground black pepper. Spread the potatoes evenly over the chicken mixture. Bake uncovered for 30 minutes until the potatoes are tender and beautifully golden.

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