Difficulty: Beginner
Servings: 6
Prep Time: 30 Mins
Cook Time: 40 Mins
Description
Potato Dauphinoise Chicken Pie
Ingredients
- FOR THE DAUPHINOISE
- 500g floury potatoes
- 2 large garlic cloves, crushed
- 250 ml double cream
- FOR THE FILLING
- 1 tbsp. olive oil
- 600g skinless, boneless chicken thighs, cut into 3cm chunks
- 1 leek, finely sliced
- 200g baby button mushrooms, halved
- 1 1/2 x 295g tins condensed mushroom soup, we used Campbell’s
- Small handful of parsley, leaves picked and roughly chopped (plus extra to garnish)
- 15g Chedder Cheese, finely grated
Instructions
- Preheat oven to 200°C (180°C fan) mark 6.
- Peel the potatoes and slice into 3mm thin rounds (a mandolin or food processor with a slicing blade are helpful for this).
- Put the potato slices into a medium pan and add the garlic, cream and plenty of seasoning.
- Bring to the boil over medium heat and remove from the heat. Set aside until needed.
- Meanwhile, heat 1/2tbsp oil in a medium pan over medium heat.
- Brown the chicken in batches.
- Remove with a slotted spoon to a plate.
- Add the leeks and mushrooms with remaining 1/2tbsp oil to the empty pan and fry for 10min until beginning to soften.
- Add the chicken back into the pan.
- Add the soup to the pan, stir to combine.
- Increase heat to high and bring to a simmer.
- Remove from the heat, add most of the parsley and check seasoning.
- Scrape the chicken mixture into a 2 litre oven proof dish smooth to level.
- Pour over the potato mixture and level the slices as much as possible.
- Sprinkle over the cheese.
- Cover the whole dish with foil.
- Cook for 40min; take off foil and return to the oven for 30min or until golden and the potatoes are completely tender (test by pushing a knife into the pie – it should go through easily).
- Sprinkle over remaining parsley.
- Serve with greens if you like.
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