Chicken & herb rösti-topped pies

Latest comments and suggestions

• ChrisP

  16 May 2010

  ChrisP rated and commented on this recipe

  

  Tried this last night . . . nice indeed but tarragon was a bit overpowering. Maybe I put too much in? Can anyone suggest another herb that would work well with this please?? I will try again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HellsBells

  18 May 2010

  HellsBells commented on this recipe

  My other half doesn't like tarragon so I usually substitute with dill, although thyme & rosemary would probably work in this recipe too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lou

  15 July 2010

  lou commented on this recipe

  just made it and it is delicious but there is loads. is it ok to freeze.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lalybaba

  01 November 2010

  lalybaba rated and commented on this recipe

  

  Had this for tea tonight. Tasty, satisfying and relatively quick. Will probably make many variants of this with whatever veg I need to use up. I liked the crunchy rosti topping, I've never done that before and definitly will again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Superkat1

  13 September 2011

  Superkat1 commented on this recipe

  Would like to make this but wondering is it ok to freeze the pie before the baking in the oven stage?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• frolo743

  12 March 2012

  frolo743 rated and commented on this recipe

  

  I made this last night but with puff pastry rather than the rosti. Used semi-skimmed milk & half-fat creme fraiche, lots of seasoning & a good pinch of herbes de Provence...clean plates all round!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ellen T

  14 November 2012

  Ellen T rated and commented on this recipe

  

  Good recipe, but found it a bit bland. Would definitely work well with rosemary or thyme, and the good thing is that the ingredients are versatile enough to add/change how you want. I like the potato topping as a variation to pastry.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bex23

  30 January 2013

  bex23 rated and commented on this recipe

  

  I have made this recipe at least 5 or 6 times now. Me and my partner love it, we do reduce the ingredients for just us 2 and I don't use tarragon, I use whatever herbs I have in, usually rosemary, thyme, parsley or chives (just whatever I fancy!). Also the first time I made it i just sliced the potatoes and placed them on top, I did grate them the next time, but to be honest we prefer them sliced, it feels as though you have a side dish with it then. All in all a fantastic meal and really easy to make!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/527632/

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 min

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

PER SERVING

466 kcalories, protein 39.4g, carbohydrate 40.7g, fat 17.3 g, saturated fat 9.4g, fibre 4.2g, salt 0.56 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.