Chicken & herb rösti-topped pies

A few everyday ingredients can make a smart, budget-friendly weekend meal

Recipe uploaded by

olive magazine

5 ratings 3

Recipe by olive magazine

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 min

Put the whole, unpeeled potatoes in cold water, bring to the boil and simmer for 5 minutes. Drain and cool a little.
Cook the chicken in a hot non-stick pan until browned all over. You can add a knob of butter if needed but there should be enough fat on the meat to fry it. Scoop out of the pan and set aside, then add the leeks with a knob of butter. cook until softened then add the mushrooms and cook until soft. Sprinkle over the flour and stir well. Gradually add the milk and cream, stirring until you have a sauce. Add back the chicken, season and simmer for 5 minutes. Add the tarragon.
Heat the oven to 200C/fan 180C/gas 6. Divide the mixture between 4 heatproof pie dishes. Peel and coarsely grate the potatoes. Toss with a little seasoning then top the pies with the rösti mix. You can drizzle a little extra butter on top if you want them more golden. Bake for 30 minutes until the rösti is cooked and crisp on top.

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

Recipe from olive magazine, June 2010.

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.

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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.

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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.

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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.

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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?

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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!

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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.

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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!

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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

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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

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.

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