Prep time:
Cooking time: 1 hour
Total time:
Serves: 6
750g Potatoes
130g Unsalted Butter
3 Shallots, finely chopped
2tbsp Tarragon Leaves
2tbsp Chopped Chives
4 Large Skinless, Boneless Chicken Breasts cut into thin strips
800g Puff Pastry
Flour for dusting
2 Egg Yolks
240ml Double Cream
Sea Salt and Black Pepper
This is my famous chicken and potato pie, which I’ve made countless times. It’s my family’s favourite dish and if I had to choose a last meal this would probably be it. The trick is to make sure the potato is very well seasoned, otherwise it can be bland. It’s a rustic dish, to be placed in the centre of the table so that everyone can help themselves. I once cooked 36 of these pies for a friend’s wedding, one on each table.
- words: Rosemary Shrager
You may also like
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...