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
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