Prep time:
Cooking time: 1 hour
Total time:
Serves: 6
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750g Potatoes
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130g Unsalted Butter
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3 Shallots, finely chopped
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2tbsp Tarragon Leaves
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2tbsp Chopped Chives
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4 Large Skinless, Boneless Chicken Breasts cut into thin strips
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800g Puff Pastry
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Flour for dusting
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2 Egg Yolks
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240ml Double Cream
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Sea Salt and Black Pepper
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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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