Rösti-topped chicken pie
Preparation time: 15 minutes
Cooking time: 35 minutes
125g (41/2oz) broccoli spears, cut into 2.5cm lengths
1 tbsp olive oil
1 onion, halved and thinly sliced
1 tbsp wholegrain mustard
300g (101/2oz) half fat crème fraîche
4 chicken breast fillets, cut into chunks
½ x 15g (1/2oz) pack fresh tarragon, roughly chopped
400g (14oz) Swiss-style rösti
- Preheat the oven to 190°C/R5. Plunge the broccoli in boiling water for 2 minutes, then drain. Heat the oil in a medium saucepan and cook the onion for 3-4 minutes, until softened and golden.
- Stir in the mustard and crème fraîche then bring to a simmer. Add the chicken and stir to separate the pieces. Simmer gently for 5 minutes then add the tarragon and broccoli.
- Pour the chicken mixture into a 2-litre serving dish. Remove the rösti from the pack and crumble gently over the top. Bake for 20-25 minutes, until golden and bubbling. Serve with steamed Chantenay carrots.
Recipe and image courtesy of waitrose.com