Rösti-topped chicken pie

Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes

Rösti-topped chicken pieIngredients:

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

Method:

  1. 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.
  2. 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.
  3. 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

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