Chicken Pie with Potato Topping
Hello there, lovely food enthusiasts! Today, we’re diving into a comforting classic that’s perfect for any occasion: Mary Berry’s Chicken Pie with Potato Topping. This dish combines tender chicken, vibrant leeks, and creamy sauce, all topped with a luscious layer of mashed potatoes. Let’s gather our ingredients and get cooking!
Ingredients:
– 60ml extra virgin olive oil
– 1600-1800g chicken thighs and drumsticks
– 500g leeks, cleaned and chopped
– 300ml chicken stock or water
– 50g unsalted butter
– 40g plain flour
– 50g full-fat crème fraîche
– 2-3 tsp Dijon mustard (to taste)
– 80g watercress, roughly chopped
– 1100g waxy potatoes (like Charlotte), peeled and cut in halves or quarters
– 30g fresh parsley, chopped
Directions:
1. First things first, heat 60ml of olive oil in a large casserole dish over medium-high heat. Take your chicken pieces, season them well, and brown them beautifully on both sides. Once they’re golden and glorious, set them aside for a moment.
2. In that same pan, add the cleaned and chopped leeks to the remaining oil. Cook them until they’re soft and just starting to turn golden, then set them aside with the chicken.
3. Now, return the browned chicken to the dish, pour in 300ml of chicken stock or water, season it well, and then let it simmer away for about 35 minutes.
4. After simmering, it’s time to skim off any excess fat from the liquid. Shred the chicken into bite-sized pieces and mix it with those lovely leeks.
5. For the sauce, melt 50g of unsalted butter in a saucepan, then stir in 40g of plain flour to make a roux. Gradually add in the reserved liquid from the chicken, stirring continuously until it combines. Then, fold in 50g of crème fraîche and continue to simmer until the sauce thickens up nicely.
6. Once your sauce is ready, combine it with the shredded chicken and leeks in an ovenproof dish, spreading it out evenly.
7. Time to turn our attention to the potatoes! Boil the 1100g of waxy potatoes until they’re tender, then mash them together with a splash of olive oil, a pinch of salt, and the chopped 30g of fresh parsley for a pop of colour.
8. Spread the creamy mashed potatoes over the chicken mixture in the dish, smoothing it out to create a lovely top.
9. Now, pop your pie in the oven at 200°C for 35-45 minutes until the top is golden and crispy.
And voilà! Serve it up, and watch your loved ones dig in, smiling with every bite. Enjoy the delicious warmth of this chicken pie!
