W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
CHICKEN & POTATO PIE
As the weather becomes more autumnal and the nights draw in , we look forward to some warm comfort food . This is one of my Monday evening go to dishes as it uses up leftovers from Sunday dinner . You don ’ t have to do this of course but it ' s a good way to reduce your waste , but most of all it will taste so much better ! The following recipe is as if you are making this pie from scratch but feel free to use up any leftover roast potatoes , veggies or chicken - trust me it takes it to the next level .
INGREDIENTS
• 400g flaked cooked chicken
• 400g sliced potato
• 2 cloves garlic ( or as much as you prefer )
• 1 small sliced leek
• 400g your favourite cheese
• 500ml double cream
• Sprig of rosemary & thyme
• Cracked back pepper & sea salt
METHOD
1 . Par cook your sliced potato in a pan of boiling salted water for approx 4 minutes . Drain them off and set aside .
2 . In a pie or casserole dish , liberally butter the edges of the dish to help prevent everything from sticking . Carefully start to layer the chicken , leeks , potato , cheese and garlic making sure not to forget to gently season with salt and pepper and the herbs as you go .
3 . Finally pour over the cream and give a final sprinkle of cheese over the top . I like to let this rest for an hour or so to let it all combine . 4 . Cover the pie with a sheet of non stick greaseproof paper and then wrap tightly in foil . 5 . Place in a pre heated oven at 160 o c and bake for 1 hour . 6 . Remove the foil and paper and cook for a further 20 minutes or so to brown a little . 7 . Let this stand for five minutes or so before serving . 8 . Enjoy !
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