Rosti-Topped Chicken Pie
What to do with leftover chicken? Put it in a sandwich? Make a risotto? And turkey for that matter. Christmas is months away but that does not mean that we are not already thinking about it. What to do with all that leftover turkey? Well, here's an easy, family-pleasing, winter-warming recipe for leftover chicken or turkey, courtesy of my mother.
Recipe: Serves 4 people
- 1/2 leftover small Chicken, de-boned
- 300ml Vegetable (or chicken) stock
- 750g ready-made Rosti
- 75g Smoked pancetta, cubed
- 125g Mushrooms, diced
- 60g Salted butter
- 2 small Leeks, cut into 1-2cm rounds
- 2 tbsp fresh Tarragon, roughly chopped
- 1.5 tbsp Gram flour (or Plain flour)
- 125ml Double cream
Preheat the oven to 180 degrees celsius (fan)
- Pick the flesh off the chicken and roughly chop, discarding the skin.
- In a large pan, fry the pancetta until crisp. Remove from the pan and set aside.
- Using the same pan, fry the mushrooms for a few minutes. (You may need to add a little butter at this stage). Set aside the mushrooms aside when browned.
- In a separate saucepan, melt 25g of butter before adding the leeks and tarragon. Cover the saucepan and leave to soften on a low heat for approximately ten minutes.
- Stir in the flour and cook for 2-3 minutes, stirring continuously, before adding the stock. Bring the mixture to the boil, consistently stirring before reducing the heat. Cook the mixture for a further 2 minutes. The sauce should have a smooth, thickened consistency.
- Remove saucepan from the heat, stir in the cream and then leave it aside to cool.
- Stir in the chicken, pancetta and mushrooms. Season the pie filling to taste, before putting it into an oven-proof dish.
- Spoon the rosti onto the mixture, spreading it evenly. Place the dish on a baking sheet and bake in the oven for 40 minutes. The pie is ready when it has a beautiful golden, crispy surface.
- Serve with buttery greens.