Ingredients
Method
Preheat oven to hot, 200°C.Â
Toss chicken in seasoned flour, shaking off excess. In a large saucepan, melt 25g butter on high. Cook chicken in 2 batches, 3-4 minutes each, until well browned. Transfer to a plate.Â
In same pan, saute bacon 3-4 minutes until crisp. Drain and transfer to a plate.
Melt another 25g butter in same pan. Saute mushrooms, eschalots and garlic 3-4 minutes until beginning to brown.Â
Stir in extra flour and cook 1 minute. Add wine and cook, stirring, until mixture boils.Â
Return chicken to pan with stock, bacon, tomato paste and thyme. Simmer, uncovered, 10 minutes until sauce thickens. Transfer to a 3L casserole dish.
Place potato into a bowl. Melt remaining butter and add to potato with cheese, tossing well. Season and arrange over chicken mixture.
Bake 45-50 minutes until topping is golden, tender and crisp. Sprinkle extra thyme and serve with salad.Â
Cook’s tips
Freeze; thaw and bake 180°C for 30 mins covered, then 15-20 mins uncovered.
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