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Chicken tartiflette pie


Makes: 4-6
Serves: 6
timePrep time: 20 mins
timeTotal time:
Chicken tartiflette pie
Recipe photograph by Martin Poole

Chicken tartiflette pie

This chicken and leek pie is a twist on the classic après-ski dish tartiflette, with potatoes, bacon lardons and Brie layering up to create the ultimate pie crust

Makes: 4-6
Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
984Kcal
Fat
52gr
Saturates
21gr
Carbs
58gr
Sugars
7gr
Fibre
10gr
Protein
63gr
Salt
3.7gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 1kg Charlotte potatoes, peeled and sliced
  • 60g butter
  • 250g bacon lardons
  • 3 large leeks, sliced
  • 2 garlic cloves, finely sliced
  • 3 rosemary sprigs, roughly chopped
  • 640g chicken breast fillets, cut into chunks
  • 2 tbsp plain flour
  • 200ml dry cider
  • 200ml chicken stock (made with 1⁄2 stock cube)
  • 100ml double cream
  • 1 tbsp wholegrain mustard
  • 160g Brie, sliced

Step by step

Get ahead
Prep the pie to the end of step 4 several hours ahead, cooling the filling before you add the potato topping, cover and chill. Bake for 35 minutes from chilled in step 5.
  1. Bring a large pan of salted water to the boil and blanch the potato slices for 4-5 minutes, until just tender. Drain and set aside.
  2. Heat 30g of the butter in a large pan and fry the lardons for 4-5 minutes, then remove half to a plate with a slotted spoon. Add the leeks, garlic and rosemary to the bacon left in the pan and cook for 6-8 minutes, stirring, or until the vegetables are soft. Add the chicken and cook for 6-8 minutes, until golden all over. Stir in the flour and cook out for 2 minutes, stirring continuously so the flour doesn’t stick to the pan.
  3. Add the cider and allow to bubble for a minute, then add the stock, double cream and mustard. Season well, remove from the heat and transfer to a pie dish, about 23cm diameter. Allow to cool slightly.
  4. Preheat the oven to 200°C, fan 180°C, gas 6. Overlap the potatoes to form the pie topping and sprinkle over the reserved bacon lardons
  5. Dot with the remaining butter and bake on a tray in the oven for 25 minutes.
  6. Remove from the oven and top with the sliced Brie. Return the pie to the oven for another 20-25 minutes, until the cheese has melted into the potatoes.

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