Chicken pie topped with potato & thyme crust | Recipe Cart
Chicken pie topped with potato & thyme crust
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Cooking tools:
- Heavy-based pan
- Wooden spoon
- Grater
- Pot
- Colander
- Pie dish
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Pastry brush
- Spoon
- Mixing bowl
- Kitchen towel
Ingredients
- 20g butter
- 1 Tbsp flavourless oil
- 2 leeks, cleaned and thinly sliced
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, crushed
- 4 sprigs of thyme, leaves picked and chopped
- 700g skinless chicken thighs, cut into chunks
- 2 Tbsp plain flour (gluten-free if necessary)
- 200ml white wine
- 200ml chicken stock
- 1 bay leaf
- 1 tsp wholegrain mustard
- 1 tsp Dijon mustard
- 2 Tbsp double cream
- Pinch freshly grated nutmeg
- 1kg small desirée potatoes, thinly sliced
- 30g butter, melted
- 8 sprigs thyme, leaves picked
- To taste sea salt and freshly ground black pepper
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