Chicken tartiflette pie recipe | Sainsbury`s Magazine

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