topped

Chicken pie topped with potato & thyme crust

butter

Tbsp flavourless oil

leeks,

carrot, finely chopped

celery stalks, finely chopped

garlic cloves, crushed

leaves

skinless chicken thighs,

Tbsp plain flour (gluten-free if necessary)

white wine

chicken stock

bay leaf

tsp wholegrain mustard

Dijon mustard

Tbsp double cream

nutmeg

To taste sea salt

1kg small desirée potatoes, thinly sliced

butter, melted

thyme, leaves picked

To taste sea salt and black pepper

Heat the butter and oil in a heavy-based pan, add the leeks, carrot, celery, garlic and thyme and cook for 2 minutes until starting to soften.

Add the chicken and cook gently without colouring for up to 10 minutes. Stir in the flour and cook for 1 minute.

Pour in the wine and stir continuously, making sure that the wine reduces and the sauce thickens. Pour in the chicken stock one-third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch.

Add the bay leaf, cover the pan and cook gently for 1 hour.

Stir in the mustards, cream and freshly grated nutmeg to taste. Add salt if needed.

Preheat the oven to 180 ̊C (350 ̊F) Gas 4.

Meanwhile, bring a large pot of water to the boil, add the thinly sliced potatoes and boil for 12 minutes, take off the heat and drain well. Spread them out in a layer to allow the excess water to evaporate off.

Place the chicken mixture into a pie dish 24cm in diameter and carefully lay the potatoes on top of the filling, overlapping them slightly, like a pie top.

Brush the potatoes with a little melted butter, season with salt and pepper and top with the thyme. Cook in the preheated oven for about 50 minutes. The pie is ready once the potatoes are cooked and golden brown.

Lemon and lime syrup cakes

g Butter

Milk

Eggs

Tbsp Vanilla extract

Sugar

Self raising flour

Lemons, zested (Main)

Lime, zested

Lemons, zest and juice (Main)

Limes, zest and juice (Main)

Tbsp Sugar

Water

Set the oven to 180C. Line the bottom of 6 ramekins with baking paper and grease the sides with butter or cooking spray.

Place the butter, sugar and vanilla in an electric mixer and beat until light, fluffy and slightly pale. Beat in the eggs one at a time. Add the lemon and lime zest.

Stir in half the sifted flour then half the milk mixture. Then add the rest of the flour and milk.

Fill each ramekin ⅔ of the way up with cake batter and bake for about 30-35 minutes or until they are a light golden brown colour.

Remove from the oven and tip the ramekins upside down to remove the cakes. Gently spoon some of the syrup over each cake.

To make the syrup, combine all of the ingredients and heat until the sugar has dissolved.

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Chicken pie topped with potato & th...

Lemon and lime syrup cakes

Top 2 topped recipes from across the web

The most viewed topped recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken pie topped with potato & th...

Lemon and lime syrup cakes

The most viewed topped recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine