A rich and full of flavour take on the traditional chicken pie
Serves 4 or 6
1kg Agria potatoes
sea salt and freshly ground black pepper
1 tbsp flour
1 pkt cooked Rangitikei chicken breast, torn into large shreds
2 tbsp capers, washed
4 tbsp chopped fresh tarragon
12 hard boiled quail eggs
12 cherry tomatoes
parmesan cheese for topping
4 or 6 oven proof pie dishes (10cm ramekins would be good)
- Cook and mash potatoes, adding butter, milk, salt and pepper.
- To make the white sauce, melt the butter with the flour in a saucepan. Turn the heat up high, add the milk, some salt and pepper and whisk till sauce thickens. Lower the heat and stir with a wooden spoon for 5 mins. Remove from the heat and gently stir in the chicken, capers and tarragon.
- Preheat the oven to 200oC. Spray the pie dishes with oil. Put a little mashed potato in the bottom of the dishes, place some chicken mixture on top, dot with tomatoes and eggs, put some more chicken mixture on top then a final layer of mashed potatoes. Grate or peel parmesan cheese on top and cook in the oven for 20 mins till pies are heated through and top is golden.
Serve immediately with a crispy green salad.