zoom Rösti-topped chicken pie With broccoli, mustard and tarragon

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    Rösti-topped chicken pie With broccoli, mustard and tarragon

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    Rösti-topped chicken pie With broccoli, mustard and tarragon

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    125g tenderstem broccoli spears, cut into 2.5cm lengths
    1 tbsp olive oil
    1 onion, halved and thinly sliced
    1 tbsp wholegrain mustard
    300g Waitrose Half Fat Crème Fraîche
    4 Waitrose British Chicken Breast Fillets, cut into chunks
    ½ x 15g pack fresh tarragon, roughly chopped
    400g pack Waitrose Swiss Style Rösti, from the grocery section

    Method

    1. Preheat the oven to 190°C, gas mark 5. Plunge the broccoli in boiling water for 2 minutes, then drain. Heat the oil in a medium saucepan and cook the onion for 3-4 minutes, until softened and golden.
    2. Stir in the mustard and crème fraîche then bring to a simmer. Add the chicken and stir to separate the pieces. Simmer gently for 5 minutes then add the tarragon and broccoli.
    3. Pour the chicken mixture into a 2-litre serving dish. Remove the rösti from the pack and crumble gently over the top. Bake for 20-25 minutes, until golden and bubbling. Serve with steamed Chantenay carrots.

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    Cook's tips

    If you prefer a pastry topping, simply scrunch up three or four sheets of filo pastry and arrange on the top of the pie. Brush with a little melted butter and cook as in Step 3.

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    4 stars