I seem to be on a My Paris Kitchen kick lately. I think it’s got to do with my need for food that is ultra comforting and packed with flavour. Regardless, this dish is exactly that! I’ve been making this chicken potato pie quite regularly since last July when Food52 Cookbook Club was going through David Lebovitz’s book, but I have shifted things around a little so as to multitask so I can get it in the oven quicker.
The first thing I do is preheat the oven and cube the potatoes and get them in a stockpot of salted water and bring it to a boil. While that’s ticking away, I chop up celery, carrots and onions and simmer them in vegetable stock for 15 minutes.
Once that’s done, you make a roux by melting butter and whisking in flour, then slowly incorporate the stock from the cooked vegetables. Once that’s thickened to a smooth sauce, add the vegetables, some garlic and white wine.
Take it off the heat and add some BBQ chicken meat, frozen peas, tarragon, parsley, salt and pepper. Put this mixture into a casserole dish and your potatoes are now probably ready to be drained and mashed with some butter, egg yolks, cream (we use milk) nutmeg, salt and pepper. Fork this over the top of the chicken and vegetable mixture and bake for about 30 minutes before digging into the yummy goodness!