This could be made as individual pies in shallow round, oven-proof dishes, or as a large pie to share. The filling of chicken, carrot and onion, is chopped small, the top covered with layers of super-thin potato slices, then roasted crisp. Lemon juice adds a welcome tart zing to its creamy sauce and parsley lends a fresh smack of grassy green. Serve with flowering broccoli, peas or buttered cabbage
Serves 4
Prep: 25 min
Cook: 45 min
200g onion
40g butter
2 carrots
4 chicken thigh fillets, 350g
1 tbsp flour
½ (half) lemon
200ml milk
2 tbsp chopped flat leaf parsley
2 large potatoes, 600g
1 tbsp vegetable oil
Halve, peel and finely chop the onion. Soften gently in the butter in a spacious sauté pan for 8 minutes or so while you scrape and chop the carrots in Dolly Mixture size pieces. Chop the chicken similarly small and dust with flour. Stir the carrot into the onion with a generous pinch salt, cover and cook for about 8 minutes, giving the odd stir, until al dente. Increase the heat, add the chicken, stirring as all the pieces change colour. Briskly stir in the lemon juice then milk. Simmer, stirring for 3-4 minutes. Stir in the parsley, season to taste and transfer to dish or dishes. Use a mandolin or food processor attachment and slice the potatoes as if making crisps. Make over-lapping circles, finishing the layers with a central slice. Season with salt, smear with oil and bake at 220C/gas mark 7 for 25 minutes or until the potatoes are tender and crisp at the edges.