Chicken pie with broccoli and potato crust

• potatoes↗750g g

  peeled and halved

• broccoli↗250g g

  cut into small florets

• rich chicken stock↗100ml ml
• tarragonsmall bunch

  finely chopped (optional)

• Dijon mustard↗1-2 tsp tsp
• frozen peas↗100g g
• butter↗1 tbsp tbsp
• butter↗25g g
• plain flour↗25g g
• milk↗250ml ml
• olive oil↗1 tsp tsp
• (depending on size) skinless chicken↗2-3

  thigh fillet, cubed

• skinless chicken↗1

  breast fillet, cubed

• onion↗⅓

  very finely chopped (optional)

Step-by-step instructions

1. 1

   For the base, melt the butter in a saucepan, add the flour and cook for a few minutes, stirring constantly. Then, using a whisk or spatula, gradually pour in the milk in portions, ensuring the sauce stays smooth. Bring the mixture to a gentle boil and cook a few more minutes until it thickens – it will be very thick. Reduce the heat to minimum and continue cooking for 5 minutes, stirring frequently.

2. 2

   Meanwhile, heat the oil in a non‑stick pan and fry the chicken in batches until it begins to brown at the edges. Remove each batch and place on a plate. If using onion, add it to the pan and cook over low heat until soft. Add the chicken together with any released juices and the onion to the white sauce, gently combine and cook for another 15 minutes or until the chicken is done. If you prepared the base ahead, let it cool, then freeze in an airtight container for up to a month. (Fully thaw before using in the next step.)

3. 3

   Preheat the oven to 180 °C/160 °C with convection (gas 4). Boil the potatoes in simmering water for 10 minutes, then drain and let cool slightly before slicing into thick rounds.

4. 4

   Meanwhile, blanch the broccoli until tender, then drain. Heat the chicken base with stock in a pan until it just begins to bubble, then add tarragon (if using) and mustard. Gently fold in the broccoli and peas. Transfer the chicken mixture to a baking dish, layer the potato slices on top, dot with butter. Bake for 30‑35 minutes until golden.