Why not cover the chicken with a creamy white garlic sauce and top it up with thinly sliced potatoes and a sprinkle of Gruyere cheese? Why not? It screams ‘dive in!’, indulge with the Autumn time approved comfort blob of delicious, easy, share and ‘ just have more’ pie.
Yes, I’m in a pie zone today, because the world deserves to know that a pie is what makes the world go round on cold days at this time of year. And it is totally fine that it is not a pretty looking fella. It’s a pie!
You can dress it up as much as you like with any green bits, but when it lands in your bowl, it looks sloppy and not so elegant anyway. But who cares if in that bowl is the world of warmth, comfort and home-cooked-with-love flavours, which your sweatpants and 2 bunny impersonating sleepers really wouldn’t have anything against anyway.
Creamy Chicken Dauphinoise Potato Pie, Bake, Hot Pot… call it whatever you like! It still tastes amazing and does the job! Add some bacon and you’ll have a Dauphinoise Potato Chicken Bacon Pie. Add peas or mushrooms and make it really posh and funky.
Creamy Chicken Dauphinoise Potato Pie Bake “how to”
I fast-fried 3 large chicken breasts with 4 smoked cloves of minced garlic. Salt, pepper over and in goes the chicken to the oil brushed oven-proof pan. Now, if you are a lucky owner of a food processor, put the slicing blade on and in no time you have a bowl of sliced potatoes. Arrange them in no more than 2 layers over the chicken. To make the sauce you simply simmer cream and milk with 1 minced garlic clove and seasoning as in the recipe below. Pour it over and your Creamy Chicken Dauphinoise Potato Pie Bake is almost ready! Bake for 1 hour. Enjoy! Share! Happy Autumn Pie Time friends!
- 800g chicken breast (about 3 breasts)
- 3 fresh garlic cloves, smoked if you can get hold of them, minced
- 1 tablespoon fresh tarragon leaves, finely chopped (or 1 heaping teaspoon of dry tarragon)
- Salt and pepper
- Splash of olive oil
- 50g cold butter, sliced
- 400g waxy potatoes
- 100g Gruyere cheese (or other hard cheese like Pecorino)
- 350ml double cream
- 250ml full fat milk
- (You can replace milk and cream with 500ml half&half instead if you’re reading in the US)
- 1 fresh garlic clove, minced
- 2 bay leaves
- ⅔ teaspoon white pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 tablespoons plain flour
- Brush the inside of a baking tray (8 by10 inches or similar size) with oil.
- Slice chicken breast to a bite size pieces, season with salt and pepper and fry with minced smoked garlic in a splash of oil in a hot pan until just cooked. Transfer to the baking tray and set aside.
- Using a food processor, if you have one, slice potatoes very thinly (no thicker than a coin).
- Into a saucepan, pour 150 ml milk, 350 ml cream, add bay leaf, nutmeg, salt, white pepper, stir and simmer for 10 minutes.
- Preheat oven to 200C (392F).
- In a small bowl, whisk 2 tablespoons of flour with the remaining 100 ml milk until smooth.
- Pour this mixture into the saucepan with cream, milk and seasonings and stir well while it is simmering until you see that the sauce is starting to thicken.
- Pour ⅓ of the sauce over chicken in the baking tray. Layer the sliced potatoes on the top of the chicken. Pour the rest of the sauce over the potatoes evenly. Sprinkle cheese over the dish, top up with slices of cold butter and bake uncovered for 1 hour.
Wanna more pie? Check out my World’s Best Shepherd’s Pie Recipe – Seriously, there is just no better one than this one!