Sort ingredients
willa
QR Code
Listen
Pdf
Remove skin from chicken thighs and set aside. Dice the meat and brown in batches in a pan.
Melt 50g butter in the same pan and soften the chopped onion and minced garlic.
Stir in flour and cook for 2 minutes.
Slowly add chicken stock and white wine, then simmer until thickened.
Stir in cream, Dijon mustard, chopped parsley, and lemon juice. Combine with browned chicken.
Boil potatoes until tender, then rice them until smooth.
Stir butter, cream, and egg yolks into the mashed potatoes. Season well.
Spoon filling into a baking dish and top with piped mashed potato.
Bake at 200°C for 30 minutes until golden.
Lay reserved chicken skin flat between two baking trays and bake until crisp.
Deep fry panko breadcrumbs until golden and combine with flaky salt.
Scatter the crispy chicken skin and panko mixture over the pie after baking.