Chicken, Prosecco, & Watercress Potato Topped pie

Suze Morrison

Suze Morrison

3rd March 2022
Suze Morrison

Chicken, Prosecco, & Watercress Potato Topped pie

150 min

This delicious pie recipe is perfect to feed a large group. Serves 6 people.

This recipe and many others can be found on www.watercress.co.uk. 

The time given includes the preparation time (60 minutes) and the time to cook (90 minutes) but does not include the overnight chilling that is necessary.

Ingredients

  • 25g Plain Flour
  • 8 Skinless, boneless Chicken Thighs cut into chunks
  • Olive Oil
  • 12 Spring Onions, finely sliced
  • 1 Clove Garlic, minced
  • ½ tsp Thyme Leaves, finely chopped
  • 200g Prosecco
  • 300g Chicken Stock
  • 300g Full Fat Greek Yogurt
  • 200g Frozen Peas, defrosted
  • 200g Green Beans/ Sugar Snaps
  • 200g Asparagus
  • 50g Watercress, finely chopped
  • 1 tbsp Parsley, chopped
  • 1 Lemon, zest
  • Salt & Black pepper
  • 1kg Small Potatoes, thinly sliced
  • 40g Butter, melted
  • 6 Thyme Sprigs, leaves picked

Method

Heat a large sauté pan and add 1 tbsp olive oil. Add the spring onions and a pinch of salt, reduce the heat and cover with a lid.
Cook slowly for 20-30 minutes until soft, sweet and caramelised. Remove from the pan and set aside.
Mix the flour with some salt and pepper and use to coat the chicken pieces.
Brown the chicken in batches, adding more oil as necessary. Remove and transfer to a bowl.
Add the Prosecco, stirring to deglaze the pan and bubble until most of the mixture has gone. Add the thyme, chicken stock and yogurt and simmer on a reduced heat.
Add the Spring Onions and chicken back to the pan and simmer, uncovered for 20 minutes, add the peas, sugar peas, beans and asparagus and cook 10 minutes more or until the chicken is cooked through.
Add the watercress, parsley and lemon zest and taste the mixture, season to your taste with salt & black pepper.
Spoon into your pie dish, cover and refrigerate overnight to let the flavours develop.
The next day preheat oven 180C. Blanch the potato slices in boiling water for 5 minutes until al dente. Drain and allow to steam dry for 10 minutes.
Arrange the potatoes on top of the chicken mixture I concentric circles. Brush with melted butter and sprinkle with thyme.
Bake for 30-40 minutes or until hot through and crisp on top. Stand for 10 minutes before serving with extra watercress.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.