Sorry this post is so late, I’ve been procrastinating from going for my run all day, which means that I have basically wasted the entire day :/ opps!
SO we haven’t had a pie Tuesday in a while, and we are really stretching the definition of pie with this one, but it’s supposed to be served in a pot with a food lid which makes it a pie, right?
Chicken and bacon rosti pots
4 Chicken breasts
3 lean bacon rashers, roughly chopped
1 medium onion, chopped
2 Large leeks, sliced
1tsp Dijon mustard
1/22 swede (turnip) grated
1 egg beaten
Spray a frying pan with oil, lightly fry chicken and bacon until browned.
Stir in the onion, leek and thyme, and cook for a further 5 minutes
Pour in stock and mustard and bring to boil, then turn down and simmer for 25 minutes.
Make the rosti by mixing the swede and egg. Divide the mix into 4 and spoon onto a frying pan, flatten with a fork and fry for 2-3mins on each side.
Add cornflour mixed with water to the chicken mix and simmer for 2 mins until it thickens.
Then you’re supposed to poor into individual pots and then top with the rosti. But I’m lazy:
It was goooood, though cooking the rosti’s made the house smell funky, but I reckon you could substitute with potato.