Chicken Parmentier

A comforting potato-topped pie using leftover roast chicken, aromatic vegetables, white wine, and melted Gruyère cheese.

Chicken Main Course Leftovers French Potato

Estimated Nutrition

Calories

627.5

kcal / serving

3765 kcal total

Carbs

45.4g

per serving

272.5 g total

Fat

32.5g

per serving

195.2 g total

Protein

37.4g

per serving

224.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

Dairy

Butter

for topping

tbsp

piece

free-range

for filling

grated

Liquids

tbsp

White Wine

dry

350

Chicken Stock

Meat

600

Chicken Meat

cooked and shredded

NutsSeeds

Salt

to taste

Black Pepper

to taste

clove

Garlic

finely chopped

tbsp

Parsley

fresh, chopped

Other

piece

Black Olive

stones removed, halved

Vegetables

1.5

Potato

floury such as King Edwards, peeled

piece

Shallot

peeled and halved

piece

Carrot

chopped

stick

Celery

chopped

400

Tomato

peeled and chopped or canned

Method

Boil potatoes in salted water until tender, then drain and mash.

Grate Gruyère over the top and bake for 35 minutes until golden.

Stir butter, cream, and egg yolks into the potatoes and season.

Melt butter in a pan and fry shallots, carrots, and celery until soft.

Add garlic and white wine, then cook for 1 minute.

Stir in tomato purée, tomatoes, and stock, then simmer for 15 minutes.

Add chicken, olives, and parsley and season well.

Preheat the oven to 180°C.

Transfer the filling to a 20x30cm dish and spread mash on top.