Eat in: Rosti topped chicken and tarragon pie

For a winter’s day with friends and family, this pie needs no introduction.

Serves 6-8 people
1.5kg chicken
230g streaky bacon, chopped
350g mushrooms sliced
Good bunch fresh tarragon
145ml double cream (you can use creme fraiche)
900g potatoeswashed
900g leeks washed and chopped - part cooked
115g butter
3 tbsp flour
vegetables for flavouring (onion and carrot)

Put the chicken in a large saucepan with flavouring vegetables and some of the tarragon. Bring to the boil and simmer for 1.5 hours, cool and strip the meat off the bones. Save the stock. Bring the potatoes to the boil and simmer for 8 mins. Leave to cool in the water then peel. Cook the bacon until crisp, take out of the pan and cook the mushrooms in the fat. In a separate pan melt half the butter, stir in the flour and cook for a minute. Stir in 1 pint of the chicken stock and bring to the boil, stir in the cream and the rest of the tarragon, chopped. Season to taste. Put the leeks and chicken in a dish adding the bacon and mushrooms then pour over the sauce. Grate the potato and place in mounds on top, melt the remaining butter and pour over. You can freeze at this stage or put in fridge. To cook put in hot oven for about 40 mins.