Chicken Balmoral Pie
Serves 6
Directions
- 1Place chicken breasts in a pot with one onion, carrot, salt, and black pepper. Cover with cold water, bring to a simmer, and cook until tender.
- 2Remove chicken breasts from the poaching liquid, strain the stock, and set the stock aside.
- 3Boil potatoes in a pot of water until tender.
- 4Fry streaky bacon in a pan with butter until crispy, then remove from pan.
- 5Fry the haggis in the remaining bacon fat until crispy on both sides, then set aside with the bacon.
- 6In the same pan, sauté the diced onion in butter until softened.
- 7Add garlic and fresh rosemary to the pan and cook for additional minutes to infuse flavors.
- 8Stir in the flour and cook for a couple of minutes to remove the raw flour taste.
- 9Whisk in the reserved chicken stock in two stages until smooth and thick.
- 10Stir in wholegrain mustard and double cream, then simmer on low heat to thicken.
- 11Stir the cooked bacon and cubed chicken into the sauce.
- 12Mash the cooked potatoes with butter and milk.
- 13Transfer the chicken and sauce mixture to a baking dish, top with a layer of haggis, and then spread the mashed potatoes on top.
- 14Bake in the oven until golden and bubbly.
Ingredients
- 3-4 whole chicken breast
- 1 whole onion
- 1 whole carrot, peeled and roughly chopped
- 2 tsp salt
- 1 tsp black pepper, ground
- 60 g butter
- 110 g streaky bacon, chopped
- 250 g haggis, sliced or cut into chunky pieces
- 1 whole onion, finely diced
- 2 whole garlic clove, crushed
- 2 sprig fresh rosemary, needles chopped
- 50 g plain flour
- 200 ml double cream
- 1 tbsp wholegrain mustard
- 900 g potato, peeled and cubed
- 30 g salted butter
- 75 ml milk
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