Two years ago we had a French Au Pair who we are still in touch with. Over her time with us she taught the twins to make crepes (still a favourite in our house) and cooked meals that she was taught by her mum.
Being from Normandy she fitted in perfectly with our family because as we know its the home of great cheeses, pate and cream based dishes!
Without doubt our favourite meal she cooked was a chicken, sour cream. mushroom with mashed potato which her Mum had cooked for her growing up. Since she has left we have had the meal many times and over the years I have changed it ever so slightly until we got to this pie dish.
Its the ultimate comfort food and the addition of Camembert cheese is amazing.
Prep 15 min // Cook 1 hr
1kg chicken thigh fillets diced into cubes
2 shallots (or 1 brown onion) diced
2tbs unsalted butter
5 cloves garlic crushed
2 cups sliced mushrooms
3 tbs fresh thyme (leaves only)
1/4 cup white wine (or the same amount in chicken stock)
125g Camembert Cheese sliced into small pieces.
4 potatoes peeled and sliced thinly
1 tub sour cream
Salt and Pepper to taste
Preheat your oven to 180 degrees.
In a pan melt the butter and brown the chicken in batches 2 min each side and then set aside on a plate.
Add garlic, shallots and mushrooms and cook until the mushrooms are browned (approx 5 minutes).
Return the chicken to the pan and add the thyme and stir well.
Add the wine and bring to a quick boil until it has reduced slightly.
Add the sour cream and mix in well and season with salt and pepper.
Add half of the Camembert cheese and mix through until melted and turn off heat.
Lightly grease a pie dish and layer the potato on the base so it is slightly overlapping.
Pour half the chicken mix over the potato and then top with another layer of the potato.
Pour the remaining chicken over the top and then use the remaining potatoes and cover the mixture.
Bake in an oven for 45 minutes and then place the remaining Camembert Cheese over the top and cook for another 15 minutes.
Depending on the size of your pie dish will depend on how many potatoes you will need.
Cooking time will depend on how thinly you slice your potatoes.
This pie mix can be used in a traditional pastry pie. To do so cook the chicken fully in the pan and then let cool before you place in the pastry filled pie dish.