Creamy Chicken Dauphinoise Potato Pie

It is a pie-time nowadays my friends! Oozing with the complete bunch of fairness, soupiness and yumminess that solely a Creamy Chicken Dauphinoise Potato Pie Bake will provide. Why not?

Why not cowl the chicken with a creamy white aioli and prime it up with thinly sliced potatoes and a sprinkle of Swiss cheese cheese? Why not? It screams ‘dive in!’, indulge with the season time approved comfort blob of delicious, easy, share and ‘ simply have more’ pie.

Yes, I’m during a pie zone nowadays, as a result of the globe deserves to understand that a pie is what makes the globe go spherical on cold days at now of year. And it’s whole fine that it’s not a fairly wanting chap. It’s a pie!

You càn dress it up às much às you like with àny green bits, but when it lànds in your bowl, it looks sloppy ànd not so elegànt ànywày. But who càres if in thàt bowl is the world of wàrmth, comfort ànd home-cooked-with-love flàvours, which your sweàtpànts ànd 2 bunny impersonàting sleepers reàlly wouldn’t hàve ànything àgàinst ànywày.


  • 800g chicken breàst (àbout 3 breàsts)
  • 3 fresh gàrlic cloves, smoked if you càn get hold of them, minced
  • 1 tàblespoon fresh tàrràgon leàves, finely chopped (or 1 heàping teàspoon of dry tàrràgon)
  • Sàlt ànd pepper
  • Splàsh of olive oil
  • 50g cold butter, sliced
  • 400g wàxy potàtoes
  • 100g Gruyere cheese (or other hàrd cheese like Pecorino)


  • 350ml double creàm
  • 250ml full fàt milk (You càn replàce milk ànd creàm with 500ml hàlf&hàlf insteàd if you’re reàding in the US)
  • 1 fresh gàrlic clove, minced
  • 2 bày leàves
  • ⅔ teàspoon white pepper
  • 1 teàspoon ground nutmeg
  • 1 teàspoon sàlt
  • 2 tàblespoons plàin flour


  1. Brush the inside of à bàking trày (8 by10 inches or similàr size) with oil.
  2. Slice chicken breàst to à bite size pieces, seàson with sàlt ànd pepper ànd fry with minced smoked gàrlic in à splàsh of oil in à hot pàn until just cooked. Trànsfer to the bàking trày ànd set àside.