Chicken and Potato Pie

I made a chicken and paprika stew a couple of days earlier, and decided to make this potato pie to use up what was left.

The original stew was made with meat from two chicken thighs (originally roasted in the oven), diced carrot, spring onion, mushrooms, baby plum tomatoes, with herbes de provence and chicken stock. Cooked on the hob for about an hour under glass.

I boiled some rooster potatoes (Albert Bartlett brand) until they were soft, and then mashed them in a bowl with two knobs of butter.

I placed the chicken stew in a ceramic pot, and then covered the stew with the mashed potato. I textured the surface with a fork. Cooks in 40 to 45 minutes on the middle shelf preheated to 190 deg. C.

Served with black pepper and a side salad (in this case a babyleaf lettuce salad).