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Bouchée Gromperekichelcher Pie

Two Luxembourg classic recipes, combined into one epic new dish: my Bouchée Gromperekichelcher Pie!

I’ve taken one of my favourite comfort foods, Bouchée à la Reine – and paired it with a wonderful Gromperekichelchen topping.

Proper autumn comfort food, that’s very easy to make and a guaranteed crowd-pleaser!

TIP: I’m using ready-to-use rôtisserie chicken from the supermarket deli counter in this recipe, it just speeds the whole process up so much as you don’t need to cook the chicken beforehand.

If you’re looking for a classic Bouchée recipe, click here and find a vegetarian version here (you can use that filling in this pie if you want to make it veggie).

Ingredients

SERVES 6

1 ½ roast or rôtisserie chicken (approx. 850g off the bone)
500g mushrooms
100g butter
70g flour
250ml white wine
400ml good quality chicken stock
400ml cream
200ml full fat milk
Nutmeg
400g mini rösti, frozen

Rice and peas, to serve

Method

Take the chicken meat off the bones and shred into bite-sized morsels.

Slice the mushrooms.

Melt 30g butter in a frying pan and fry the mushrooms with a pinch of salt until they have released their juices and are lightly browned. Put into a bowl and set aside.

Melt the remaining 70g butter, add the flour and fry for a few minutes until lightly golden. Add the wine and stir to get a thick paste, then add the stock and stir vigorously as to not get any lumps. Add the milk and cream and cook until thick, season with nutmeg, salt and pepper. Put the chicken and mushrooms in the sauce and combine so it’s all nicely covered.

Pour the chicken filling into a 30cm Le Creuset faitout and leave to cool a bit while preheating the oven.

Preheat the oven to 200°C fan.

Top the dish with mini rösti.

Bake in the preheated oven for 20 mins until the rösti are golden and the filling is bubbling.

IF BAKING FROM ROOM TEMP: Preheat the oven to 180°C fan. Bake the dish for 15 minutes, then raise the temperature to 200°C an bake for another 15-20 mins until the rösti are golden