Rick Stein's chicken parmentier recipe
 Try using up leftover roast chicken in Rick Stein's wildly popular, French-inspired, potato-topped pie. It's ridiculously easy! For this recipe you will need a 20x30cm/8x12in ovenproof dish. 1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled30g/1oz butter5 tbsp double cream2 free-range egg yolkssalt and black pepper 1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled 30g/1oz butter 5 tbsp double cream 2 free-range egg yolks salt and black pepper 30g/1oz butter 6 large or 8 small shallots, peeled and halved3 carrots, chopped2 sticks celery chopped1 garlic clove, finely chopped4 tbsp dry white wine1 tbsp tomato purée4 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes)350ml/12fl oz chicken stock600g/1lb 5oz leftover roast chicken, shredded16 black olives, stones removed, halved2 tbsp chopped fresh parsley50g/1¾oz Gruyère cheese 30g/1oz butter 6 large or 8 small shallots, peeled and halved 3 carrots, chopped 2 sticks celery chopped 1 garlic clove, finely chopped 4 tbsp dry white wine 1 tbsp tomato purée 4 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes) 350ml/12fl oz chicken stock 600g/1lb 5oz leftover roast chicken, shredded 16 black olives, stones removed, halved 2 tbsp chopped fresh parsley 50g/1¾oz Gruyère cheese Method For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.Preheat the oven to 180C/160C Fan/Gas 4.Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown. For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside. For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside. For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper. For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown. Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.