Passover chicken potato pie


I never thought I would say this, but I am absolutely sick of shopping. If I have to buy one more roll of foil or any more saucepans, I will scream. I am totally maxed out on plastic — the knife and fork variety, that is. I have also Princess Purchased bucketfuls of cleaning products. It strikes me they are all called Mr this and Mr that, when it is usually the Mrs doing the cleaning.

My kitchen looks like it has been gift-wrapped — every square inch covered in lining paper and cupboards sealed with Princess Bows. I have hired an extra cleaner, who is busy trying out all the Mr this and Mr that. Yes, Princess Passover is here, the festival of fear. Sometimes I would like to wave my white feather and say “I just can’t do it,” but of course I won’t. Well I might, but then in true JP fashion I feel the fear and get on with it.

Anyway, have just got to the bottom of the box and discovered my Pesachdic Tiptree cherry jam — you haven’t lived until you try a cherry and cream cheese-matzah. I smile because it is always nice to know that even among all this change, some things essentially stay the same. So there is a silver (foil) lining after all — it’s in the oven with my Passover chicken potato pie.

1 tablespoon olive oil for frying
2 finely chopped leeks
3 large shallots, peeled and chopped finely
300g small white mushrooms, sliced finely
800g cubed chicken breasts
(4 chicken supremes)
1 tin chopped tomatoes (400g)
1 tin tomato puree (140g)
160g black olives sliced
50ml red wine
1 teaspoon thyme
1 teaspoon parsley
½ large lemon grated
1 large lemon juice
Salt black pepper
1.360kg potatoes, peeled, suitable for boiling
1tbs margarine (dairy free)
Salt and black pepper


  • In a large frying pan, fry leeks, shallots and mushrooms in olive oil until soft.
  • Place the chicken pieces into the saucepan and fry until the chicken is opaque and white.
  • Add the tinned tomatoes, tomato puree, olives, red wine, thyme, and parsley, grated lemon and the lemon juice.
  • Season the mixture with salt and black pepper.
  • Simmer for 10 to 15 minutes until the juices have reduced and transfer into an oven proof dish. (I use an oblong one 34cm by 24cm)
  • For the topping:In a separate saucepan, cook potatoes until soft.
  • While they are boiling, pre-heat oven to gas mark 4/180°c/350°f
  • Drain and leave to cool, then add margarine and seasoning and mash.
  • Spoon the mashed potato over chicken mixture making sure it is well covered and place in oven for approximately 40 minutes or until the potato starts to turn slightly brown.
  • JP’s Notes: I don’t mean to whine, but only another 23 meals to go.

The Jewish Princess is written with the help of Georgie Tarn and Tracey Fine (above). See

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