Extra Tips for the Best Result

Use a wide dish
A wider surface area helps the thinner potato layer crisp properly.

Don’t skip browning the chicken
This builds the depth that makes the sauce taste slow-cooked.

Let the wine reduce fully
This prevents acidity from splitting the cream and deepens flavour.

The sauce should be thick before baking
It should coat the back of a spoon. If it looks thin, simmer another minute.

Slice potatoes evenly and thin
About 3mm ensures they cook through before over-browning.

Add cheese lightly
A small scatter gives golden colour without turning it into a gratin.

Let it rest before serving
This transforms the filling from loose to rich and cohesive.