Crispy Potato Boxty Pancakes with Creamy Chicken Filling

Golden-brown boxty recipe pancakes crackle at the edges and turn tender inside, filled with creamy chicken in about 50 minutes. Each one is a pub-style favourite you can make on a weeknight.

Squeezing the grated potato dry keeps boxty from turning soggy. Mashed potato adds a tender, fluffy middle that raw potato alone can't match.

Ingredients You'll Need

Raw Starchy Potato: Russet or Maris Piper potatoes, peeled and coarsely grated, give boxty its crisp edges and hearty bite. Squeezing out their moisture keeps the batter from turning soggy. Any other floury potato, such as King Edward, works well.

Cooled Mashed Potato: Plain, unseasoned mash gives each pancake a tender, fluffy centre. It also helps the batter hold its shape on the spoon. Leftover boiled potatoes mashed with nothing added are the best swap.

Plain Flour: Sifted flour gives the batter structure and a soft, light crumb. Sifting removes lumps, so the batter stays smooth. The same flour also thickens the chicken sauce. Use all-purpose flour if you can't find plain flour.

Buttermilk: This tangy, slightly thick dairy reacts with bicarbonate of soda to lift the pancakes. It adds a gentle sourness that balances the potato. Mix 240 ml milk with 1 tablespoon lemon juice and rest it for 5 minutes.

Bicarbonate of Soda: Baking soda gives the pancakes a quick lift and helps the edges brown. Only 1 teaspoon is needed, so measure it carefully. If you only have baking powder, use about 2 teaspoons, though the lift will be softer.

Fine Sea Salt: Fine salt seasons the batter evenly and sharpens the potato flavour. It dissolves quickly, so no gritty pockets form. Fine table salt works too; use about ¾ teaspoon since it is more concentrated.

Unsalted Butter: You'll use it melted in the batter, then for frying the pancakes and cooking the filling. Unsalted butter keeps the salt level under your control. Salted butter works, but skip the extra salt in the recipe.

Chicken Breast: Boneless, skinless breasts cut into small bite-sized pieces give the filling juicy, tender bites. Cook them until fully opaque and lightly golden. Boneless chicken thighs are a richer, even juicier swap.

Yellow Onion: Finely diced onion softens into sweet, golden strands that form the base of the filling. Dice it small so it melts into the sauce. A shallot is a milder, sweeter alternative.

Chicken Stock: This liquid turns the flour and butter into a savoury, glossy sauce. It carries the flavour of the whole filling. Use vegetable stock for a vegetarian version.

Heavy Cream: Stirred in at the end, heavy cream makes the filling silky and velvety. It softens the sharpness of the stock and onion. Single cream or full-fat crème fraîche works, but stir over low heat so it doesn't split.

Fresh Thyme Leaves: Stripped from the stems, these small green leaves add an earthy, herbal note. Fresh thyme gives the best aroma. Dried thyme works at about ½ teaspoon, since it is more intense.

Freshly Ground Black Pepper: Freshly ground pepper adds a warm, sharp bite that lifts the creamy filling. Grind it just before using so the flavour stays bright. Ground white pepper gives a softer, less visible speck.

How to Make It (Step by Step)

This comes together in one skillet, with a quick potato batter, a creamy chicken filling and a hot cast iron pan doing the crisping. Start to finish you're looking at about 50 minutes, and the pancakes come out golden and tender every time.

Don't let the technique scare you off. Every step is simple, and the chicken filling is just a quick, cozy sauce you stir together while the batter rests. Even if you've never flipped a boxty before, you'll get the hang of it on the first batch.

1. Squeeze the grated raw potato dry in a clean tea towel. Stir it into the cooled mashed potato until evenly combined, about 2 minutes at room temperature (68°F / 20°C). The mixture should look pale and fluffy, with no watery pooling.

2. Whisk the sifted flour, bicarbonate of soda and fine sea salt in a separate bowl. Add the buttermilk and melted butter, then fold into the potato until a thick, spoonable batter forms, about 3 minutes at room temperature (68°F / 20°C). The batter should hold its shape on the spoon.

3. Melt 1 tablespoon of butter in a skillet over medium heat (350°F / 175°C). Cook the finely diced onion until soft and translucent with pale golden edges, about 4 minutes.

4. Add the bite-sized chicken pieces to the onion. Cook, stirring occasionally, until fully opaque and lightly golden on the outside, about 5 minutes over medium heat (350°F / 175°C).

5. Sprinkle the plain flour over the chicken and onion. Stir for 1 minute, then pour in the chicken stock. Simmer until the sauce thickens and turns glossy, about 3 minutes at medium heat (350°F / 175°C).

6. Stir in the heavy cream and fresh thyme leaves. Season generously with freshly ground black pepper. Simmer gently until silky and velvety, about 2 minutes at low heat (300°F / 150°C).

7. Heat extra butter in a cast iron skillet over medium heat (350°F / 175°C). Spoon the batter into rounds and flatten them. Cook until deep golden-brown underneath, about 3-4 minutes per side.

8. Spoon the chicken filling onto one half of each hot pancake. Fold over into a half-moon and cook until crisp and golden on both sides, about 2 minutes per side at medium heat (350°F / 175°C).

Store leftover pancakes and filling separately in the fridge for up to two days. Reheat them in a dry cast iron skillet so the edges crisp up again.

Serving size: 1 portion · Calories: 380 · Total Fat: 16g · Saturated Fat: 8g · Carbs: 42g · Fiber: 3g · Sugar: 3g · Protein: 18g · Sodium: 620mg

Tips and Tricks

• Equipment: Reach for your cast-iron skillet: Its thick base holds heat steady, so the batter forms an even, deep crust instead of scorching in patches.

• Temperature precision: Hold the pan at medium, 350°F / 175°C: Hotter, and the outside burns before the thick batter cooks through. Cooler, and the pancakes soak up butter and turn greasy.

• Common mistake: Flipping too soon: Lift a pancake only when the underside releases easily and is deep golden. Peeking early tears the crust and leaves it stuck to the pan.

• Flavour upgrade: Add a pinch of smoked paprika: A small pinch stirred into the batter adds a gentle smoky warmth that suits the creamy chicken filling.

• Texture tip: Press the rounds flat: Flattening them firmly gives you broad, crackling edges and a tender centre, the contrast that makes boxty so loved.

Frequently Asked Questions

Can I make this boxty recipe gluten-free without it falling apart?

Yes, swap the plain flour for an equal weight of 1-to-1 gluten-free flour blend in both the batter and the chicken filling. Add an extra tablespoon of the blend if the batter looks thin.

Can I freeze boxty pancakes and reheat them later on?

Yes, cool the cooked pancakes completely, layer them with parchment and freeze for up to three months. Reheat from frozen on a baking sheet at 350°F (175°C) for about 15 minutes until hot and crisp.

Why does my boxty turn gummy or dense instead of crisp and tender inside?

Your batter is likely too wet or the potato wasn't squeezed dry enough. Squeeze the grated potato thoroughly, and check that the batter holds its shape on the spoon before frying.

What to Serve With This

• Russet Potato Pancake Batter: Hmm, this isn't right. Let me restart.

Actually, I need to keep to the format exactly. Here is the section:

• Colcannon: Creamy mashed potatoes with cabbage or kale give soft, buttery contrast to the crisp pancake edges.
• Irish Soda Bread: Its dense, tender crumb soaks up the chicken sauce, balancing the rich, velvety filling.
• Lemon-Dressed Green Salad: Bright, acidic greens cut through the cream and butter for a fresh finish.
• Buttered Carrots with Parsley: Sweet, tender carrots add color and softness that complement the crispy boxty.