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Prepare the Base:
Peel and grate the potatoes, squeeze out excess moisture, and mix with 2 beaten eggs.
Heat plant oil in a non-stick skillet and press the potato-egg mixture into the pan to form a crust. Cook on medium heat until golden and set. Flip carefully or cook the other side separately.
Cook the Filling:
In a separate pan, melt butter and sauté the onion, garlic, and carrot until soft.
Add diced chicken, mushrooms, and bay leaves. Cook until chicken is golden and cooked through.
Stir in broccoli and season with salt, pepper, and Provencal herbs. Cook for 5–7 minutes until broccoli is tender.
Assemble & Bake:
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