Creamy Chicken and Broccoli Pie
Chicken & Broccoli cooked in a cream sauce with notes of tarragon and topped with puff pastry. Best served with Puréety Original roast potatoes and your choice of vegetables
Try topping with mash instead of pastry, or swap the broccoli for a different green vegetable. This dish has been costed at approx £1.62 per portion. Add a little more water or reduce a little longer depending on how saucy you would like the pie
Cooking Method
- Pre heat the oven to 200c/gas 6/180c fan
- Heat up a large frying pan with the cooking oil. Seal the chicken until it starts to colour then add the onions and soften slightly before adding the diced carrot - then cook for 2 minutes on a medium heat
- Add the cream and water and bring to the boil, then add the broccoli and cook for around 3 minutes
- Mix in the Chicken Casserole seasoning; simmer and stir for a further 2 minutes
- Transfer the pie mixture into a larger pie dish, lightly oil or grease the edges of the pie dish
- Top the pie with the puff pastry, press the pastry onto the lip of the dish to seal the lid
- Cook in the oven for 25-35 minutes or until the centre of the pie is piping hot and the pastry is well risen and golden brown
- Leave the pie to rest for 10 minutes before serving. Serve with Puréety roast potatoes and vegetables
Ingredients
- 525g Chicken Breast , Diced - Chunky
- 200g White Onion , Diced
- 300ml Single Cream
- 300ml Water
- 160g Broccoli , Cut into Florets
- 100g Carrot , Diced
- 2 Egg Yolks
- 1tbsp Cooking Oil
- 320g Puff Pastry
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