Chicken & Broccoli Pie (HC)
Ingredients
For the Mash:
- 640g potatoes, peeled and chopped
- 2 heaped tsp butter
- 50ml milk
- Salt and black pepper, to taste
For the Chicken & Broccoli Filling:
- 1 tbsp olive oil
- 4 chicken fillets, approx. 400 - 520g, diced
- 1 large leek, trimmed, cleaned and finely sliced
- 1 tsp garlic powder
- 1 tsp mixed herbs
- Salt and black pepper, to taste
- 300g broccoli, cut into small florets
- 1 low-sodium chicken stock cube
- ½–1 tsp Dijon mustard
- 2 tbsp plain flour
- 200ml milk
- 200ml water
- 150g peas
- 2 tbsp double cream
Instructions:
Preheat the oven to 180°C / 160°C fan.
Add the potatoes to a saucepan of boiling water and cook for 15–20 minutes, or until tender.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the diced chicken and leek and cook for 4–5 minutes, stirring regularly, until the chicken is lightly coloured and the leek has softened.
Add the garlic powder, mixed herbs and a little salt and black pepper. Stir well to coat the chicken and leek.
Add the broccoli, crumble in the stock cube and add ½ tsp Dijon mustard. Stir until combined.
Sprinkle over the flour and stir well for around 1 minute, ensuring everything is evenly coated.
Gradually add the 200ml milk, stirring continuously, followed by the 200ml water, a little at a time.
Bring to a gentle simmer and cook for 3–5 minutes, stirring regularly, until the sauce has thickened and the chicken is cooked through.
If the sauce is still too thin, continue to simmer for another few minutes until it reaches a thick, creamy consistency. If needed, mix 1 tsp flour with 1 tbsp cold water until smooth, stir into the sauce and simmer until thickened.
If the sauce becomes too thick, simply add a small splash of milk or water to loosen.
Stir through the peas and double cream. Simmer for 1–2 minutes, then taste and adjust the seasoning, adding the remaining Dijon mustard if you’d like a stronger flavour.
Transfer the chicken and broccoli filling to an ovenproof pie dish.
Once the potatoes are tender, drain well and leave to steam dry for 1–2 minutes. Add the butter and 50ml milk, season with salt and black pepper, then mash until smooth.
Spoon the mash over the chicken filling and spread evenly to the edges. Run a fork over the surface to create ridges.
Bake for 20–25 minutes, until the filling is bubbling and the mashed potato is lightly golden.
Note: This recipe serves 4. Store leftovers covered in the refrigerator and enjoy within 2 days, reheating thoroughly before serving.