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Chicken and Broccoli Pie with a slice of pastry cut out
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Chicken and Broccoli Pie

Chicken and Broccoli Pie uses a poached chicken - ideal for making ahead in stages.
Prep Time30 minutes
Cook Time1 hour 40 minutes
Total Time2 hours 10 minutes
Course: Dinner
Cuisine: British
Servings: 6 servings
Author: Susie@Everyday Cooks

Ingredients

Poached Chicken:

  • 1.5 kg whole chicken
  • 1 carrot
  • 1 onion
  • 1 bouquet garni
  • Salt
  • 6 peppercorns

Sauce:

  • 50 g Cheddar cheese
  • 750 g frozen broccoli
  • 60 g butter
  • 60 g flour
  • 1 tablespoon garam masala or curry powder, rounded tablespoon (30ml)
  • 170 g tin evaporated milk
  • 4 tablespoons mayonnaise (100ml)
  • 2 tablespoons 30ml lemon or lime juice (30ml)
  • Salt and pepper

Pastry top:

Instructions

To Cook the Chicken:

  • Put the chicken in a large saucepan and cover with water. Add the carrot, onion, bouquet garni, salt and peppercorns
  • Bring to the boil, cover and leave to simmer for 1 hour
  • Leave to cool in the stock
    Don't discard the stock.

Preparation:

  • Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
  • Grate the cheese
  • If using, beat the egg with a fork
  • Butter the pie dish
  • Put the broccoli in a saucepan of boiling water and bring back to the boil. Drain. Arrange the drained broccoli in the pie dish
  • When the chicken is cool enough to handle, remove from the stock and strip the meat from the bones, discarding the skin
  • Keep 600ml of stock for later - heating it before using
    You can reduce the remaining stock and freeze it, or boil it up with the chicken bones for a more concentrated stock
  • Spread the chicken over the broccoli

For the sauce and to assemble the pie:

  • Melt the butter in a large saucepan. Stir in the curry powder/garam masala and flour and cook gently for 1-2 minutes
  • Slowly add the hot stock and bring the sauce to the boil
    Heating the stock first makes it quicker and easier to incorporate into the sauce
  • Remove from the heat and stir in the grated cheese. When the cheese has melted stir in the evaporated milk, lemon juice, and mayonnaise
  • Taste to check the seasoning, and add salt and pepper if needed
  • Pour the sauce over the chicken
  • Unroll the pastry and drape over the pie. Trim the pastry as needed. Use any excess for decoration
  • Brush the beaten egg over the pastry to give a golden finish
    Use the excess egg in scrambled egg or cheese sauce (or give it to the dog)
  • Cook for 20 minutes then turn the oven down to Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F for a further 10-20 minutes, until the pastry is golden brown
  • Serve immediately.

Video

Notes

EVERYDAY COOKS TIPS:

Prepare ahead:
  • Cook the chicken up to two days before, optionally take the meat off the bone, and refrigerate until needed OR
  • Freeze the cooked chicken for up to a month before using.
Ingredients:
  • Lemon juice - either freshly squeezed or bottled is fine
  • Evaporated Milk - don't confuse with Condensed Milk which is very sweet and will not work here
  • Mayonnaise  - bought or home-made mayonnaise both work.