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Easy chicken and broccoli pie

Published: 13 Apr 18
Updated: 18 Mar 24

Mastered how to make a white sauce? Show off your cookery prowess by using it in this creamy chicken and broccoli pie that you could easily whip up on a weeknight.

Easy
March 2018

Test kitchen approved

Serves 4-6
Hands-on time 30 min, oven time 25-30 min

Mastered how to make a white sauce? Show off your cookery prowess by using it in this creamy chicken and broccoli pie that you could easily whip up on a weeknight.

Nutrition: per serving

Calories: 495kcals
Fat: 26.2g (13.6g saturated)
Protein: 26.4g
Carbohydrates: 36g (8.5g sugars)
Fibre: 4.6g
Salt: 0.6g

For 6

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Ingredients

20g butter
1 onion, finely chopped
400g free-range chicken thigh fillets, thinly sliced
1½ tbsp wholegrain mustard
1 broccoli head, cut into florets
650ml white sauce
Grated zest and juice ½ lemon
Bunch fresh flatleaf parsley
320g pack ready-rolled shortcrust pastry
1 medium free-range egg, beaten

You’ll also need…

1.5 litre pie dish or casserole

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Method

Heat the oven to 200°C/180°C fan/gas 6. In a large deep frying pan, melt the butter and fry the onion for 5 minutes, then add the chicken. Fry for a few minutes, then add the mustard and broccoli. Gently cook for 5 minutes until starting to soften. Add the white sauce to the pan and bring to a simmer to warm through.
Turn off the heat, stir in the lemon zest, juice and parsley, then season to taste. Pour the filling into the pie dish and leave to cool for 5 minutes.
Unroll the pastry and slice 1cm strips off the edges. Press the strips onto the rim of the dish, brush with beaten egg, then top with the sheet of pastry. Trim off the excess, then cut out shapes for decoration if you like (attach them with more egg). Use a fork to seal/crimp the edges of the pie, brush with beaten egg and bake for 25-30 minutes until the top is golden and the filling is piping hot.

Recipe from March 2018 Issue

Nutrition

For 6

Nutrition: per serving

Calories: 495kcals
Fat: 26.2g (13.6g saturated)
Protein: 26.4g
Carbohydrates: 36g (8.5g sugars)
Fibre: 4.6g
Salt: 0.6g

delicious. tips

Next time, top the pie with thinly sliced potatoes. Brush with oil and bake for an extra 15 minutes until the topping is crisp and tender.
Prepare the pie filling 24 hours in advance and keep covered in the fridge.