Chicken and Broccoli Pie

Chicken and Broccoli Pie Recipe

This pie is great to serve on those special occasions
Yield:     Preparation Time:     Cooking Time:


4 chicken breasts
1 head of broccoli, split into florets
1 onion, finely chopped
1 carrot, diced
300ml chicken stock
1 tablespoon flour
1 stick celery, diced
Slug of double cream

For the pastry:
115g plain flour
60g cold butter, cubed
Pinch of salt
Couple tablespoons cold water

Recipe Instructions

Cook the chicken.
Pour a couple of tablespoons of oil in a heavy based casserole dish. Throw in the carrot, onion and celery and fry gently until the vegetables are tender. Add the cubed chicken breasts, season well and fry until the chicken turns opaque. Sprinkle over the tablespoon of flour. While stirring pour in the chicken stock and add the double cream. Leave on a low heat to simmer gently.

Blanche the broccoli.
Blanche the broccoli in some salted water.

Make the pastry.
Sift the flour onto a workspace; add a pinch of salt and the butter. Start to break up the lumps of butter with the tips of your fingers. Rub the butter gently into the flour until the mixture resembles bread crumbs. Sprinkle a couple of tablespoon of very cold water over the mixture and start bringing the mix together with a knife. Continue until you are able to make it into a ball with your hands. Sprinkle with a little more flour and start to roll out. Make a ¼ turn with each roll and continue until it is slightly bigger than your pie dish.

Make the pie.
Add the broccoli to the chicken and place the mixture into the pie dish. Roll your pastry lid over your rolling pin and unroll it on top of the pie. Crimp the edges and brush a little milk over the top to glaze. Place in the oven and bake for 20 – 30 minutes at 180C until golden brown.