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Creamy Chicken and Broccoli Pie
Creamy Chicken and Broccoli Pie
By Morrisons
Published on 14 May 2021
This creamy and delicious chicken and broccoli pie makes a fantastic family meal.Time and servings
1 hr 5 minsTotal time
8Servings
30 minsPrep time
35 minsCooking time
Ingredients
- 4 skinless chickless breasts, diced
- 1 tsp of dried tarragon
- 30 g of sunflower spread
- 400 ml of chicken stock, made from a cube
- 200 ml of elmlea single light
- 1 tbsp of sunflower oil
- 400 g of broccoli, divided into small florets
- 300 g of puff pastry
- 1 egg, beaten, to glaze
- 250 g of shallots, peeled and halved if large
- 30 g of plain flour, plus extra for dusting
Method
Step 1
Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a large non-stick frying pan, add the chicken and shallots and cook on a high heat until the chicken is sealed and has taken on some colour. Add the tarragon.Step 2
Melt the sunflower spread in a pan and stir in the flour. Cook for 1 minute then gradually whisk in the stock, stirring until you have a smooth, thick sauce. Add to the chicken along with the Elmlea and stir well.Step 3
Meanwhile, boil the broccoli for 3 minutes. Drain and add to the chicken mixture. Spoon the filling into a large pie dish with a lip.Step 4
Roll out the pastry on a lightly floured surface so it is slightly larger than the dish. Cut a thin strip of pastry from around the edge, dampen and press down onto the lip of the dish. Moisten the pastry strip with water, place the pastry lid on top and press down well. Trim the edges. Re-roll any pastry trimmings and cut out leaves to decorate.Step 5
Brush the pie with beaten egg or milk to glaze and bake for 35 minutes until piping hot and the pastry is well risen and golden.