Chicken, Spinach and Broccoli Pie
This lovely chicken pie recipe is guaranteed to become a favourite. Easy peasy to make, tasty and served with a curried cauliflower side dish!
Ingredients
- 6 chicken breasts, cubed
- A few sprigs of tarragon
- Chicken stock to cover
- Broccolini
- 80g baby spinach
- 50g butter
- 25g plain flour
- 100ml double cream
- 300g ready rolled all puff pastry
- 1 egg yolk
To serve
- Cauliflower
- 1tsp Curry Power
- Olive Oil
Method
Pre heat the oven to 180c.
Put the chicken and tarragon into a large saucepan, cover in chicken stock, bring to the boil then simmer for 10 minutes, add the broccolini for the last 2 minutes. Leave to cool then drain off the stock.
Cook the spinach in a knob of butter then drain.
In a large pan melt the butter and whisk in the flour. Add the stock to make the sauce, before stirring back in the chicken and broccoli and tarragon. Add the cream, season, and stir gently.
Pop the spinach into individual pie dishes and top with the chicken mix. Leave to cool slightly. Brush the edge of the pie dish with egg wash, then place the pastry over the chicken mixture, crimp the edges egg wash. pop onto a baking tray and bake for 30 minutes until golden brown.
Cut the cauliflower into chunks and place on a roasting tray, with the leaves. Sprinkle the cauliflower with curry powder and drizzle with olive oil. Roast at 180c until roasted and tender.
Ingredients
- 6 chicken breasts, cubed
- A few sprigs of tarragon
- Chicken stock to cover
- Broccolini
- 80g baby spinach
- 50g butter
- 25g plain flour
- 100ml double cream
- 300g ready rolled all puff pastry
- 1 egg yolk
To serve
- Cauliflower
- 1tsp Curry Power
- Olive Oil
Method
Pre heat the oven to 180c.
Put the chicken and tarragon into a large saucepan, cover in chicken stock, bring to the boil then simmer for 10 minutes, add the broccolini for the last 2 minutes. Leave to cool then drain off the stock.
Cook the spinach in a knob of butter then drain.
In a large pan melt the butter and whisk in the flour. Add the stock to make the sauce, before stirring back in the chicken and broccoli and tarragon. Add the cream, season, and stir gently.
Pop the spinach into individual pie dishes and top with the chicken mix. Leave to cool slightly. Brush the edge of the pie dish with egg wash, then place the pastry over the chicken mixture, crimp the edges egg wash. pop onto a baking tray and bake for 30 minutes until golden brown.
Cut the cauliflower into chunks and place on a roasting tray, with the leaves. Sprinkle the cauliflower with curry powder and drizzle with olive oil. Roast at 180c until roasted and tender.
