A casserole dish serving chicken & broccoli potato-topped pie

Chicken & broccoli potato-topped pie

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(3 ratings)

Prep: 35 mins Cook: 1 hr, 25 mins

Easy

Serves 4

Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. It makes an easy, tasty and nutritious family meal

Nutrition and extra info

  • Chicken base only

Nutrition: Per serving

  • kcal428
  • fat14g
  • saturates8g
  • carbs45g
  • sugars7g
  • fibre7g
  • protein27g
  • salt0.6g
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Ingredients

  • 750g potatoes, peeled and halved
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250g broccoli, cut into small florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100ml strong chicken stock
  • small bunch tarragon, finely chopped (optional)
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1-2 tsp Dijon mustard
  • 100g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the chicken base

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2-3 (depending on size) skinless chicken thigh fillets, cut into cubes
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 skinless chicken breast, cut into cubes
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • onion, very finely chopped (optional)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Method

  1. For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens – it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.

  2. Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

  3. Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.

  4. Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.

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Comments, questions and tips

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Rebekah McKinstry
14th Nov, 2017
5.05
This was really tasty and a good way to use up broccoli/ potatoes. Had to redo the sauce as it went clumpy, recommend stirring it continually on a low heat and actually measuring the butter/ flour as the first time I estimated and it went wrong! Used 2 large chicken breasts instead of thighs and used sweetcorn instead of peas. Added grated cheese to the potatoes before baking. Would definitely make again.
Rebekah McKinstry
14th Nov, 2017
5.05
This was lovely and a good way to use up broccoli/ potatoes. Definitely need to continually stir the sauce on a low heat as I had to redo mine - the first time the flour clumped together and wouldn't mix with the milk. Used 500g of chicken breast instead of chicken thighs which was enough. Very tasty, I added cheese on top of the potatoes before baking it. We also used sweetcorn instead of peas which worked well.
kirstienic
22nd Sep, 2017
5.05
Lovely. I made a batch of the chicken base and froze into portions so this dinner was quick to put together and very tasty. I agree with laurawd that the potatoes could do with an extra few minutes cooking initially.
laurawd
18th Sep, 2017
5.05
Very simple & delicious! I'd cook the potatoes just a couple of minutes longer though as mine were quite al dente, also the top didn't go as golden as I'd like so perhaps under the grill for a few minutes at the end would help.
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