Chicken & broccoli pie

Chicken & broccoli pie

This is easy to make with ready-made filo pastry sheets.

By , 21 September 2015
Chicken & broccoli pie
  • Ready in: 70 mins
  • Serves: 4
  • Price: £2.37 per serving
Nutritional Info
Each 329g serving contains
  • Fat 29.9
  • Sat Fat 17.4
  • Sugar 2.7
  • Salt 2.2
  • Cals 525
of your reference intake.
Typical energy values per 100g: 668kJ/160kcal.
  • 2 chicken breast fillets
  • 250g gammon steak, rind and fat removed
  • 1 Chicken stock cube
  • Sprig of fresh thyme
  • 200g pack Asda Extra Special Purple Sprouting Broccoli
  • 1 tbsp cornflour
  • 200g pot Asda Crème Fraîche
  • ½ x 270g pack filo pastry, chilled
  • 25g butter, melted
  • Put the chicken, gammon stock cube and thyme in a pan. Add enough water to just cover, bring to the boil and simmer, partially covered, for 20 minutes, removing any fat that floats to the surface. Add the broccoli and cook for another 4 minutes. Lift out the chicken, gammon and broccoli using a draining spoon, and put on a plate to cool slightly. Boil the stock, uncovered, until it is reduced to about 200ml.

  • Pre-heat the oven 190C/170C Fan/Gas 5. Cut the gammon, chicken and broccoli into bite-size pieces. Put in a pie dish.

  • Mix the cornflour with 30ml water and add to the stock with the crème fraîche. Heat until almost boiling, stirring all the time. Pour over the meat and broccoli.

  • Cut each sheet of filo pastry into 8. Brush with the butter and then scrunch up loosely. Put the pastry on the pie to cover the surface and bake for 20 minutes.