Chicken & broccoli pie
- 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.