To serve:
Let cool for 10 minutes before serving to avoid burns and allow the sauce to set. Garnish with a pinch of flaky salt and more finely chopped chives. So good.
Broccoli and Sharp Aged Cheddar Chicken Pot Pie
I’m combining two childhood comfort foods into one perfect match — chicken pot pie and a creamy chicken-and-broccoli pasta bake. Normally, I’m not the biggest fan of chicken pot pie, but this one is the ultimate exception. The creamy filling is topped with a single sheet of puff pastry, resulting in a dish that’s full of flavor and texture, with a golden, flaky crust on top!
Categories
Food restrictions
Soya-free
Peanut free
Nut-free
A childhood classic, reinvented!
A comforting dish, easy to prepare and perfect for a weeknight dinner. This savory pie combines a creamy béchamel sauce, tender vegetables, and juicy chicken, all topped with golden, flaky puff pastry. A family-friendly meal idea that’s always a hit.
Why make this recipe?
- This chicken pie is a delicious, comforting twist on a classic Anglo-Saxon dish.
- With its turmeric and mustard powder-flavored béchamel sauce, tender vegetables, juicy chicken, and cheesy topping, every bite is a real treat!
- The golden puff pastry baked in the oven provides the perfect crispiness that contrasts with the creamy interior.
- It’s the ideal dish to prepare for a dinner with family or friends, especially on autumn evenings!
Tips for a perfect recipe:
- Replace the broccoli with Swiss chard, broccolini, or spinach.
- Add a little grated nutmeg to the béchamel sauce for an even warmer flavor.
- If you like a spicier taste, add a pinch of cayenne pepper or smoked paprika.
- You can prepare the filling in advance, store it in the refrigerator, and add the dough just before baking!
Broccoli and Sharp Aged Cheddar Chicken Pot Pie
To start things well
You use:
You cook for:
About 6 portions
Ingredients
Preparation
1.
Preheat the oven to 400°F.
2. Sauté the vegetables:
In a large ovenproof skillet (cast iron, Lodge, or Le Creuset), melt 2 tbsp of butter. Add the leek and celery, cooking 3–5 minutes until soft and lightly golden. Add the thyme and garlic, season, and cook another 5–8 minutes until the celery is tender but still firm. Deglaze with white wine (if using) and let reduce for 1 minute.
3. Add the flour and startch:
Add the flour and starch:
Stir in the flour and starch with a wooden spoon and cook 3–4 minutes until lightly golden. Gradually whisk in the chicken stock, ½ cup at a time, to avoid lumps. Stir in the turmeric and mustard powder. Bring to a gentle simmer, then remove from heat.
4. Finish the filling:
Add the shredded chicken, broccoli florets, grated cheddar, tarragon, and chives. Adjust seasoning with salt and pepper.
5. Cover with pastry:
Lightly roll out the puff pastry and lay it over the skillet, letting it hang slightly over the edges. Brush with the egg-cream mixture. Cut 2–3 small slits on top to allow steam to escape.
6. Bake:
Place the skillet on a baking sheet. Bake 30–40 minutes, until the pastry is golden brown and crisp and the filling has thickened.
7. To serve:
Nutritional information
per serving (1/4 of the recipe)
Calories
460 kCal
Carbs
28 g
Proteins
34 g
Fats
24 g
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Bon appetit and enjoy!
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