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Creamy chicken and broccoli pie

A delicious family meal

Ingredients

  • 1 tsbp sunflower oil
  • 4 skinless chicken breasts, sliced
  • 250g shallots, peeled, and halved if large
  • 1 tsp dried tarragon
  • 30g sunflower spread
  • 30g plain flour, plus extra for dusting
  • 400ml chicken stock, made from a cube
  • 200ml Elmlea Single Light
  • 400g broccoli, divided into small florets
  • 300g puff pastry
  • beaten egg or milk to glaze

Method

  1. Preheat the oven to 200°C/400°C/Gas 6. Heat the oil in a large non-stick frying pan, add the chicken and shallots and cook on a high heat until the chicken is sealed and has taken some colour. Add the tarragon.
  2. Melt tyhe sunflower spread in a pan and stir in the flour. Cook for 1 minute then gradually whisk in the stock, stirring until you have a smooth, thick sauce. Add to the chicken along with the Elmlea and stir well.
  3. Meanwhile, boil the broccoli for 3 minutes. Drain and add to the chicken mixture. Spoon the filling into a large pie dish with a lip.
  4. Roll out the pastry on a slightly floured surface so it is slightly larger than the dish. Cut a thin strip of pastry from around the edge, dampen and press down onto the lip of the dish. Moisten the pastry lid on top and press down well. Trim the edges. Re-roll any pastry trimmings and cut out leaves to decorate.
  5. Brush the pie with beaten egg or milk to glaze and bake for 35 minutes until piping hot and the pastry is well risen and golden

Goes well with...

Morrisons Vina Eneldo Rioja Crianza

Morrisons Vina Eneldo Rioja Crianza

"Gorgeous redcurrant & spice on the nose, with good structure & soft tannins"

Perfect with..."Ideal with chicken, sausages, pork or roasted peppers"

Grapes:
Tempranillo, Garnacha
Country:
Spain
Price:
£7 - £10
Region:
Rioja
International Wine Challenge 2011 Silver
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8 Serves 8 people
30 Preparation time of 30 mins
35 Cooktime for 35 mins
684
Calories
34%
8.1g
Sugar
9%
34g
Fat
49%
14.7g
Saturate
74%
1.4g
Salt
23%
of your Guideline Daily Amount (GDA)

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