Rich ‘n’ Velvety Chicken and Broccoli Pie 

This comforting, creamy chicken pie is a perfect mid-week meal. It’s fast and easy to make and a pleasure to eat. Once you learn this recipe you’ll never stop making it.

I always enjoy making a chicken pie, but I especially love eating them. Whether its with broccoli, mushroom or plain, it always tastes great. The top crust has a lovely texture and taste oh so buttery. Then you have the warm, creamy filling, with a generous amount of chicken and broccoli. It honestly is just a perfect combination. Served with Yorkshire puddings which are ready in the oven in 4 minutes and hot bubbling gravy, poured all over. They really do make the dish become perfection.

I usually make the pie with ready made puffed pastry but as I didn’t have it stocked up I thought I’d make my own basic shortbread pastry, with flour, butter, a little salt and water. It is a easy alternative and still tastes great.

A recipe that is simple to make, and tastes a absolute treat.



2 tbsp oil
3 Chicken breasts, cut into cubes
1 head broccoli,(200g) broken into small pieces
1 small onion, chopped
50g/2oz butter
2 tbsp plain flour
25g grated cheese, according to taste
300ml milk
pinch ground black pepper
pinch salt
small handful of fresh coriander, chopped
500g/1lb 2oz ready-made puff pastry
1 egg, beaten

1.     Preheat the oven to Gas Mark 6.

2.     Heat the oil in a frying pan, add the onion and fry for 2-3mins or until softened.

3.     Add the chicken and fry until the chicken begins to turn white, then add the broccolis and continue to fry until the water is absorbed and chicken is golden-brown.

4.     Remove the chicken and broccoli from the heat and set aside

5.     Melt the butter in a saucepan, whisk in the flour and cook for about two minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).

6.     Gradually start pouring in the milk into the flour mixture, whisking it until smooth.

7.     As the roux simmers over a gentle heat, add the cheese, salt and pepper, to taste, until the sauce has thickened

8.     Stir in the chopped coriander and pour the sauce over the chicken and broccoli mixture. Mix well, then spoon into a pie dish and leave until completely cool.

9.     Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin or big enough to cover your pie dish, lay the pastry on top, press down the edges and trim.

10.   Brush the top of the pie with beaten egg

11.  Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.

Basic Shortcrust Pastry:

220g Plain Flour                                                                                                                                          100g Butter                                                                                                                                                Pinch Salt                                                                                                                                                2-3tbsp Water

1. In a large bowl, add the flour and butter and rub between your fingers until it looks like a breadcrumb consistency.

2. Then mix in the salt and water and mix until a firm dough. Knead the dough and use when ready. Best to chill aside for a bit before use.



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