Savory Chicken And Broccoli Pie Recipe

About this recipe

This high-protein dinner combines tender chicken, fresh broccoli, and creamy Swiss cheese in a flaky pie shell. Perfect for a satisfying and wholesome evening meal.

Ingredients

• - Truffle Butter
• 75Cl Mission Saint Vincent Bordeaux Blanc
• 350G Natoora Large New Season Unwaxed Lemons
• - Broccoli 750g
• 100G Terre Exotique Mustard With Roasted Spices, 100G
• - Chicken Breast Fillets
• 50G Picard Chopped Flat Parsley
• 2 X 320G Jus-Rol Shortcrust Sheets Frozen
• 800G Essential Cuisine Chicken Stock Mix, 800G
• 200 G Authentic Greek Yogurt
• - Cathedral City Mature Cheddar Cheese
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a skillet, melt 1 tbsp of butter over medium heat. Dip the chicken breast pieces in 1/2 cup of flour, then brown them in the skillet for 2-3 minutes on each side. Remove and set aside.
3. 3. In the same skillet, stir in 1 cup of chicken stock, 1/2 cup of white wine, and the juice of 1 lemon along with its grated peel. Simmer for 2-3 minutes to create a sauce.
4. 4. Steam 1 head of broccoli until tender but still bright green, about 5 minutes. Drain and set aside.
5. 5. In a mixing bowl, whisk together 1 cup of greek yogurt, 1 tbsp of mustard, 1 tbsp of flour, and 1 1/2 cups of shredded cheddar cheese until smooth.
6. 6. Place the cooked chicken and steamed broccoli into a prepared shortcrust pastry. Pour the egg and cheese mixture evenly over the top.
7. 7. Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
8. 8. Garnish with fresh parsley and serve warm.