CHICKEN & BROCCOLI POTATO-TOPPED PIE RECIPE | BBC GOOD …
Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. It makes an easy, tasty and nutritious family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Total Time 2 hours
Prep Time 35 minutes
Cook Time 1 hours 25 minutes
Yield 4
Number Of Ingredients 14
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens – it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
- Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.
Nutrition Facts : Calories 428 calories, FatContent 14 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 7 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.6 milligram of sodium
BROCCOLI CHICKEN CASSEROLE I RECIPE | ALLRECIPES
A creamy chicken and broccoli bake.
Provided by Tracy
Categories Chicken Breasts
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
- In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
Nutrition Facts : Calories 426.8 calories, CarbohydrateContent 23.1 g, CholesterolContent 99.4 mg, FatContent 19 g, FiberContent 3.5 g, ProteinContent 40.2 g, SaturatedFatContent 7.9 g, SodiumContent 1031 mg, SugarContent 4.7 g
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CHICKEN & BROCCOLI POTATO-TOPPED PIE RECIPE | BBC GOOD …
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Calories 428 calories per serving
- Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.
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