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Chicken Brussels pie

This is a novel twist on the well known cottage or shepherd's pie idea (minced meat topped with mashed potato). Why not try this "Brussels" pie with a mixture of mashed potato and Brussels sprouts on top of chopped chicken?

35K 7 4

Last modified on: February 23^th 2020

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For 3 people, you will need:

1 150 g Brussels sprouts
2 100 g cooked chicken
3 ½ shallot
4 2 tablespoons olive oil
5 75 g liquid cream
6 parsley
7 10 g butter
8 150 g potato purée
9 25 g Comté cheese
10 salt
11 pepper
Total weight: 553 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
37 min.	47 min.	1 hour 24 min.

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Step by step recipe

Stage 1 - 10 min.

Peel and rinse 150 g Brussels sprouts and cut into quarters. Put on to boil in a large pan of salted water.

Stage 2 - 8 min.

Stop cooking as soon as the sprouts are tender. Take out of the pan and cool rapidly under running water.

Drain thoroughly.

Stage 3 - 2 min.

Coarsly chop the sprouts.

Set aside.

Stage 4 - 3 min.

Chop 100 g cooked chicken into small pieces.

Stage 5 - 5 min.

Prepare ½ shallot.

Pour 2 tablespoons olive oil into a frying pan on medium heat. When good and hot, add the chopped shallot, salt and pepper.

Cook for 1 minute without colouring.

Stage 6 - 4 min.

Add the chicken and fry, stirring from time to time.

Stage 7 - 5 min.

Add 75 g liquid cream, mix well and leave on low heat to thicken.

Stage 8 - 2 min.

Add the chopped parsley at the end.

Set aside.

Stage 9 - 2 min.

Preheat the oven to 390°F (200°C).

Butter a gratin dish.

Stage 10 - 2 min.

Spread the chicken in the bottom of the dish.

Stage 11 - 3 min.

Mix the sprouts with 150 g potato purée.

Stage 12 - 3 min.

Spread this mixture on top of the chicken.

Stage 13 - 3 min.

Grate 25 g Comté cheese.

Stage 14 - 2 min.

And spread over the top.

Stage 15 - 30 min.

Bake for 30 about minutes, keeping an eye on how the top is browning.

Your Chicken Brussels pie is ready,

Remarks

If you don't have Comté cheese, use another type suitable for grating.

The chicken can also be replaced with leftovers of another kind of meat.

It is worth noting that French "purée" is softer and much richer that traditional British "mash", so makes more of a gratin topping than a pie crust.

Keeping

A few days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,019 Kcal or 4,266 Kj	40 gr	40 gr	94 gr
51 %	15 %	4 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
184 Kcal or 770 Kj	7 gr	7 gr	17 gr
9 %	3 %	1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
340 Kcal or 1,424 Kj	13 gr	13 gr	31 gr
17 %	5 %	1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Celery, Milk

How much will it cost?

For 3 people : 2.42 €
Per person : 0.81 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Potato purée: You can get more informations, or check-out other recipes which use it, for example: Hachis parmentier, Colcannon, Welsh-style potato purée, Oxtail Parmentier, Aligot, ... All
	Brussels sprouts: You can check-out other recipes which use it, like for example: Quartet of brassicas with cream , Oven-roasted Sprouts, Sautéed Green Vegetables in pan, Brussels sprouts salad with smoked trout and Comté cheese, Pork chops with a duo of brassicas, ... All
	Cooked chicken: You can get more informations, or check-out other recipes which use it, for example: Cauliflower, chicken and avocado salad, Avocado, artichoke and chicken salad, Gratin of chicken with rice and sautéed mushrooms, Valay salad, Quick chicken curry, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Turban of sole with langoustines, Creamy Winter Vegetable Soup, Sautéed pork with mushrooms in a cream sauce., Shallot confit tart, ... All

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