5: Prepare 1 shallot. Pour 3 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.
6: Add the chicken and fry, stirring from time to time.
7: Add 150 g liquid cream, mix well and leave on low heat to thicken.
15: 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.