Chicken Brussels pie

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 300 g Brussels sprouts
• 2 200 g cooked chicken
• 3 1 shallot
• 4 3 tablespoons olive oil
• 5 150 g liquid cream
• 6 parsley
• 7 20 g butter
• 8 300 g potato purée
• 9 50 g Comté cheese
• 10 salt
• 11 pepper
• Total weight: 1,090 grams

Times:

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

Step by step recipe

1	Peel and rinse 300 g Brussels sprouts and cut into quarters. Put on to boil in a large pan of salted water.
2	Stop cooking as soon as the sprouts are tender. Take out of the pan and cool rapidly under running water. Drain thoroughly.
3	Coarsly chop the sprouts. Set aside.
4	Chop 200 g cooked chicken into small pieces.
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.
8	Add the chopped parsley at the end. Set aside.
9	Preheat the oven to 390°F (200°C). Butter a gratin dish.
10	Spread the chicken in the bottom of the dish.
11	Mix the sprouts with 300 g potato purée.
12	Spread this mixture on top of the chicken.
13	Grate 50 g Comté cheese.
14	And spread over the top.
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.

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