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Chicken Brussels pie

Name: Chicken Brussels pie
Prep time: 37 min
Cook time: 47 min
Total time: 1 h 24 min
Yield: 6 people
Cuisine: French
Ingredients: 300 g Brussels sprouts; 200 g cooked chicken; 1 shallot; 3 tablespoons olive oil; 150 g liquid cream; Parsley; 20 g butter; 300 g potato purée; 50 g Comté cheese; Salt; Pepper

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?

66 K 4/5 (7 reviews)489579

Duration

1 hour 30 min.

Difficulty

Easy

Last modified on: October 31^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

40 min.

Cooking

50 min.

All in all

1 hour 30 min.

Preparation 40 min.

Cooking 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 10 min.

Peel and rinse 300 g Brussels sprouts and cut into quarters. Put on to boil in a large pan of salted water.

Step 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.

Step 3 - ⌛ 2 min.

Coarsly chop the sprouts.

Set aside.

Step 4 - ⌛ 3 min.

Chop 200 g cooked chicken into small pieces.

Step 5 - ⌛ 5 min.

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.

Step 6 - ⌛ 4 min.

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

Step 7 - ⌛ 5 min.

Add 150 g liquid cream, mix well and leave on low heat to thicken.

Step 8 - ⌛ 2 min.

Add the chopped parsley at the end.

Set aside.

Step 9 - ⌛ 2 min.

Preheat the oven to 390°F (200°C).

Butter a gratin dish.

Step 10 - ⌛ 2 min.

Spread the chicken in the bottom of the dish.

Step 11 - ⌛ 3 min.

Mix the sprouts with 300 g potato purée.

Step 12 - ⌛ 3 min.

Spread this mixture on top of the chicken.

Step 13 - ⌛ 3 min.

Grate 50 g Comté cheese.

Step 14 - ⌛ 2 min.

And spread over the top.

Step 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: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	7 g RDI=3 %	15 g RDI=21 %	197 kcal RDI=10 %	827 kJ RDI=10 %
Per person	13 g RDI=21 %	13 g RDI=5 %	28 g RDI=38 %	357 kcal RDI=18 %	1,497 kJ RDI=18 %
Whole recipe	80 g RDI=123 %	80 g RDI=30 %	167 g RDI=228 %	2,145 kcal RDI=107 %	8,979 kJ RDI=107 %