1,532 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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?

57 K 4/5 (7 reviews)

1 hour 25 min. difficulté

Easy

4.80 €

6 people

11 Ingredients

Last modified on: February 23^th 2020

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 25 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

Stage 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.

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 200 g cooked chicken into small pieces.

Stage 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.

Stage 6 - ⌛ 4 min.

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

Stage 7 - ⌛ 5 min.

Add 150 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 300 g potato purée.

Stage 12 - ⌛ 3 min.

Spread this mixture on top of the chicken.

Stage 13 - ⌛ 3 min.

Grate 50 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	870 RDI=330 %	630 RDI=60 %	810 RDI=120 %	8,180 RDI=410 %	34,250 RDI: 410 %
Per 100 g	80 RDI=30 %	60 RDI=5 %	70 RDI=10 %	750 RDI=40 %	3,140 RDI: 40 %
Per person	140 RDI=60 %	110 RDI=10 %	130 RDI=20 %	1,360 RDI=70 %	5,710 RDI: 70 %