Chicken Brussels pie


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?
48 K 4/5 (7 reviews)
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Last modified on: February 23th 2020
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 40 min.
Cooking: 50 min.
All in all: 1 hour 25 min.
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Step by step recipe


Stage 1 - 10 min.
Chicken Brussels pie
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.
Chicken Brussels pie
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.
Chicken Brussels pie
Coarsly chop the sprouts.

Set aside.

Stage 4 - 3 min.
Chicken Brussels pie
Chop 200 g cooked chicken into small pieces.

Stage 5 - 5 min.
Chicken Brussels pie
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.
Chicken Brussels pie
Add the chicken and fry, stirring from time to time.

Stage 7 - 5 min.
Chicken Brussels pie
Add 150 g liquid cream, mix well and leave on low heat to thicken.

Stage 8 - 2 min.
Chicken Brussels pie
Add the chopped parsley at the end.

Set aside.

Stage 9 - 2 min.
Chicken Brussels pie
Preheat the oven to 390°F (200°C).

Butter a gratin dish.

Stage 10 - 2 min.
Chicken Brussels pie
Spread the chicken in the bottom of the dish.

Stage 11 - 3 min.
Chicken Brussels pie
Mix the sprouts with 300 g potato purée.

Stage 12 - 3 min.
Chicken Brussels pie
Spread this mixture on top of the chicken.

Stage 13 - 3 min.
Chicken Brussels pie
Grate 50 g Comté cheese.

Stage 14 - 2 min.
Chicken Brussels pie
And spread over the top.

Stage 15 - 30 min.
Chicken Brussels pie
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 recipe870 RDI=330 %630 RDI=60 %810 RDI=120 %8,180 RDI=410 %34,250 RDI: 410 %
Per 100 g80 RDI=30 %60 RDI=5 %70 RDI=10 %750 RDI=40 %3,140 RDI: 40 %
Per person140 RDI=60 %110 RDI=10 %130 RDI=20 %1,360 RDI=70 %5,710 RDI: 70 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, Milk
How much will it cost?
  • For 6 people : 4.80 €
  • Per person : 0.80 €

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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)
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