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?
47 K 4/5 (7 reviews)
1 hour 25 min.
Easy
6 people
11 IngredientsLast modified on: February 23th 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
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 50 min.
All in all: 1 hour 25 min.
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.
Drain thoroughly.
Stage 3 - 2 min.
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.
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.
Stage 9 - 2 min.
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,
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.
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 % |
How much will it cost?
- For 6 people : 4.80 €
- Per person : 0.80 €
Change currency: 
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)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Colcannon, Oxtail Parmentier, Upside-down Parmentier, Duck Parmentier, Spinach parmentier, ... See them all 14
Brussels sprouts
Like these other recipes: Veal Chop With Assortment of Vegetables, Brussels sprouts à la Lombarde, Frichti from Bruxelles, Pork chops with a duo of brassicas, Hearty leek and sprout soup, ... See them all 17
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Lemony chicken and radish salad, Rice and peas, Avocado, artichoke and chicken salad, Julia salad, ... See them all 16
Liquid cream
Like these other recipes: Creamy risotto with diced vegetables and flax seeds, Salmon with sorrel, Gratin of Endives with Mont d'Or, Chestnut mousse in a whipper , Celeriac in cream and mustard sauce, ... See them all 170
Other recipes you may also like
Butterfly pasta with smoked trout
Butterfly pasta, diced smoked trout with cheese, and a touch of green with parsley.February 7th 202416 K 20 min.
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.December 11th 2022186 K 13.5 25 min.
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.May 22th 202557 K4.7 60 min.
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.March 25th 2020147 K 50 min.
Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a...April 12th 2020120 K4 5 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.