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?
45 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 : £4.00
- Per person : £0.70
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: Welsh-style potato purée, Aligot, Upside-down Parmentier, Sausage with duchess potatoes and a Mont d'Or fondue , Oxtail Parmentier, ... See them all 13
Brussels sprouts
Like these other recipes: Veal Chop With Assortment of Vegetables, Country vegetable soup, Winter vegetable soup, Frichti from Bruxelles, Brussels sprout salad, ... See them all 17
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Hot sesame-cream chicken tartines, Lemony chicken and radish salad, Baked eggs with chicken and spinach, Valay salad, Gratin of chicken with rice and sautéed mushrooms, ... See them all 16
Liquid cream
Like these other recipes: Summer Salmon Blanquette, Chocolate and vanilla crème brûlée, Framboisier, French toast "cordon bleu", Quiche filling mixture, ... See them all 167
Other recipes you may also like
Apple and blackcurrant tarts
These little tarts taste every bit as good as they look. The sweetcrust pastry cases are filled with a layer of stewed apple and topped with a blackcurrant crémeux. This offers your guests a delightful element of surprise, as the apple flavour is only discovered as they eat it (but only if you've...October 10th 202135 K 1 hour 8 min.
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.June 2nd 2015263 K5 1 hour 40 min.
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.August 3rd 2012128 K4.3 10 min.
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.October 13th 2010326 K4.6 1 hour 15 min.
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.October 13th 2010216 K4.9 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.