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?
41 K 4/5 (7 reviews)
1 hour 25 min.
Easy
18 people
11 IngredientsLast modified on: February 23th 2020
For 18 people, you will need:
- 1
900 g Brussels sprouts - 2
600 g cooked chicken - 3
3 shallots - 4
9 tablespoons olive oil - 5
450 g liquid cream - 6
parsley - 7
60 g butter - 8
900 g potato purée - 9
150 g Comté cheese - 10
salt - 11
pepper - Total weight: 3,270 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 900 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 600 g cooked chicken into small pieces.
Stage 5 - 5 min.
Prepare 3 shallots.
Pour 9 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 9 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 450 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 900 g potato purée.
Stage 12 - 3 min.
Spread this mixture on top of the chicken.
Stage 13 - 3 min.
Grate 150 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 | 2,600 RDI=1,000 % | 1,900 RDI=180 % | 2,420 RDI=370 % | 24,540 RDI=1,230 % | 102,750 RDI: 1,230 % |
| 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 18 people : 14.40 €
- 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: Potato and two ham gratin, Salmon and Spinach Gratin, Two-stage beef chuck , Duck Parmentier, Hachis parmentier, ... See them all 13
Brussels sprouts
Like these other recipes: Brussels sprouts à la Lombarde, Frichti from Bruxelles, Sautéed Green Vegetables in pan, How to prepare Brussels sprouts, Oven-roasted Sprouts, ... See them all 14
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, Valay salad, Baked eggs with chicken and spinach, Potimarron (chestnut pumpkin) "au gratin", Julia salad, ... See them all 16
Liquid cream
Like these other recipes: Gratin with Parmesan flavours, Rice and peas, Sauce Normande (for fish), Creamy asparagus and meat timbale, Duet of creamed cauliflower and cabbage , ... See them all 165
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