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?
49 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.
To finish around 7pm, you'll need to have started before: 18:10.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: Dauphinoise potatoes with Serano ham, Two-stage beef chuck , Oxtail Parmentier, Spinach parmentier, Upside-down Parmentier, ... See them all 15
Brussels sprouts
Like these other recipes: Country vegetable soup, How to prepare Brussels sprouts, Melt-in-the mouth meat and vegetables in a sealed casserole, Sautéed Green Vegetables in pan, Roast Brussels sprouts with sage and lemon, ... See them all 17
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Gratin-style spinach and chicken omelette , Julia salad, Quick chicken curry, Valay salad, ... See them all 16
Liquid cream
Like these other recipes: Sea bass with coriander cream en papillote, Firied fillet of sea bream with polenta, Pistachio ice cream, Gratin of Endives with Mont d'Or, Broccoli savoury custard, ... See them all 170
Other recipes you may also like
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).March 11th 2011263 K 15 60 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.December 31th 20131.13 M 13.4 45 min.
How to prepare cauliflower
This is how to start with a whole califlower and finish with only the best of the vegetable.February 5th 2022223 K4.1 35 min.
Mini palmiers
Palmiers are a traditional French patisserie, consisting of folded puff pastry caramelized with sugar. These small versions are made with the shop-bought puff pastry that comes ready-rolled in a circle.September 11th 201890 K5 40 min.
Summery cheese on toast
Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.July 20th 201649 K4 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.