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)
1 hour 25 min.
Easy
18 people
11 IngredientsLast modified on: February 23th 2020
For 18 people, you will need:
- 1
4 cups Brussels sprouts - 2
2 2⁄3 cups cooked chicken - 3
3 shallots - 4
9 tablespoons olive oil - 5
2 cups liquid cream - 6
parsley - 7
1⁄3 cup butter - 8
4 cups potato purée - 9
2⁄3 cup Comté cheese - 10
salt - 11
pepper
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 4 cups 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 2 2⁄3 cups 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 2 cups 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 4 cups potato purée.
Stage 12 - 3 min.
Spread this mixture on top of the chicken.
Stage 13 - 3 min.
Grate 2⁄3 cup 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: Welsh-style potato purée, Salmon and Spinach Gratin, Sausage with duchess potatoes and a Mont d'Or fondue , Dauphinoise potatoes with Serano ham, Hachis parmentier, ... See them all 14
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, Chicken and Avocado Salad, Valay salad, Hot sesame-cream chicken tartines, Cauliflower, chicken and avocado salad, ... See them all 16
Liquid cream
Like these other recipes: Lemon and lime cakes, Fillets of sole Dieppoise, Pan-fried fish fillets, braised cabbage with Noilly Prat, Creamy asparagus and meat timbale, Two-cheese vegetable gratin, ... See them all 170
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