Chicken Pie with Broccoli or How to Make an Easy Gougere

We are getting a bit fancy pants here with our Chicken Gougere and Broccoli Pie but stay with us because it’s really easy to whip up and it’s super delicious.

A Gougere in French cuisine is a baked savoury choux pastry made of choux dough mixed with cheese.

Do  not be afraid of the words Choux or Pastry.  This is a breeze to make and deliciously light and tasty.   Chef Anita has created a simple, wholesome pie which everyone will love.

Serve as a light dinner dish with a big salad or as a delicious lunch with the ladies (add some white wine and you’re good to go!)

Best of all, you can use left over cooked chicken!

It’s easy to make the recipe in bigger batches – just change the number of people you want to serve and the quantities will automatically adjust – I know, genius!

Print Recipe
Chicken Gougere and Broccoli Pie
A delicious light pie using a combination of choux pastry and tasty chicken and cheese filling.
Chicken Gougere and Broccoli Pie
Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Chicken Gougere and Broccoli Pie
Instructions
  1. Preheat your oven to 190c.
  2. Blanch or steam the Broccoli and refresh in cold water to stop cooking. Drain.
  3. Heat Milk in saucepan. Toss the cornflour and grated cheese together and then add to hot milk. Stir until it boils and thickens. Season with salt and pepper. Set aside.
Choux Pastry
  1. Make the choux pastry by heating the butter and water in a saucepan until it comes to the boil.
  2. Add the Plain Flour and continue stirring until the mixture forms a smooth ball and comes away from the sides of the saucepan. Remove from heat.
  3. Cool Slightly.
  4. Whisk in the eggs one at a time. Continue to whisk until the mixture becomes smooth and shiny.
  5. Spread the Choux pastry evenly over the base of an ovenproof pie dish.
  6. Bake for 30 - 35 minutes until the top is golden.
Assemble and Bake
  1. Layer the sliced chicken and broccoli onto the Choux pastry and then smooth over the cheese sauce.
  2. Bake for 30 - 35 minutes until the top is golden.
Recipe Notes

Chef Anita can't remember when she first baked this pie and believes it's a Flashback from the '70's.

Some tips from Anita:

You can substitute the Broccoli for Broccolini if you prefer.

You can add alternative vegetables to the pie (just remember to steam them first so that they are cooked)

Use Chicken breasts or any leftover cooked chicken.

Enjoy

Anita & Debra

*Chef Anita's recipe's are soon going to be available in an eBook.    Stay updated with the latest from Chef Anita and Simple Abundance by joining our email list.

 

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One Pot Spicy Moroccan Lamb

Chef Anita has created a wholesome, winter warmer with Lamb.  The spices and orange make this a deliciously fragrant dish.

Being a one pot dish makes this a convenient menu addition and the fragrance while it is cooking has everyone’s mouth watering in anticipation.

Anita serves this dish with Cous Cous but it would be equally popular served with rice.

Instructions for Spicy Moroccan Lamb are for stovetop cooking but it can also be cooked in a slow cooker.

Chef Anita believes in simple, wholesome dishes which can be cooked from ingredients found in every kitchen.  Her mission is to bring everyone back to the table.  You can read more about Chef Anita here.

Print Recipe
Spicy Moroccan Lamb
A delicious one pot dish packed with flavour and the sweet tang of orange.
Spicy Moroccan Lamb
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Spicy Moroccan Lamb
Instructions
  1. Heat a large pot and brown the meat in 2 batches quickly sealing the outside of the meat (2 batches to sear and not boil so your meat is tender)
  2. Add the diced onion and brown
  3. Add the Tomato Puree, drained chickpeas, potatoes, carrots, sultanas and beef stock
  4. Bring to the boil and lower the heat. Cover with the lid and cook for 1 - 1 1/2 hours. Stir occasionally to prevent sticking to bottom of the pot
  5. Once cooked, add Orange wedges, rind, mint and beans. Stir through and cook for a further 10 minutes until beans are cooked
  6. Serve with cous cous
Recipe Notes

This recipe is also suitable for cooking in a slow cooker.

You may like to thicken with 3 tsp cornflour blended with a little water.

 

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