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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Absolute All Time Favourite Hot Cake With Rhubarb and Coconut

rhubarb & coconut cake

When a Chef tells me that this is her Absolute All Time Favourite Cake I take notice.

Anita is a Cake Master, she creates wonderful cakes.  Cakes so special that they are cooked for every celebration and every special event.  This is one of those cakes.

Today Anita has baked her Rhubarb and Coconut Cake.  This is a moist cake, deliciously sticky and sweet with the zap of rhubarb balancing it perfectly. Anita likes to serve this cake hot with whipped cream or vanilla bean ice cream and it’s also lovely to serve warm, cold and even old!

Rhubarb and Cocunut Cake
Anita enjoying her favourite cake with a cup of tea.

Rhubarb is often overlooked but is beautiful when added to cakes, pies and desserts.  It dates back to China where it has been used medicinally for over 2000 years and is now found in the vegetable section in most supermarkets.

We hope you enjoy this delicious cake.

Anita & Debra

 

Print Recipe
Rhubarb and Coconut Cake
Anita's absolute all time favourite cake. Delicious served warm with a dollop of double cream, whipped cream or vanilla bean ice cream (or all 3!).
Rhubarb & Coconut Cake
Course Cakes
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Course Cakes
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Rhubarb & Coconut Cake
Instructions
  1. Preheat Oven to 175C
  2. Grease and line a 20cm round cake tin with baking paper.
  3. Slice 1 - 2 stalks of the Rhubarb into 2cm pieces and set aside. Chop another 1 1/2 cups into smaller chunks.
  4. Mix the Flour, Sugar, coconut, Butter, Eggs, Milk and Vanilla together in a bowl. Use a whisk and hand mix (no need for a fancy machine)
  5. Spread half of the batter into the cake tin.
  6. Place 1 1/2 cups of chopped Rhubarb on top of the batter and then spread the remaining batter over.
  7. Arrange the 2cm pieces of Rhubarb in a circle on top to decorate and sprinkle the Raw Sugar on top.
  8. Bake at 175c for 90 minutes. Test to with a skewer to make sure the cake is cooked. Stand for 5 minutes before turning out.
Recipe Notes

If the top of the cake becomes too brown while cooking, loosely cover with foil and continue to cook until done.

Cake can be kept in the fridge and is best eaten within 3 days.

*Chef Hack - weigh out the butter in a cup, top with a saucer and melt in the microwave.  This avoids splattering inside your microwave.

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