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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Mississippi Mudcake With Coffee and Whisky

This versatile Mudcake is Chef Anita‘s secret weapon and is the perfect go-to recipe when you need something sweet which is a little bit on the fancy side.

The Mississippi Mudcake with Coffee and Whisky is made from ingredients that you would have in the pantry.   Serve as an afternoon tea cake or transform it into a luxurious dessert or bite size squares suitable for a cocktail party.

No whisky – no problem, just substitute with Rum, Kahlua, Tia Maria or other liqueur you have on hand.

We hope you enjoy this delicious and very special mudcake.

Debra & Anita

 

Print Recipe
Mississippi Mudcake with Coffee and Whisky
A deliciously simple Mudcake suitable for afternoon tea, dessert or a cocktail dessert.
Mudcake
Course Cakes
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Cakes
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Mudcake
Instructions
  1. Preheat oven to moderately low 150c.
  2. Prepare a rectangular cake tin by lining with non stick paper.
  3. Combine butter, dark chocolate, sugar, hot water, whisky and coffee in a large pot and slowly bring to the boil. Stir occasionally until melted. Allow to cool slightly.
  4. Sift flours and cocoa together and stir into the cooled mixture in the pot.
  5. Add the eggs and whisk well (by hand) to remove any lumps.
  6. Pour into prepared cake tin and bake for approximately 1 hour or until cooked. Cool in tin for 10 minutes before turning out.
Recipe Notes

Cake will keep for several days stored in an airtight container.  Do not refrigerate.

Serving Suggestions:

Dust with icing sugar and cut into squares, triangles or finger pieces.

For dessert, serve with raspberry coulis or a mixed berry compote with whipped cream or vanilla ice-cream.

To serve as a cocktail dessert simply bake in a larger, more shallow baking tray until cooked (this will take less time).  Cut into bite sized pieces and decorate with buttercream and nuts.

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How to Bake the Best Mothers Day Gift Ever

Mothers Day is a day to celebrate our Mothers, Step Mothers, Grandmothers and women who are like Mothers to us.  For many, Mothers Day is a reminder of the precious Mothers who are no longer here and we celebrate their legacy too.

While we treasure our Mothers it is usually difficult to select the perfect gift.  Most of us wander around or scroll looking for a special present to show our Mum’s how important they are to us.

The commercialised version would have us believe that Mum’s like to receive a lot of slippers, bath bombs and body lotions.  I would prefer a destination holiday, a years supply of flowers or perhaps a Cleaning Service forever – or just anything really, that doesn’t contribute to cluttering my home!

My gift to my Mum will be home made.  Something that she will enjoy and share.

Thank goodness for my friend Anita!  She is the most wonderful Chef – you can read all about her here .  Anita has created a recipe so delicious and yet so simple to make.   The picture below is my home baked version of these delicious, melt in the mouth shortbreads (obviously anyone can whip these up!).  I gave the recipe two stars for “Very Easy”.

Simply gift wrap with some cellophane, add a ribbon and you have created the perfect Mothers Day Gift – a gift made with love.

We wish you a wonderful Mothers Day!

Enjoy

Debra & Anita xx

 

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White Chocolate, Cranberry and Roasted Pistachio Butter Shortbread
A delicious nutty shortbread which is easy to make.
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Roast the pistachio kernels in a moderate oven for 5 minutes and leave to cool.
  2. Cream the butter and sugar until pale and fluffy.
  3. Add the vanilla.
  4. Stir in half of the flour.
  5. Then add pistachio kernels (either chopped or whole), cranberries and white chocolate with the rest of the flour. Mix until just combined (don't over mix or it will become stodgy when baked)
  6. Roll the dough into a cylinder shape using a sheet of baking paper to make smooth and compact. Chill in the fridge for 1 hour until firm.
  7. Remove from baking paper and slice into 1.5cm rounds.
  8. Place on lightly sprayed baking paper on baking tray. Space apart to leave room for spreading.
  9. Bake at 170 degrees until lightly golden - approx. 10 - 12 minutes. The shortbread tastes better with a little colour but not brown. Leave to cool on the tray.
Recipe Notes

Mothers Day ShortbreadIf you want to get fancy, you can drizzle some melted white chocolate over the shortbread and sprinkle with finely chopped extra pistachios.

Wrap up in cellophane and tie with a ribbon.

Variation:  Use Macadamia Nuts instead of Pistachio Kernels.

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