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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The Perfect Chunky Soup for Winter Weekends

Chunky German Potato, Onion & Bacon Soup

Anita has devised a hearty soup which will suit just about everybody.  Based on an old German Recipe, this soup contains basic ingredients that are always on hand.  You don’t require a blender to make this soup and it only takes about 30 minutes to get it onto the table!

If you have extra people arrive for dinner, no problem, just increase the quantity of each ingredient (alter the number of serves in the recipe box below).

You can adjust the flavour by simply adding more stock powder and some pepper.  It can be left simmering on the stove to develop a thicker texture or you can just reheat this soup when required.

Anita likes to serve the soup with some crusty bread or you can serve it with toast, cheesies or hot rolls and parmesan cheese.

You can read all about Chef Anita Here.

Know someone who needs this recipe – do share it using our social share buttons.

Print Recipe
Chunky German Potato, Onion and Bacon Soup
Chunky German Soup
Course Soup
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Soup
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Chunky German Soup
Instructions
  1. Place the onion and bacon into a pot and cook on medium heat until the onion is transparent (not brown)
  2. Add the sliced potatoes, water and stock powder and bring to the boil
  3. Simmer for 30 minutes until the potato is cooked. Skim the fat off the top occasionally with a large spoon
  4. Season with black pepper. Adjust the flavour with more stock powder if desired.
  5. Serve into soup bowls and enjoy with fresh bread of your choice.
Recipe Notes

Chunky German Potato and Bacon Soup

If your bacon is really lean, just add a tablespoon of oil when frying off with the onion.

Add some chopped parsley if desired.

Anita's Chef Hack:  Buy bacon in bulk and divide into bundles of 4 rashes and freeze.  Bacon is a great flavour addition to many dishes and defrosts quickly.

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