Chicken Gougere and Broccoli Pie
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
Chicken Gougere and Broccoli Pie
A delicious light pie using a combination of choux pastry and tasty chicken and cheese filling.
Servings Prep Time
6people 15minutes
Cook Time
35minutes
Servings Prep Time
6people 15minutes
Cook Time
35minutes
Ingredients
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.