Name: Broccoli and chicken pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 60.00 ml flour; 15.00 ml vinegar; 2.00 bay leaves; 250.00 g broccoli florets; 60.00 ml butter; 1.00 onion finely chopped; 15.00 ml fresh thyme; 4.00 ml salt and freshly ground black pepper to taste; 350.00 ml wine dry white; 350.00 ml stock chicken; 2.00 chicken whole; 400.00 g shortcrust pastry; 2.00 celery stalks finely chopped; 1.00 eggs beaten; 3.00 garlic cloves, crushed; 250.00 g bacon cubed

Recipe Disclaimer

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Ingredients (16)

60.00 ml	flour
15.00 ml	vinegar
2.00	bay leaves
250.00 g	broccoli — florets
60.00 ml	butter
1.00	onion — finely chopped
15.00 ml	fresh thyme
4.00 ml	salt and freshly ground black pepper — to taste
350.00 ml	wine — dry white
350.00 ml	stock — chicken
2.00	chicken — whole
400.00 g	shortcrust pastry
2.00	celery stalks — finely chopped
1.00	eggs — beaten
3.00	garlic — cloves, crushed
250.00 g	bacon — cubed

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Method:

Oven temperature: 180°C
1. Season the chickens with salt
and black pepper and roast
for 1 hour in a preheated oven
until cooked and golden brown.
Debone the chickens and flake
the meat.

2. Fry the bacon until crisp and
drain it on kitchen towel.

3. Heat the butter in a large
saucepan and fry the onion,
celery and garlic. Add the flour
and stir until mixed. Add the
white wine, chicken stock, bay
leaves, vinegar, thyme and
seasoning to taste and stir until
just starting to boil and the
sauce starts to thicken. Allow the
mixture to cool.

4. Stir in the chicken, bacon and
broccoli as soon as the onion
mixture has cooled down.

5. Place the filling in a pie
dish and cover with the
shortcrust pastry. Make a
hole in the centre of the
pastry so that the steam can
escape and coat the pastry
with the beaten egg. Bake
the pie until the pastry rises
and becomes golden brown
and cooked.