Broccoli and chicken pie

Recipe from: 10/1/2006 12:00:00 AM
broccoli and chicken

Ingredients 16
Servings 8
Time 20

Ingredients

  • 60
    ml
    flour
  • 3
    garlic cloves, crushed
  • 1
    egg, beaten
  • 2
    celery stems, finely chopped
  • 400
    g
    bought shortcrust pastry
  • 2
    whole chickens
  • 350
    ml
    chicken stock
  • 350
    ml
    dry white wine
  • 4
    ml
    salt and freshly ground black pepper, to taste
  • 15
    ml
    fresh thyme leaves
  • 1
    onion, finely chopped
  • 60
    ml
    butter
  • 250
    g
    broccoli florets, steamed or boiled
  • 2
    bay leaves
  • 15
    ml
    vinegar
  • 250
    g
    bacon, cut into cubes
 

Method

40
 
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.

 

Read more on: natures garden  |  bake
 

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