Chicken and broccoli pie recipe
information
Calories per serving 435.
ingredients
700 g (1 lb 9 oz) potatoes, peeled and diced
1 tablespoon wholegrain mustard
2 tablespoons 0% fat Greek style natural yogurt
25 g (1 oz) polyunsaturated margarine
25 g (1 oz) plain white flour
300 ml (10 fl oz) skimmed milk
350 g (12 oz) broccoli, broken into florets
400 g (14 oz) cooked, skinless chicken breasts, cubed
50 g (1 3/4 oz) half fat Red Leicester cheese, grated
salt and freshly ground black pepper
1 tablespoon wholegrain mustard
2 tablespoons 0% fat Greek style natural yogurt
25 g (1 oz) polyunsaturated margarine
25 g (1 oz) plain white flour
300 ml (10 fl oz) skimmed milk
350 g (12 oz) broccoli, broken into florets
400 g (14 oz) cooked, skinless chicken breasts, cubed
50 g (1 3/4 oz) half fat Red Leicester cheese, grated
salt and freshly ground black pepper
method
1. Cook the potatoes in lightly salted, boiling water for 15 minutes until tender
2. Drain and mash thoroughly with the mustard and yogurt.
3. While the potatoes are cooking, melt the margarine in a small saucepan and stir in the flour.
4. Cook, stirring, for 1 minute and then gradually add the milk.
5. Stir until you have a smooth, thickened sauce. Season to taste and simmer for 2 minutes.
6. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
7. Cook the broccoli florets for 2 minutes in lightly salted, boiling water and drain thoroughly.
8. Mix the chicken into the sauce along with the broccoli and grated cheese, and stir well.
9. Spoon the mixture into an ovenproof dish and top with the mashed potatoes - using the prongs of a fork to mark a pattern on the top of the mash.
10. Bake for 20 minutes, until piping hot and serve straight away.
2. Drain and mash thoroughly with the mustard and yogurt.
3. While the potatoes are cooking, melt the margarine in a small saucepan and stir in the flour.
4. Cook, stirring, for 1 minute and then gradually add the milk.
5. Stir until you have a smooth, thickened sauce. Season to taste and simmer for 2 minutes.
6. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
7. Cook the broccoli florets for 2 minutes in lightly salted, boiling water and drain thoroughly.
8. Mix the chicken into the sauce along with the broccoli and grated cheese, and stir well.
9. Spoon the mixture into an ovenproof dish and top with the mashed potatoes - using the prongs of a fork to mark a pattern on the top of the mash.
10. Bake for 20 minutes, until piping hot and serve straight away.
serving amount
serves 4.
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