Chicken and cauliflower pie- one of my all time favourite Sunday night dinners- and what if I told you that with this recipe you can make it within less than an hour! This recipe is perfect for a family dinner party, a cosy Sunday in the house, or for a date night in! Name the occasion, this recipe is perfect no matter what!
This recipe takes 20 minutes to prepare, and up to 30 minutes to cook, therefore this is the perfect recipe! This recipe makes 4 servings of the pie! This comforting pie has a tasty filling of creamy chicken, lots of vegetables such as cauliflower and beans, and to top it all off, it is topped with scrunched up filo pastry to give it that crunched up finish!
So what are you waiting for! Let’s get cooking!
Chicken and cauliflower pie- ingredients!
This recipe requires a short list of ingredients- however some are optional (they will be highlighted as optional) however each ingredient adds to the amazing mouth watering flavour that this pie has filled! So, what else could you want! Let’s get cooking!
Here is the list of ingredients you need in order to make this pie-
One cauliflower head, sliced into bite-sized florets after the leaves are removed
Add more for drizzling and three tablespoons of mild olive oil.
One large leek, chopped into pieces of 2 cm (¾ inch).
400g (14 oz) of boneless, skin-and-diced chicken thighs
500ml/18fl oz of chicken stock, 200ml/7fl oz of milk (any kind), and 3 tablespoons of plain or wholemeal flour
Four freshly picked thyme sprigs and leaves, one bay leaf
Two tablespoons of reduced fat crème fraîche
400g of rinsed and drained tin cannellini beans
Six to eight filo pastry sheets, freshly ground black pepper, and salt
Ingredients needed to serve;
400g/14oz purple sprouting broccoli
2 tbsp olive oil
Chicken and cauliflower pie- method!
Step 1
Set the oven to 200°C (or 180°C for fans or gas). 6. In a large roasting tin or pie dish that is 2.5 litres (4½ pints), combine the cauliflower and 1 tablespoon of oil. Roast until beginning to turn golden brown, about 30 minutes.
Step 2
In the meantime, place a large frying pan over medium heat and heat 1 tablespoon of oil. Cook the leek gently for 7 to 10 minutes until it becomes tender. Move to a bowl and reserve.
Step 3
Pour in the last tablespoon of oil and put the pan back on the heat. When heated, add the chicken pieces and cook, flipping occasionally, until browned. Gently whisk in the chicken stock, scraping up any browned crusty pieces from the bottom of the pan with a spoon, after adding the flour and stirring well over the chicken in the pan.
Step 4
Return the leeks to the pan with the milk, bay leaf, and thyme leaves after adding all of the stock. After the sauce has thickened, remove it from the heat and whisk in the cannellini beans and crème fraîche. Take out and throw away the bay leaf, then add salt and pepper to taste.
Step 5
Pour the contents of the frying pan into the pie plate when the cauliflower has finished roasting. In your palm, crumple up a piece of filo pastry. Cover the pie’s top with the remaining filo after placing it on top of the pie filling in the dish. Brush with a little amount of olive oil and bake for 25 to 30 minutes, or until the crust is crisp and golden.
Step 6
Heat a griddle pan before serving. Depending on how thick the broccoli stems are, massage them with the olive oil and griddle for three to four minutes. Serve with the pie.
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