- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 3 serves veg or fruit
Make the most of seasonal brussels sprouts in our delicious chicken pie recipe, flavoured with tarragon and boosted by the addition of potatoes.
- Serves4
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1 leek, pale section only, thinly sliced
- 2 garlic cloves, crushed
- 150g brussels sprouts, thinly sliced
- 4 cups (approx. 640g) shredded roast chicken breast
- 1 cup (250ml) white sauce
- 3/4 cup (185ml) milk
- 2 chicken stock cubes
- 1 tbs chopped tarragon
- 500g brushed white potatoes, peeled, thinly sliced
- 1 cup (120g) shredded cheddar
- Chopped tarragon, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Heat oil in a large, deep frying pan over medium heat. Add the leek and cook, stirring, for 4 mins or until tender. Add the garlic and brussel sprout and cook, stirring, for 1 min or until aromatic. Add chicken to the pan with white sauce, milk, stock cubes and tarragon and bring to the boil. Remove from heat. Season.
Step 2
Meanwhile, place the potato on a large microwave-safe plate. Cover and cook in the microwave on high for 5-8 mins or until just tender. Drain and pat dry with paper towel.
Step 3
Transfer the chicken mixture to an 8-cup (2L) capacity ovenproof dish. Top with the potato and sprinkle with cheese. Bake for 20-25 mins or until the potato is tender and the cheese is golden.
Step 4
Sprinkle the pie with extra tarragon and divide among serving plates.
Recipe tip
COOK. STORE. SAVE.
Use it up: The leftover stock cubes will come in handy for adding savoury flavour to all kinds of recipes, like the speedy broth with beef dumplings at coles.com.au/dumplingbroth.
Chicken and brussels sprout pie
- Serves4
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1 leek, pale section only, thinly sliced
- 2 garlic cloves, crushed
- 150g brussels sprouts, thinly sliced
- 4 cups (approx. 640g) shredded roast chicken breast
- 1 cup (250ml) white sauce
- 3/4 cup (185ml) milk
- 2 chicken stock cubes
- 1 tbs chopped tarragon
- 500g brushed white potatoes, peeled, thinly sliced
- 1 cup (120g) shredded cheddar
- Chopped tarragon, extra, to serve
Description
Make the most of seasonal brussels sprouts in our delicious chicken pie recipe, flavoured with tarragon and boosted by the addition of potatoes.
Method
Step 1
Preheat oven to 180°C. Heat oil in a large, deep frying pan over medium heat. Add the leek and cook, stirring, for 4 mins or until tender. Add the garlic and brussel sprout and cook, stirring, for 1 min or until aromatic. Add chicken to the pan with white sauce, milk, stock cubes and tarragon and bring to the boil. Remove from heat. Season.
Step 2
Meanwhile, place the potato on a large microwave-safe plate. Cover and cook in the microwave on high for 5-8 mins or until just tender. Drain and pat dry with paper towel.
Step 3
Transfer the chicken mixture to an 8-cup (2L) capacity ovenproof dish. Top with the potato and sprinkle with cheese. Bake for 20-25 mins or until the potato is tender and the cheese is golden.
Step 4
Sprinkle the pie with extra tarragon and divide among serving plates.