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Broccoli and chicken pie

A delicious pie on shortcrust pastry with a creamy cheese custard! Hearty, fragrant, with a tender filling and a crisp crust! This pie is good both warm and cold. Like all open-faced pies, it makes a striking presentation.

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Broccoli and chicken pie
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 10 g
Fats 41 % 17 g
Carbohydrates 34 % 14 g
260 kcal
GI: 14 / 0 / 86

Cooking method

  1. Step 1:

    Step 1

    Gather the ingredients for the dough. Take the butter out of the refrigerator ahead of time so it softens a little.

  2. Step 2:

    Step 2

    Sift the flour together with the baking powder. Add salt. Stir.

  3. Step 3:

    Step 3

    Add the butter to the flour. With your hands, rub the butter into the flour until it looks like crumbs. Work quickly so the butter doesn't start melting from the warmth of your hands—then the pastry will be flakier.

  4. Step 4:

    Step 4

    Pour the cream into the butter-flour mixture. Knead the dough quickly—just enough for everything to come together and form a ball.

  5. Step 5:

    Step 5

    Wrap the dough in plastic wrap and refrigerate it for an hour.

  6. Step 6:

    Step 6

    Gather the ingredients for the filling. The chicken goes into the filling already cooked—I'm using thigh meat, but any cut works. My broccoli is frozen. If yours is fresh, break it into florets.

  7. Step 7:

    Step 7

    Peel the onion and cut it into cubes.

  8. Step 8:

    Step 8

    Cut the chicken into small pieces.

  9. Step 9:

    Step 9

    Heat a skillet, add oil, and add the onion. At the same time, boil water in a pot, salt it, and add the broccoli. Cook the broccoli for 5 minutes.

  10. Step 10:

    Step 10

    Add the chicken to the onion, which should be sautéed until translucent. Fry the chicken and onion for about 5 minutes. Drain the broccoli in a colander.

  11. Step 11:

    Step 11

    Add the broccoli to the chicken and stir. The filling is ready.

  12. Step 12:

    Step 12

    Gather the ingredients for the pie's custard topping.

  13. Step 13:

    Step 13

    Grate the cheese on the fine side of a grater.

  14. Step 14:

    Step 14

    Whisk the eggs with the cream.

  15. Step 15:

    Step 15

    Add the grated cheese, salt, and pepper to the egg-and-cream mixture. Stir.

  16. Step 16:

    Step 16

    Take the dough out of the refrigerator. Roll it out into a circle a bit larger than your pan.

  17. Step 17:

    Step 17

    Fit the dough into the pan and form the sides.

  18. Step 18:

    Step 18

    Spread the filling over the dough.

  19. Step 19:

    Step 19

    Pour the egg-and-cheese mixture over the top and smooth it across the whole surface with a spatula.

  20. Step 20:

    Step 20

    Bake the pie in the oven at 350°F (180°C) for about 40 minutes.

  • The pie really does come out delicious and filling! I served it with the broth the chicken was cooked in. Very handy—you get both the broth and the pie filling at once. You can also add sautéed mushrooms to this pie. It would be fun to serve it in individual portions as tartlets.

Caloric content of the products possible in the composition of the dish

  • Grade I chicken - 238  kcal/100g
  • Grade II chicken - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Spring chicken - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavl cheese - 361  kcal/100g
  • Altai cheese 50% fat - 356  kcal/100g
  • Sovetsky cheese - 400  kcal/100g
  • Steppe cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese 50% fat - 400  kcal/100g
  • Cheshire cheese 50% fat - 363  kcal/100g
  • Edam cheese 40% fat - 340  kcal/100g
  • Cheese with mushrooms 50% fat - 395  kcal/100g
  • Emmental cheese 45% fat - 420  kcal/100g
  • Gouda cheese 45% fat - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Full-fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Broccoli - 33  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour, fortified - 333  kcal/100g
  • Whole durum wheat flour, all-purpose - 364  kcal/100g
  • Coarse-grind flour (krupchatka) - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Salted peasant butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking powder - 79  kcal/100g

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