Chicken and broc­coli pie with pan­grat­tato top­ping

Australian Women’s Weekly NZ - - CONTENTS -


500g broc­coli, cut into small flo­rets 40g but­ter 2 ta­ble­spoons plain flour 2 cups (500ml) milk ½ cup (60g) coarsely grated ched­dar 2½ cups (400g) shred­ded bar­be­cued chicken 4 slices (280g) sour­dough bread 1 ta­ble­spoon ex­tra vir­gin olive oil 1 clove gar­lic, crushed 1 ta­ble­spoon finely grated lemon rind 2 ta­ble­spoons finely chopped fresh flat-leaf pars­ley leaves ½ cup (40g) finely grated parme­san fresh flat-leaf pars­ley leaves, ex­tra, to serve

1 Pre­heat oven to 220°C (200°C fan­forced). Oil a deep 2-litre (8-cup) oven­proof dish. 2 Cook broc­coli in a large saucepan of boil­ing wa­ter for 5 min­utes or un­til just ten­der; drain. Rinse un­der cold wa­ter; drain. Cool. 3 Melt but­ter in same cleaned pan; add flour. Cook, stir­ring, for about 2 min­utes or un­til mix­ture bub­bles and thick­ens. Grad­u­ally stir in the milk; cook, stir­ring, un­til mix­ture boils and thick­ens. Stir in ched­dar, chicken and broc­coli; sea­son. Spoon mix­ture into dish. 4 Tear bread into pieces; com­bine with re­main­ing in­gre­di­ents in a medium bowl. Sprin­kle bread mix­ture on top of chicken mix­ture. Bake for about 30 min­utes or un­til browned lightly. Stand for 5 min­utes. Serve sprin­kled with ex­tra pars­ley.

Not suit­able to freeze or mi­crowave.

Chicken and broc­coli pie with pan­grat­tato top­ping

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