Chicken and Brussels Sprout Pie

Ingredients

1 Tbs olive oil
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
150 g Brussels sprouts, thinly sliced
4 cups (approx 640 g) shredded roast chicken breast
1 cup (250mL) white sauce
3/4 cup (185mL) milk
2 chicken stock cubes
1 Tbs chopped tarragon
500 g brushed white potatoes, peeled, thinly sliced
1 cup (120 g) shredded cheddar
Chopped tarragon, extra, to serve

Method

Preheat oven to 180 C. Heat oil in a large, deep frying pan over medium heat. Add the leek and cook, stirring, for 4 minutes or until tender. Add the garlic and Brussels sprouts and cook, stirring, for 1 minute 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.

Meanwhile, place the potato on a large microwave-safe plate. Cover and cook in the microwave on high for 5-8 minutes or until just tender. Drain and pat dry with paper towel.

Transfer the chicken mixture to an 8-cup (2 L) capacity ovenproof dish. Top with the potato and sprinkle with cheese. Bake for 20-25 minutes or until the potato is tender and the cheese is golden.

Sprinkle the pie with extra tarragon and divide among serving plates.

Credits: Coles

Photo Credits: Coles