"Marry Me" Chicken Puff Pastry Pie

Name: "Marry Me" Chicken Puff Pastry Pie with with Creamy Potato Mash and Broccoli
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Red onion; 1 Piece of Garlic cloves; 30 Grams of Sun dried tomatoes; 15 Grams of Fresh basil; 30 Grams of Grated Parmesan; 2 Grams of Dried thyme; 30 Grams of Tomato paste; 15 Grams of Plain flour; 1 Piece of Chicken stock cube; 200 ML of Water; 100 ML of Cooking cream; 250 Grams of All-Butter Puff Pastry; 1 Piece of Organic Eggs; 500 Grams of Potatoes; 150 Grams of Tenderstem broccoli; 10 Grams of Butter; 100 ML of Whole milk

with Creamy Potato Mash and Broccoli

Your favourite dish just got a puff pie makeover: chicken, creamy sun-dried tomato sauce and flaky puff pastry, served with velvety mash and crisp broccoli for a comforting, indulgent dinner.

62 Reviews

Cals 1510 · Prot 85 · Carbs 117 · Fat 79

Family Friendly

Chef's choice

60 min

"Marry Me" Chicken Puff Pastry Pie with with Creamy Potato Mash and Broccoli

Your favourite dish just got a puff pie makeover: chicken, creamy sun-dried tomato sauce and flaky puff pastry, served with velvety mash and crisp broccoli for a comforting, indulgent dinner.

62 Reviews

Cals 1510 · Prot 85 · Carbs 117 · Fat 79

Family Friendly

Chef's choice

Ingredients

Chicken & sauce

Chicken breast

400 Grams

Red onion

1 Piece

Garlic cloves

1 Piece

Sun dried tomatoes

30 Grams

Fresh basil

15 Grams

Grated Parmesan 4*

30 Grams

Dried thyme

2 Grams

Tomato paste

30 Grams

Plain flour 10*11*

15 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

200 ML

Cooking cream 4*

100 ML

All-Butter Puff Pastry 4*10*11*

250 Grams

Organic Eggs 5*

1 Piece

Sides

Potatoes

500 Grams

Tenderstem broccoli

150 Grams

Butter 4*

10 Grams

Whole milk 4*

100 ML

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	6306 / 1510
Fats (g)	78.9
of which saturated (g)	22.4
Carbohydrates (g)	117
of which sugars (g)	18.8
Fibers (g)	14.3
Proteins (g)	85.1
Salt (g)	4.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C no fan. Place the oven rack at the bottom of the oven.
Peel and finely chop the onion and garlic.
Roughly chop the sun dried tomatoes.
Pick the basil leaves.
Cut the chicken into bite-sized pieces.

2 Make sauce

Heat a large pan over medium heat with a drizzle of oil.
Fry the onion and garlic for 4-5 min until softened.
Add chicken, thyme, a pinch of salt and pepper.
Add the tomato paste and sun dried tomato. Fry for 1 min.
Add the flour, 0.5 chicken stock cube, crumbled, the measured water, whisk in 100ml of the cooking cream (reserving the rest for mash) and half the Parmesan (reserving the rest for mash).
Gently cook for 3-4 min until the chicken is cooked through and the sauce is thickened.
Tear in a handful of the basil leaves.

3 Prep pastry

Whisk the egg in a small bowl.
Pour the chicken filling into an ovenproof baking pie dish or casserole.
Unroll the puff pastry sheet and lay it over the baking dish, pressing or crimping down any of the extra dough over the sides (see Tip!).
Brush the pastry sheet with a light coating of egg wash
Use a sharp knife to make slits in the centre to allow for steam to vent through.

Tip! Check that your baking dish is no wider than the size of the puff pastry sheet, otherwise roll out the pastry just a bit to fit.

4 Bake

Bake the pie at the bottom or lowest rack of your oven for 35-40 min until the puff pastry is golden brown in colour and cooked through.
After 30 min, if the pastry is browning too quickly at the edges and the centre is not fully baked, loosely cover with foil or baking paper.

5 Boil veg

Meanwhile, peel and chop the potatoes into bite-sized pieces.
Add the potatoes to a pot of salted water and bring to the boil.
Cook for 15-20 min until soft. Add the broccoli to the pot for the last 3-4 min to boil.
Drain the broccoli and potatoes.
Return the potatoes to the pot, add the butter and mash until smooth.
Gradually add enough milk until it reaches the desired consistency.
Add the reserved grated Parmesan and season with salt and pepper, to taste.

6 Serve

Serve the "Marry Me" Chicken Puff Pastry Pie with the Creamy Potato Mash and Broccoli to the side.
Garnish with any remaining fresh basil leaves (optional).