Expert advice & dietitian-approved recipes

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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Chicken pot pie with creamy broccoli

This crowd-pleasing, healthy chicken pot pie with creamy broccoli recipe is jam-packed full of flavour. This is classic comfort food on those colder evenings. It might surprise you to know this chicken pie is high in iron and fibre.

Time to make: 45 mins
Serving: 2 people

Ratings: 4.9

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Ingredients

Measurements explained

2 tablespoons olive oil
1 carrot, diced
1 spring onion, finely chopped
1 clove garlic, finely chopped
4 Brussels sprouts, thinly sliced
2 cups chopped Swiss brown mushrooms
300g boneless skinless chicken thighs, cut in 2cm pieces
⅔ cup reduced-salt chicken stock
2 tablespoons Dijon mustard, plus 1 extra teaspoon
1 tablespoon flour
2 cups roughly chopped spinach, gai lan or silver beet leaves
freshly ground black pepper
3 sheets filo pastry
spray oil
2 cups broccoli florets
2 tablespoons light sour cream

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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Preheat oven to 190°C. In a large pan, heat half the oil over a medium-high heat. Add carrot, spring onion, garlic and Brussels sprouts and cook, stirring, for 8-10 minutes, until softened. Add mushrooms and stir, cooking for a further 5 minutes or until mushrooms are cooked. Remove vegetable mix from pan and set aside.
Add remaining oil to pan and add chicken. Cook, stirring, for 8-10 minutes, until just cooked through. Return veges to pan.
In a bowl, combine stock, 1/3 cup water, 2 tablespoons mustard and flour and stir with a fork until well combined. Add to vege mix and combine. Add spinach or other greens and stir to combine. Season generously with black pepper. Simmer for 2 minutes.
Place chicken and vege mix in a casserole or baking dish. Scrunch up filo sheets and arrange on top. Spray with oil. Bake in the oven for around 5-8 minutes, until filo is golden and crisp.
While pie is in the oven, steam or microwave broccoli until tender (about 2 minutes). Place in a bowl and add sour cream and remaining teaspoon of the mustard. Stir well to coat broccoli. Season with black pepper. Serve with chicken pie.

HFG tip

This chicken mixture is great as a casserole on its own, served with mash. Make double and freeze for another night.

This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious nutritionist-approved meals for two, for under $82. Just grab the shopping list and you’re ready!

For more chicken pie recipes try nine of our best.

Nutrition info (per serve)

Calories 568 cal

Kilojoules 2380 kJ

Total fat 29 g

Saturated fat 6 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Sep 2017

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2 comments on Chicken pot pie with creamy broccoli

25329603 May 28, 2022 at 3:29 pm #

How do I remove a recipe from favourites please. Ta

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- Jen deMontalk June 7, 2022 at 1:44 pm #
  
  Hi Sue
  Thanks for your question. When you’re in your ‘favourites’ folder, there will be a cog on the top left of the image of the recipe. Click on that and you’ll be given the option to ‘remove’ or ‘move’. Click ‘remove’.
  
  Warm regards
  Jenny de Montalk, HFG managing editor
  
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