CREAMY CHICKEN & BROCCOLI BAKES

The perfect leftover chicken family favourite bake. Broccoli can be swapped out for leeks if preferred.

PREP 15m

COOK 30m

TOTAL 45m

MAKES 4

Ingredients-

  • 2 tbsp butter

  • 1/2 onion, finely diced

  • 2 tbsp plain flour

  • 200ml milk

  • 2 tbsp Dijon mustard

  • 150g cheddar cheese, grated

  • 100g cooked diced chicken

  • 100g cooked broccoli, small dice (cooked sliced leeks alternative)

  • Pinch garlic granules, oregano & parsley

  • Salt & pepper to taste

  • 280g Puff pastry sheet

  • Egg wash

Instructions-

  1. Firstly add the butter to a frying pan and melt, add the onions to soften and turn golden. Once golden add the flour and mix, cooking for 2-3 minutes.

  2. Add the milk and whisk quickly to create a smooth white onion sauce.

  3. Add the mustard, cooked broccoli, chicken, cheddar, garlic, oregano, parsley and mix well simmering on low/medium heat.

  4. After simmering for a couple of minutes with the chicken being thoroughly hot- taste then season with salt & pepper if necessary (this depends on the cheese you use).

  5. Take off the heat once youre happy with the taste and leave aside to cool and roll out your puff pastry. Cut the pastry into 4 equal rectangles, whisk your egg and leave aside with a pastry brush.

  6. Brush a little egg on the edges on half of each of the pastry rectangles, add 1/4 of the filling to each of the pastries on one side so that you have enough pastry left on the opposite side to fold over and completely seal.

  7. Fold over the pastry and using a fork seal the edges, adding the pastries to a baking tray. Brush the pastries with the egg wash and poke to small holes in the centre.

  8. Bake in the oven at 175.c for 25-30 minutes until golden brown and demolish!