Farm Chef recipe: Chicken & broccoli pie

Pies offer great versatility, as do their contents – do some batch cooking at the start of the week or month and freeze so your family have a healthy home-cooked meal that’s also convenient.

Serves 4-6


  • 25g (1oz) butter
  • 2 carrots, diced
  • 1 onion, diced
  • 100g (3½oz) button mushrooms
  • 25g (1oz) plain flour
  • 450ml (15fl oz) milk
  • 450g (1lb) boneless cooked chicken, cut into strips
  • 175g (6oz) broccoli, blanched
  • Grated rind of ½ lemon
  • 30ml (1fl oz) single cream
  • Salt and pepper
  • 225g (8oz) puff pastry


  1. Melt the butter in a large pan and lightly fry carrots, onions, mushrooms for 8 minutes, stirring.
  2. Stir in the flour and cook for 1-2 minutes.
  3. Gradually add milk. Stir continuously while the sauce thickens until smooth, then simmer for 3-4 minutes.
  4. Add the chicken, broccoli, lemon rind and cream to the sauce and season. Pour into a 1.1-litre (2-pint) pie dish.
  5. Roll out the pasty to fit the dish. Make sure it is sealed. Use leftover pastry to decorate the top of pie.
  6. Brush with milk to glaze the pastry.
  7. Bake at 200C/gas 6 for 25 minutes and so the pastry is golden.
  8. Serve with new potatoes.

  9. See more recipes from our Farm Chef

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