Top this pie with Filo Pastry instead of shortcrust, it gives a lovely light crunchy texture and healthier alternative.
30 g unsalted butter
1 onion, finely chopped
1 tbsp medium curry powder
460 g pack British chicken breast fillets, diced
40 g plain flour
400 ml British semi-skimmed milk
300 g broccoli, trimmed and cut into small florets****
1 tbsp rapeseed oil
2 sheets ready-rolled filo pastry
2 x 200g packs Chantenay carrots and fine beans
Preheat the oven to 200ºC, fan 180ºC, gas 6.
In a large frying pan heat the butter and fry the onion until soft.
Add the curry powder and cook for a further minute, until fragrant.
Add the chicken and cook for 5 minutes, until golden and nearly cooked through.
Stir in the flour and cook for a further 2 minutes, then remove from the heat and gradually stir in the milk.
Return to the heat, stirring continuously to prevent lumps forming, until thickened.
When the sauce comes to the boil, reduce the heat and simmer for 5 minutes.
Add the broccoli, season with freshly ground black pepper and transfer to a 1.5 litre pie dish.
Brush some rapeseed oil over the filo pastry sheets.
Gently scrunch up the sheets and arrange over the chicken mixture.
Lightly brush with more oil and bake for 20 minutes until golden and crisp.
Just before the pie is due to be cooked, cook the vegetables following pack instructions.
Season with black pepper and serve with the pie
***Don't want broccoli again, then change for Bacon Lardons.
Cook these up with the onions & chicken together.
Add a small cup of peas or sweetcorn or both!, try it you can't fail.