less than 30 mins
30 mins to 1 hour
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By Joe Wicks
From Saturday Kitchen[row]
- 1 head cauliflower, leaves removed and cut into bite-sized florets
- 3 tbsp light olive oil, plus extra for drizzling
- 1 large leek, trimmed and cut into 2cm/¾in pieces
- 400g/14oz chicken thighs, boneless, skin removed and diced
- 3 tbsp plain or wholemeal flour
- 500ml/18fl oz chicken stock
- 200ml/7fl oz milk (any type)
- 1 bay leaf
- 4 fresh thyme sprigs, leaves picked
- 2 tbsp reduced fat crème fraîche
- 400g tin cannellini beans, drained and rinsed
- 6–8 sheets filo pastry
- salt and freshly ground black pepper
- 400g/14oz purple sprouting broccoli
- 2 tbsp olive oil
Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown.
Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside.
Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper.
Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp.
To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie.