It's British Pie Week this week. A week commemorating the nation's deep adoration and affection for carbs, grease, or fruit encased in layers of lovely pastry.
So, what better occasion than this to share this simple but tasty recipe for Stilton, broccoli and chicken pie? It's perfect for using up any white meat leftovers, and you could just as easily make it with turkey or for vegetarians with Quorn pieces instead of chicken. And since it's made with tinned soup as the base for the sauce, it's super speedy to prepare but still tastes satisfyingly homemade and comforting when it's cold outside.
For a pie large enough to serve four, you'll need:
1 tin of Stilton and broccoli soup
400g chicken, turkey or Quorn
300g puff pastry
2 tbsps olive or vegetable oil
All you need to do is:
1.Stick your oven onto 190C so it can be pre-heating. Dice the meat or Quorn into small chunks, warm the oil in a saucepan and add the meat or Quorn pieces. Chop your broccoli into teensy florets and add them to the pan too for five minutes or so until the broccoli has softened and the chicken is cooked through.
2.Stir in the soup and cook for another couple of minutes. Spoon the soup, chicken and broccoli mixture into a pie dish.
3.Roll the pastry out on a floured surface, place onto top of the pie dish and seal the lid around the edges. Use a knife to make a couple of holes so the steam can escape.
4.Beat the egg and brush over the pastry, then bake for 35 minutes until the surface is gold and puffed up to perfection.