Chicken and Cauliflower Cheese Pie

chicken cauli pie


Irene Field from Irene Loves Elephants


Frozen Flaky Puff Pastry (thawed)
Left over hot cooked chicken – shredded
Cauliflower Florets

Cheese Sauce:

4 tablespoons butter
4 tablespoons flour
cracked black pepper
600 ml milk or mixture of milk and cauliflower liquid
grated cheese
dried breadcrumbs
ground paprika

Break Cauliflower into Florets, wash and place in microwave proof dish. Pour in ¼ cup water and sprinkle with Vegetable Stock Powder. Cover with plastic wrap and microwave on high for 8 – 10 minutes. Drain and reserve liquid.

Make Cheese Sauce. Melt butter in microwave for 1 minute. Stir in flour and black pepper. Cook in microwave for 30 seconds. Gradually stir in combined milk and cauliflower liquid. Return to microwave and cook on high for 2 minutes. Stir until well combined, and keep repeating until you have a nice sauce consistency.  Pour white sauce over cauliflower, cover with grated cheese, sprinkle with breadcrumbs and dust lightly with smoked paprika. Microwave for approximately 2 minutes to melt the cheese. Allow to cool

Preheat oven to 200 C
Layer your pastry in a pie dish. Cover the pastry with shredded cold chicken. Top with cauliflower cheese. Layer your other sheet of pastry on top.  Brush with beaten egg wash or milk, and place 2 slits in top of pie to let the steam escape.

Bake in oven for 35 to 40 minutes until pastry is golden brown.
Perfect for lunches or serve with a green salad.

Serves 6



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