Chicken and Broccoli Bake

Meanwhile, heat a drizzle of oil in a pan on medium-high heat. Once the oil is hot, add the diced chicken breast and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Fry until golden brown on the outside, 3-4 mins.             

Add the broccoli and another drizzle of oil (if necessary) to the chicken. Fry for 3-4 mins until softened, stirring frequently. Add the paprika and fry for 1 minute. Transfer the broccoli and chicken to an overproof casserole dish.            

Wipe the pan clean and return to a medium-high heat. Heat the 2 tbsp oil (double for 4p or use butter if you prefer) for the roux over a medium-high heat. When the oil is hot, stir in the 3 tbsp flour (double for 4p). Cook until it forms a paste, 1-2 mins - you've made a roux! Gradually stir in the 250 ml water (double for 4p or milk if you prefer) for the sauce. Bring to the boil, stir and simmer until thickened, 1-2 mins. Remove from the heat. Stir in the creme fraiche. Add half of the grated cheese and stir until melted. Taste and season with salt and pepper if needed.            

Pour the bechamel sauce over the chicken and broccoli. Sprinkle with the remaining grated cheese. Bake in the oven for 10-15 mins, until the cheese has melted and the sauce is bubbling. IMPORTANT: The chicken is cooked when no longer pink in the middle. Leave the pie to rest for 5 mins before serving.