Crispy chicken & asparagus pie

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Good Food

4 ratings

Recipe by Good Food

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Tested

1. Heat grill to medium. Spread the chicken out evenly in a shallow baking dish. Dot with half the butter and grill for 7-10 mins, turning occasionally until cooked through. Meanwhile, put the vegetables in a bowl and pour a kettle of boiling water over them. Leave for 2-3 mins, then drain.
2. Scatter the veg and ham over the chicken, dollop on the crème fraîche and season to taste. Sprinkle on the breadcrumbs, dot with remaining butter, then slide under the grill for 5 mins more until heated through and the topping is crisp.

Make it with potato, in portions or with fish

To make it with potato top with a pack of ready-made mash and grill until heated through and crisp on top. Or to make it in portions, use small gratin dishes for single servings. And to use fish, grill 4 fish fillets and a handful of raw prawns until cooked through, then follow from step 2, leaving out the ham.

Per serving

300 kcalories, protein 43g, carbohydrate 13g, fat 9 g, saturated fat 5g, fibre 1g, salt 1.21 g

'I was surprised at how moist the chicken was - it has a great flavour. The crunch of the breadcrumbs was a nice contrast to the juicy chicken and the creme fraiche.'

Latest comments and suggestions

• Beca

  06 December 2007

  Beca rated and commented on this recipe

  

  REALLY easy, and very tasty. Even my bf liked it!

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• Gayle

  29 January 2008

  Gayle rated and commented on this recipe

  

  I found this dish a little dry but this could have been because I had poaced the chicken previously (and was just trying to use it up!). Not enough 'sauce', but a novel and quick recipe.

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• Alliepally

  16 May 2008

  Alliepally rated and commented on this recipe

  

  Very yummy indeed, I used peas, spinach and asparagus, which worked a treat. Easy to make as well.

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• Jak and Bob

  04 June 2008

  Jak and Bob rated and commented on this recipe

  

  The chicken and asparagus were lovely and tender, but we too thought this too dry and needed more sauce. Take care, keep an eye on the breadcrumbs - we slightly burnt them and it spoilt the overall dish.

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Ingredients

• 4 boneless, skinless chicken breasts , cut into bite-size pieces
• knob of butter
• 100g asparagus , cut into bite-size pieces
• 100g spring green vegetables (we used baby spinch and defrosted peas)
• 100g ham , torn
• 100ml low-fat crème fraîche
• 50g fresh breadcrumbs

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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 20 mins

Super healthy

Ingredients

• 4 boneless, skinless chicken breasts , cut into bite-size pieces
• knob of butter
• 100g asparagus , cut into bite-size pieces
• 100g spring green vegetables (we used baby spinch and defrosted peas)
• 100g ham , torn
• 100ml low-fat crème fraîche
• 50g fresh breadcrumbs

Per serving

300 kcalories, protein 43g, carbohydrate 13g, fat 9 g, saturated fat 5g, fibre 1g, salt 1.21 g

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