Crispy chicken & asparagus pie

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6 ratings

Recipe by Good Food

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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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• Keren

  20 March 2009

  Keren commented on this recipe

  We really enjoyed this. Taking feedback from other users I knocked up a bechamel sauce (from bbc.co.uk/food) to go over the chicken, ham and veg and incorporated cheese into the sauce and the breadcrumbs. I then baked the pie in the oven......gorgeous

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• Frenchie

  10 May 2009

  Frenchie commented on this recipe

  Very tasty dish. I substituted low fat spray for butter and it worked really well. Also added some grated parmesan to the breadcrumbs before spreading over the top. Much appreciated by everyone.

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• Snice

  13 June 2009

  Snice rated and commented on this recipe

  

  We loved this! After reading the other comments, I added some chicken stock to the creme fraiche to make more of a sauce since I also used left over poached chicken and it was lovely. I also added parmesan to the breadcrumbs as suggested, and the topping was a massive hit! Made it several times now with different veg.

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• CatCooks

  13 August 2009

  CatCooks rated and commented on this recipe

  

  really easy to make, delicious, and looks pretty! added a bit of chicken stock following some of the comments. really really good!

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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

Preparation 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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