Chicken pie with a carrot thatch

Chicken pie with a carrot thatch

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(5 ratings)

Prep: 40 mins Cook: 50 mins


Serves 4
Create a meal for the whole family with the help of children aged 5-9

Nutrition and extra info

Nutrition per serving

  • kcalories308
  • fat16g
  • saturates9g
  • carbs13g
  • sugars3g
  • fibre2g
  • protein29g
  • salt0.44g
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  • 1 large carrot or 2 small



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large potato or 2 small



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 slice cooked ham
  • 3 chicken breast fillets
  • 3 tbsp frozen peas, defrosted



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 4 tbsp double cream

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  1. Ask a grown-up to heat the oven to 200C/180C fan, then boil the carrot and potato whole for 5 minutes, then put them in a bowl of cold water to cool down. When cold, peel them carefully.

  2. Grate the carrot and potato (cut them into chunks first if you are using a rotary grater).

  3. Put the grated carrot and potato in a large bowl, add the melted butter and mix it all together.

  4. Cut the ham into small pieces using scissors or a small knife, then cut the chicken into pieces.

  5. Put the chicken and ham in a pie dish with the peas and cream and give everything a stir.

  6. Spoon the carrot thatch onto the pie and ask your grown-up helper to put the pie in the oven for 50 minutes or until the chicken and topping are cooked through.

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Comments (8)

zoerae76's picture
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The kids loved to join in helping to make it and both ate it up (2&4 year old) but I did add some of my own ingredients to make it more tasty and more healthy; garlic, broccoli, peppers and onions.

miss-n-worsley's picture

I loved this and so did my family but I found grating the carrots and potatoes first Then cooking. Along with the chicken made things go a lot faster I also put grated chesse to top for a crunchy topping and added mushrooms my daughter who is 22 months old couldn't get enough off it and even tried nicking mine

darrenharris7's picture
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Great recipe... Cooked this with my 3 year old son (assisted chopping and peeling). Adjusted the recipe slightly added in mushrooms, onions and thyme. Cooked at 180c (fan) for 45 minutes.

sair189's picture

my 10 year old son loved cooking this and was very proud of his effort!

squaccy's picture
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This recipe needs a bit of re-writing to make it far clearer for children and the more novice chefs, as I made this using the recipe and some guess work and I ended up with raw chicken still after 50 minutes of cooking. As this recipe is aimed at children, this could potentially be a problem. I foud that SHALLOW oven proof dish should be used as you'll have more chance of the chicken cooking properly. Also, it would probably be beneficial if the chicken was cooked in a frying pan for a couple of minutes just to make sure it will be fully cooked once in the oven. Finally, I cooked it at the temperature of 200c (non fan oven). Otherwise, it tasted alright. I added tarrogan to the sauce just to give it more flavour which really made a difference.

ciregam1's picture

how about using philadelphia soft cheese instead of cream?

fennellsl's picture

Made this tonight with my daughter found it very easy to follow and make, everybody thought it was lovely, i have one very proud daughter this evening as this was the first meal she has cooked. I would recommend this recipe to any of my friends to cook with their children.

mummybailey's picture
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Just made this for lunch with my little girl, its tastes lovely and was nice and simple to make, she loved it as it was but i preferred to season my portion when it was on my plate tasted delicious!

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