Name: Crispy chicken & asparagus pie
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 4 boneless, skinless chicken breasts cut into bite-size pieces; knob of butter; 100g asparagus cut into bite-size pieces; 100g spring green vegetable (we used baby spinch and defrosted peas); 100g ham torn; 100ml low-fat crème fraîche; 50g fresh breadcrumbs

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Crispy chicken & asparagus pie

Crispy chicken & asparagus pie

Good Food team

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Serves 4

Easy

Cook: 20 mins

A star rating of 4.2 out of 5.18 ratingsRate

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Make a superhealthy, supertasty crispy chicken and asparagus pie in 20 minutes

Healthy

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A star rating of 2.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

4 boneless, skinless chicken breasts

cut into bite-size pieces
knob of butter
100g asparagus

cut into bite-size pieces
100g spring green vegetable

(we used baby spinch and defrosted peas)
100g ham

torn
100ml low-fat crème fraîche
50g fresh breadcrumbs

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Nutrition: per serving

kcal300
fat9g
saturates5g
carbs13g
sugars0g
fibre1g
protein43g
salt1.21g

low

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, June 2005

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A star rating of 4.2 out of 5.18 ratings

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