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CHICKEN & HAM POTATO TOPPED PIE

Rich, indulgent and totally comforting, this chicken and ham pie will bring everyone to the dinner table. You’ll make a creamy chicken and ham pie filling, topped with vegetables and baked for a golden crisp topping.


Serves 2  

Prep 15 mins   

Cook 25 mins   

Everyday Balance™ 45kcal per serving 


Power Foods

  • 400g potatoes, peeled and diced 

  • 1 large parsnip, peeled and diced 

  • 1 large carrot, peeled and grated 

  • 15g fresh tarragon, finely chopped 

  • 3 tbsp fat-free natural fromage frais 

  • 1 chicken stock cube 

  • 1 leek, thinly sliced 

  • 2 skinless chicken breasts, diced into bite-size pieces 

  • 100g shredded, cooked, lean ham hock (5%) 


Counted Ingredients

  • 1/2 tbsp wholegrain mustard (10kcal) 

  • 20g Parmesan, grated (80kcal) 


Boil a kettle and prepare your ingredients 

1. Add the potatoes and parsnips to a pot, cover with water, add a pinch of salt and bring to the boil 

Once boiling, cook for 10 mins or until fork-tender, then drain and return to the pot 

2. Add the carrot, tarragon, 1 tbsp fromage frais and a pinch of salt and black pepper 

Give everything a good mix up and mash until smooth – this is your root veg mash 

4. Dissolve the stock cube in 150ml boiling water – this is your stock 

5. Add the stock, leek and chicken to another pot and bring to the boil 

Reduce the heat to low, add a lid and simmer for 10 mins or until the leeks are tender 

6. Remove the chicken and leek filling from the heat and add the ham, mustard, Parmesan, 2 tbsp fromage frais and a pinch of salt and black pepper 

Give everything a good mix up – this is your chicken and ham filling 

7. Set the grill to high 

8. Add the chicken and ham filling to a large ovenproof dish 

Top with the root veg mash and place under the grill for 5 mins or until crispy and golden 

Serve with greens such as savoy cabbage or spring greens 




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