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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