Chicken Pie With A Carrot Thatch
This delicious chicken and vegetable pie is a comforting and hearty dish perfect for a cozy family dinner. With a tender chicken and ham filling topped with a creamy carrot and potato crust, this pie is sure to warm your heart and satisfy your taste buds. Just pop it in the oven and enjoy the savory aromas that will fill your kitchen as it bakes to golden perfection.
— Constant Cookbook
Ingredients
- 1 large carrot or 2 small
- 1 large potato or 2 small
- 2 tbsp butter , melted
- 1 slice cooked ham
- 3 chicken breast fillets
- 3 tbsp frozen peas , defrosted
- 4 tbsp double cream
Instructions
- 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.
- Grate the carrot and potato (cut them into chunks first if you are using a rotary grater).
- Put the grated carrot and potato in a large bowl, add the melted butter and mix it all together.
- Cut the ham into small pieces using scissors or a small knife, then cut the chicken into pieces.
- Put the chicken and ham in a pie dish with the peas and cream and give everything a stir.
- 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.
Cook Time
50M
Prep Time
PT40M
Yield
Serves 4
Nutrition
- Calories: 308 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 0.44 milligram of sodium
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