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Chicken pie with a carrot thatch

Contains pork – recipe is for non-Muslims only
Create a meal for the whole family with the help of children aged 5-9

  • Prep: 40 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 308
  • Carbohydrates 13
  • Saturated Fat 9
  • Sugar 3
  • Protein 29
  • Fat 16
  • Fibre 2
  • Salt 0.44

Nutrition per serving

  • Calories 308
  • Carbohydrates 13
  • Saturated Fat 9
  • Sugar 3
  • Protein 29
  • Fat 16
  • Fibre 2
  • Salt 0.44

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

Method

  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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