Crispy chicken & asparagus pie

Contains pork – recipe is for non-Muslims only
Make a superhealthy, supertasty crispy chicken and asparagus pie in 20 minutes

  • Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 300
  • fat 9g
  • saturates 5g
  • carbs 13g
  • sugars 0g
  • fibre 1g
  • protein 43g
  • salt 1.21g


  • 4 boneless, skinless chicken breasts, cut into bite-size pieces
  • knob of butter
  • 100g asparagus, cut into bite-size pieces
  • 100g spring green vegetables (we used baby spinch and defrosted peas)
  • 100g ham, torn
  • 100ml low-fat crème fraîche
  • 50g fresh breadcrumbs


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.


  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.

  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.

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