Serves 4
90 min
Chicken Pie with Carrot Thatch
Recipe GLPR935ebeb15ad09f
A comforting one-dish meal featuring tender chicken and ham in a creamy sauce topped with a golden-brown carrot and potato thatch. The grated vegetable topping becomes crispy and brown in the oven while keeping the filling moist and delicious.
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Ingredients
1 large carrot (or 2 small carrots)
1 large potato (or 2 small potatoes)
2 tablespoons butter, melted
1 slice cooked ham
3 chicken breast fillets
3 tablespoons frozen peas, thawed
4 tablespoons double cream
Directions
Preheat your oven to 200°C (180°C fan-assisted). Place the whole carrot and potato in a pot of water and bring to a boil. Cook for 5 minutes, then remove with a slotted spoon and place immediately into a bowl of ice water to cool. Once completely cooled, peel away the skin carefully.
Using a box grater or rotary grater, shred the cooled carrot and potato. If using a rotary grater, cut the vegetables into chunks first for easier handling.
Transfer the shredded carrot and potato to a large bowl. Pour the melted butter over the vegetables and toss together until evenly coated.
Cut the ham slice into small bite-sized pieces using scissors or a knife. Cut each chicken breast into chunks of approximately 2 cm.
Place the chicken pieces, ham, and thawed peas into a pie dish or baking dish. Pour the double cream over the ingredients and stir gently until everything is evenly distributed.
Spoon the buttered carrot and potato mixture evenly over the chicken filling to create a thatch-like topping. Bake in the preheated oven for 50 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetable topping is golden brown and crispy.
