By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
207 cal · 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.
Comments
This is a solid weeknight dish built on ingredients that every Charlotte grocer stocks without exception—chicken, ham, carrot, potato, butter, peas, and cream are all pantry basics at Harris Teeter, Food Lion, Kroger, ALDI, and Walmart. Cost per serving runs around $3 to $3.50, driven by the chicken breast and cream, which is reasonable for a one-dish dinner. The stated 90 minutes is honest if you count cooling time, but active prep is closer to 40 minutes once the oven comes into play, so it suits a weeknight when you can get it in the oven by 5:30. The dish reheats decently if covered, making it friendly to leftovers or a weeknight that turned busy. Caveat: this is a bit rich for a light eater, and if you skip the ham you lose the savory backbone that ties everything together—a $1.50 ingredient that earns its place.
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