Chicken, ham and sweetcorn pie

Average rating:

This wonderfully rustic rosti-topped pie makes a simple, mouth-watering main-meal. It's really easy to make too, just top with creamy mash.

Serves: 4
Prep time: 10 mins
Cook time: 40 mins

600g (1lb 5oz) potatoes, peeled
salt and freshly ground black pepper
50g (2oz) butter, melted
1 x 500g pack chicken breast fillets, cubed
1 can of ham & golden sweetcorn chowder

1. Preheat the oven to 180ºC/gas mark 4 for a fan oven and 160ºC/gas mark 3 for a convention oven.
2. Cook the potatoes in a large pan of salted water for 6-8 mins or until they are just tender. Then drain the potatoes and rinse in cold water.
3. When cool enough to handle, coarsely grate them into a bowl. Pour over the melted butter and season with salt and pepper.
4. Place the diced chicken into an ovenproof dish, pour over the soup and mix well. Scatter the potato mixture all over the chicken and bake for 30-35 minutes or until the potatoes are golden and crunchy. Serve with vegetables.

www.baxters.co.uk

More recipes:
Easy chicken tarragon pie
Try more chicken recipes
Your favourite pie recipes

Got your own recipe? Send it to us and we'll publish the best

Rate this!