Recipe of the Week - Crispy Chicken and Asparagus Pie

Sometimes a pie is just the job.  Other times it feels like it will just take too long to pull it all together for a mid-week dinner.  But this is a really simple and quick, grill-cooked healthy supper that you can throw together in 20 minutes and it feels a lot like a pie..  Asparagus is seasonal in May-June so until then you can replace with another seasonal green – sprouting broccoli perhaps?


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


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.

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.

Michael Kelly is a freelance journalist, author and founder of GIY.

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