Crispy chicken & asparagus pie

• boneless, skinless chicken breasts↗4

  cut into bite-size pieces

• knob of butter
• asparagus↗100g g

  cut into bite-size pieces

• spring green vegetable100g g

  (we used baby spinch and defrosted peas)

• ham↗100g g

  torn

• low-fat crème fraîche↗100ml ml
• fresh breadcrumbs↗50g g

Step-by-step instructions

1. 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. 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.