- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
With a flaky crust and tasty filling, this chicken and ham pie requires minimal effort for a delicious reward.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 600g Coles RSPCA Approved Chicken Thigh Fillets, cut into 2cm pieces
- 1 brown onion, finely chopped
- 100g shaved leg ham, chopped
- 1 tbs mustard powder
- 410g can condensed cream of celery soup or cream of chicken soup
- 1 head broccoli, cut into florets
- 1 sheet frozen puff pastry, just thawed
- 1 free-range egg, lightly whisked
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 230°C. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring occasionally, for 4-5 mins or until golden. Add the onion and cook, stirring, for 2 mins or until the onion softens. Add the ham and mustard powder and stir to combine. Add the soup and cook, stirring, for 2 mins or until the mixture comes to a simmer. Remove from heat. Add the broccoli and stir to combine. Season.
Step 2
Spoon the chicken mixture into an 8-cup (2L) baking dish. Top with the pastry and use a fork to seal the edges to enclose the filling. Lightly brush with the egg.
Step 3
Bake for 20-25 mins or until the pastry is puffed and golden. Divide the pie among serving plates and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Use it up: Have some leg ham left over? Add it to scrambled eggs for extra flavour and protein. Or, make a kid-friendly lunch with our Hammy Omelette Wrap recipe.
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