Chicken and Ham Pie

Ingredients

• Sliced Bread2 slice (80 g)
• Chicken Breast150 g
• Ham1 slice (30 g)
• Asparagus1 medium stalk (16 g)
• Egg1 count (55 g)
• Evaporated Whole Milk3 tablespoon (45 ml)
• Milk1/4 cup (60 ml)
• Parmesan Cheese2 tablespoon (10 g)
• Butter1/2 tablespoon (15 g)
• Mushrooms3 count (54 g)

Instructions

1. 1

   Step 1

   Place the chicken breast in a pot of boiling water and boil for 12 - 15 minutes. Once done, remove, shred and set aside.

2. 2

   Step 2

   Meanwhile, cut the ham into small pieces and discard the woody asparagus ends.

3. 3

   Step 3

   Place the asparagus in a pot of boiling water. Boil for 3 minutes. Next, remove, drain and cut into pieces.

4. 4

   Step 4

   Butter a baking pan and place a bread slice.

5. 5

   Step 5

   Chop 1/3 of the mushrooms and slice the rest.

6. 6

   Step 6

   Top with shredded chicken, ham, chopped mushrooms and asparagus.

7. 7

   Step 7

   Sprinkle with Parmesan cheese and then top with the remaining bread slice.

8. 8

   Step 8

   In a bowl beat the egg and mix with both milks. Season with salt and pepper.

9. 9

   Step 9

   Pour the mixture over the bread, garnish with the sliced mushrooms and bake in the oven at 356 °F (180 °C) for approximately 30-35 minutes.

10. 10

    Step 10

    Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Ham Pie can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.