Chicken, ham and sweetcorn pie with potato topping
A creamy chicken and ham filling under a golden potato topping, with no gluten, dairy, egg or nuts.
- Time1 hr 15
- LevelEasy
- Costabout £2.13 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Peel and chop the potatoes. Boil in salted water for 15 minutes, drain and mash with 40 g of the dairy free spread. Season well.
15 min - 2
Heat the oil in a large pan. Cook the onion for 5 minutes, then add the chicken and cook for 8 minutes until no longer pink.
13 min - 3
Stir the cornflour into a little of the oat milk to make a paste. Add the rest of the milk to the pan with the paste, stock cube and thyme. Stir for 4 to 5 minutes until the sauce is thick and creamy.
4 min 30 s - 4
Add the ham and sweetcorn. Season with black pepper. Spoon the mixture into a baking dish.
- 5
Heat the oven to 200°C (180°C fan). Spoon the mash on top, rough it up with a fork and dot with the remaining spread.
- 6
Bake for 25 minutes until the top is golden and the filling bubbles at the edges.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.