You know those days when only a proper comforting pie will do, but you really don't fancy using up all those precious calories on pastry? This Crispy Potato Topped Chicken and Asparagus Pie is the perfect answer. It has all the cosy, creamy, filling goodness you want from a pie, but with a clever potato topping instead of pastry, so it still feels hearty and satisfying without being too heavy.
The chicken and asparagus work so well together in the creamy sauce, and once that golden potato topping crisps up in the oven, it is seriously delicious. Don't expect it to taste like pastry, because of course it isn't, but honestly it is such a tasty alternative. You could easily switch up the filling too with chicken and mushroom, leftover cooked meats, fish, or even loads of veggies for a meat-free version. How good does that sound?
Calories in Crispy Potato Topped Chicken and Asparagus Pie
This recipe serves 4 and is 426 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Potatoes: Used for the topping, giving the pie a hearty, golden finish while keeping it lighter than traditional pastry.
- Chicken thighs: Chicken thighs stay lovely and tender in the creamy filling and have more flavour than chicken breast, making the pie extra comforting and satisfying.
- Asparagus: Adds a fresh, slightly earthy flavour that works perfectly with the creamy sauce and chicken.
- 2% milk: Helps create a creamy sauce without making the dish too rich or heavy.
- Chicken stock: Adds plenty of savoury flavour and gives the filling that cosy homemade pie taste.
- Light cream cheese: Makes the sauce creamy, smooth and rich without needing heavy cream.
- Cornstarch: Thickens the sauce so the filling stays creamy and pie-like rather than watery.
- Dijon Mustard: Gives the sauce a subtle savoury depth that enhances all the other flavours.
- Thyme: Adds a gentle herby flavour that pairs perfectly with the chicken and creamy sauce.
- Salt and black pepper: Essential for bringing all the flavours together and seasoning the dish properly.
- Olive oil spray: Helps the potato topping crisp up nicely without needing lots of oil.
- Paprika: Adds a little colour and a subtle smoky warmth to the top of the pie.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This recipe is really easy to adapt depending on what you have in the fridge or freezer.
You can swap the chicken for diced pork, cooked ham, or leftover turkey, all of which work really well in the creamy sauce. It's also a great way to use up leftover roast meat.
Not a fan of asparagus? You can easily replace it with cooked mushrooms, spinach, broccoli, green beans, leeks, or pretty much any vegetables you enjoy. A mixed veg combination like carrots, sweetcorn and peas also works really well and makes this even more family friendly.
For an extra cheesy finish, you can also sprinkle some grated cheddar over the potato topping before baking until golden and melted.
You can also change up the flavour of the sauce with different seasonings and herbs. Garlic, onion powder, Italian seasoning, rosemary, sage, parsley or a little smoked paprika all work really well depending on the flavour you want. A spoonful of wholegrain mustard is also delicious stirred into the creamy sauce.
Side Suggestions
I love to serve this with some simple garden peas on the side, as they pair perfectly with the creamy filling and crispy potato topping.
You could also serve this with steamed green vegetables like broccoli, green beans, sugar snap peas or cabbage for some extra freshness alongside the rich pie filling.
A crisp mixed salad also works really well if you want to keep things lighter, or for something extra comforting you could add some roasted carrots, sweetcorn or buttery greens on the side.
Storing, Freezing and Reheating
Storing
Store leftovers in an airtight container in the fridge for up to 3 days. The flavours are just as delicious the next day, making this great for meal prep or leftovers.
Freezing
This pie freezes really well. Allow it to cool completely first, then freeze in suitable containers for up to 3 months. You can freeze individual portions for easy lunches or dinners.
Reheating
Reheat in the oven until heated through and the potato topping is crisp again. You can also microwave portions for a quicker option, although the topping will be softer. If reheating from frozen, defrost overnight in the fridge first for best results.
More Chicken Recipes
Looking for some more chicken recipes? Check out these:
See more Chicken Recipes →
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Recipe Card
Crispy Potato Topped Chicken and Asparagus Pie
This Chicken and Asparagus Pie with Crispy Potatoes has a creamy, comforting filling topped with golden crispy potatoes for a delicious twist on a classic pie.
Ingredients
- 800g of yellow flesh potatoes, peeled and sliced into chips/fries
- olive oil spray
- 455g (1lb) of boneless skinless chicken thighs, sliced into bitesize pieces
- 250g of asparagus, trimmed and chopped
- ½ teaspoon of dried thyme
- 240ml (1 cup) of 2% milk
- 240ml (1 cup) of chicken stock
- 100g (3.5oz)of light cream cheese
- ½ tablespoon of dijon mustard
- 2 tablespoons of cornstarch
- salt and black pepper to season
Instructions
- Preheat oven to 180c fan, 200c or 400f (gas mark 6).
- Soak the potatoes in cold water for 30 minutes to remove excess starch, then drain and pat dry.
- Spray a baking tray with olive oil spray, add the potatoes in an even layer and spray over the top with a little more olive oil spray. Season well with salt and bake in the oven for 20 minutes until just lightly golden. Remove and set aside. Don’t overcook them at this stage, as they will cook further on top of the pie.
- Spray a frying pan over a medium-high heat with olive oil spray. Add the chicken thighs, season with salt and black pepper and fry until golden.
- Add the asparagus, milk, stock, thyme, dijon mustard and cream cheese and stir until the cream cheese has fully melted into the sauce.
- Mix the cornstarch with a little cold water until smooth, then stir this into the pan. Bring to a gentle simmer and cook until the sauce thickens.
- Taste and season with a little extra salt and black pepper if needed.
- Add the filling to an ovenproof dish and top evenly with the potatoes. Sprinkle over the paprika and bake in the oven for approximately 30-35 minutes, until the potatoes are golden with crispy edges.
- Serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use a gluten free stock
- ❄️ Freezer Friendly - - see storing, freezing and reheating section.
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 426Total Fat 10gSaturated Fat 5gCholesterol 157mgSodium 435mgCarbohydrates 54gFiber 7gSugar 7gProtein 34g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Tania Cowlin says
Made this today. What a delicious meal.
Full of flavour.
Really enjoyed it !!
Norma says
I made this last night and used up some leftover chicken from a roast. It’s a bit of a fiddle cutting the potatoes so thin but well worth it. It was really delicious and my husband loved it. I forgot to take a photo as we got stuck in straight away lol!