Chicken, ham and asparagus pie

I actually made this pie ages ago, but didn't have a chance to blog about it before we went to NY. It was so tasty and easy to make, that I didn't want it to be forgotten. This is the perfect 'Summer' pie to make when you feel like pie, but the warmer weather doesn't justify heavy meat sauces and thick pastry. If you go lightly on the butter (and don't add cheese like I did), it is even quite healthy!

Chicken, Ham and Asparagus Pie
Olive magazine, May 2009 Serves 4

4 skinless chicken breasts
butter
100g asparagus
100g peas
100g ham, torn into pieces
100ml creme fraiche
1 tbsp gainry mustard
50g breadcrumbs

Brush the chicken breasts with a little butter and grill, turning once, until just cooked (I pan-fried them, but I think this would also be a great recipe for leftover cooked/roast chicken). Slice into chunks and tips into a shallow dish.

Blanch the asparagus and peas until just tender, then drain and scatter over the chicken with the ham.

Mix the creme fraiche with the mustard and dollop over the top, then scatter with breadcrumbs (I also grated some parmesan cheese over the top, but it probably didn't need it).

Dot with a little more butter and grill for 5 minutes until golden and heated through (I actually put this in a 180 degree oven for about 20 minutes and then under the grill to brown the top).