Asparagus & Chicken Pie with Grated Potato Crust

Skip the extra calories and work of a traditional pie crust! Try our delicious, low fat crust made with grated potato mixed with onion, egg and a touch of salt. Tender, fresh asparagus helps make this a delicious main meal pie.
Serves: 6
Prep Time: 25 min
Cook Time: 90 min

Ingredients

2 potatoes, skin on, grated
1/4 cup onion(s), minced
1 egg, medium
1/4 tsp salt
+
1/4 tsp salt
1/4 lb boneless, skinless chicken thighs
2 tsp olive oil
1 clove garlic, minced
1/2 cup green onions, sliced
1/2 lb asparagus, fresh
4 eggs, medium
3/4 cups homogenized milk, 3.3% MF
1 1/2 oz goat cheese, semi-soft, 30% mf
1 cup swiss Emmental cheese, shredded
1/4 tsp nutmeg, grated
1/4 tsp tarragon, dried
1/4 tsp salt
1/4 tsp sweet paprika

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Preheat oven to 350°F (175°C).

  2. Grate potatoes with skin on. Place in a colander, press down and leave 15 minutes for liquid to drain out. Press down a number of times to help liquid drain. See note for an alternate method. The crust will crisp nicer if potatoes are well drained.

  3. Beat egg with ¼ tsp (1.25 mL) salt in medium bowl. Stir in onion and drained potatoes.

  4. Spray a 10 inch (25 cm) pie pan that is 2 inches deep (5 cm) with vegetable cooking spray. Use your fingers to press the potato mixture evenly across bottom and up the sides. Go as high as possible as the crust will shrink during baking. Bake for 30 minutes until starting to brown around top edges.

  5. Cut chicken thighs into small pieces about ½ inch (1.25 cm). Heat olive oil over medium-high heat in a non-stick skillet. Add chicken, minced garlic and sauté 3 minutes. Add sliced green onions and sauté another minute. Pour over baked crust.

  6. Add eggs, milk, goat cheese, nutmeg, tarragon and ¼ tsp (1.25 mL) salt to blender. Process until smooth and pour over chicken in crust.

  7. Use your fingers to snap off woody ends of asparagus about 1 inch (2.5 cm) from bottom. Lay asparagus spears, like spokes of wheel on top, pressing lightly into egg mixture. Sprinkle over grated Swiss cheese and paprika. Bake 40-45 minutes or until knife inserted in centre comes out clean. Let cool on rack 5 minutes before serving.

Helpful Tip

Wring the shredded potatoes in a clean tea towel to remove excess water. The tea towel may turn dark as it dries, as would potatoes peeled and left out, but will wash up fine.

Nutrition Info

Per 245 g serving Amount
Calories280
Protein20 g
Fat14 g
Saturated Fat7 g
Carbohydrate19 g
Fibre2 g
Sugar4 g
Cholesterol175 mg
Sodium350 mg
Per 245 g serving % Daily Value
Potassium14
Calcium25
Iron10
Vitamin A10
Vitamin C40
Vitamin B627
Vitamin B1260
Folate13
Zinc20