Chicken, Ham and Golden Sweetcorn Rosti Bake

Chicken pie

This wonderfully rustic rosti topped bake makes a simple, mouth-watering main-meal.

Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes approx


600g (1lb 5oz) potatoes, peeled
salt and freshly ground black pepper
50g (2oz) butter, melted
1 x 500g pack chicken breast fillets, cubed
1 can of Baxter’s ‘Deli Inspired’ Ham & Golden Sweetcorn Chowder


  1. Preheat the oven to 180ºC / gas mark 4 for a fan oven and 160ºC / gas mark 3 for a conventional oven. Cook the potatoes in a large pan of salted water for 6 – 8 minutes or until they are just tender. Then drain the potatoes and rinse in cold water. When cool enough to handle, coarsely grate them into a bowl. Pour over the melted butter and season with salt and pepper.
  2. Place the diced chicken into an ovenproof dish, pour over the chowder and mix well. Scatter the potato mixture all over the chicken and bake for 30 – 35 minutes or until the potatoes are golden and crunchy. Serve with vegetables.


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