Chicken and asparagus pie

A really tasty and attractive recipe this one. If you can't be bothered to make chicken stock, rather than using a stock cube you might be better off cheating and using a good quality tin of chicken & asparagus or chicken & mushroom soup. I would omit the flour if you do it this way.

Chicken and asparagus pie

Servings:	Serves 4
Calories per serving:	709
Ready in:	1 hour
Prep. time:	20 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	Chef
First published:	12th November 2013

Best recipe review As good as it looks 5/5 A great combination that makes great gravy. I always burn my mouth pigging this! Paul R Smith

Using the ingredients above, bake two separate 2 person pies on different days, each with half the filling and half a packet of pre-rolled pastry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• A few home smoked bacon rashers, chopped - or just nice quality bacon.
• 500 g ( 1lb 2 oz) chicken breasts, diced.
• 1 onion, peeled and chopped
• 1 clove of garlic, peeled and crushed (optional)
• Olive oil for frying
• 2 tablespoons freshly chopped parsley
• 8 asparagus spears, chopped into 2.5 cm (1") lengths
• Handful of mushrooms, brushed clean and sliced
• 284 ml (1/2 pint) chicken stock
• 2 tablespoons plain flour
• Sea salt and freshly milled black pepper
• 225g/8oz ready rolled puff pastry

Mise en place

• Preheat the oven to 200° C (400° F - Gas 6 - Moderately hot)
  • If your electric oven has the options of upper, lower, both elements, use the lower element.

Method

1. Take the pack of pastry out of the fridge and allow to reach room temperature before using (step 8)
2. Heat a few tablespoons of olive oil in a pan or a wok and fry the onions (and garlic if using) for 3 minutes
3. Season the flour with salt and pepper and toss the chicken pieces in the flour.
4. Add the chicken to the onions and brown, turning often.
5. Arrange the chicken, bacon, onions, mushrooms and asparagus in an oven proof dish.
6. Pour the chicken stock or soup over the ingredients.
7. Roll out the pastry so it is large enough to cover your dish.
8. Brush the edge of the dish with water to help the pastry stick.
9. Cut a 1cm (½") hole in the top to allow steam to escape or even better, put in a pie funnel.
10. Bake for 25 to 30 minutes in the middle of the oven until the pastry is golden brown.
11. Check after 20 minutes and if the crust looks as though it might be starting to burn, lay a sheet of tin foil over the top.

Serving suggestions

Serve with hot jacket potatoes.

See also

• Get chicken pieces the economical way, joint the chicken yourself

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