Search

Chicken and asparagus pie

(21 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Pie love you
Pie love you
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This hearty chicken and asparagus pie is great for sharing with a loved one on a romantic occasion like Valentine's Day or a special anniversary. Asparagus is an aphrodisiac so it'll be the perfect dinner to get the night started. Using mushroom soup in this recipe makes a quicker sauces, adds a delicious flavour filling and is cheaper too. This dish serves up to 6 people but if you've only serving it for two, the leftovers would make a tasty lunch or even dinner again the next day. Decorate your pie with a personal message made from pastry using letter cookie cutters and some egg wash to stick them on.

Ingredients

  • 2x 230g shortcrust pastry sheets
  • 400g chicken chunks
  • 200g asparagus, chopped
  • 1 onion
  •   can of mushroom soup
  • 100g mushrooms, chopped
  • 1 egg

You will also need:

  • A pie or tart tin
  • Letter cutters
  • Heart-shaped cutters

You can use leftover chicken in this recipe too, you don't have to fry in a pan though - just add straight to the pie

Method

  1. Preheat the oven 200C/400F/Gas Mark 6 and grease the pie tin.
  2. Fry the chicken and onion in a pan on a low heat. Whilst the chicken begins to brown, add in the asparagus and mushrooms and stir.
  3. Gradually add in the mushroom soup.
  4. Leave to simmer on a low-heat for about 10 mins, stirring every now and then. Once cooked, leave to cool off the heat.
  5. Meanwhile prepare the pastry. Roll out the base of the pie, using the pie tin as your guideline. You want the pastry to be a bit bigger than the tin.
  6. Lift the pastry up and pop into the pie tin, flattening around the edges. Push the pastry around the edges, to mould the inside of the pie tin like a bowl.
  7. Spoon the chicken, asaparagus and mushroom mixture into the pastry case.
  8. Roll out the top of the pie, making sure the top is just a little bit bigger than the pie tin. Place on top of the pie and cut off any excess pastry or tuck down the side of the dish.
  9. Use the leftover pastry to make letters or shapes. Whisk the egg in a bowl and brush onto the shapes before popping on top of the pie lid. Egg wash the whole pie and bake in the oven for 30-40 mins until golden and crisp.
  10. Leave to cool a little before serving.

Props from:

  • Hobbycraft

Your rating

Average rating

  • 4
(21 ratings)

Your comments

comments powered by Disqus

FREE Newsletter