Asparagus Chicken Pie Recipes

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CHICKEN AND ASPARAGUS PIE



Chicken and asparagus pie image

This chicken pie recipe is pure comfort food. And a perfect way to use up leftovers chicken

Categories     asparagus     frozen peas     Chicken and asparagus pie     chicken recipe     skinless chicken breasts     ready-rolled puff pastry

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1 tsp. oil
3 skinless chicken breasts (about 500g/1lb 2oz), cut into bite-sized pieces
25 g (1oz) butter
25 g (1oz) plain flour
200 ml (7fl oz) double cream
200 ml (7fl oz) chicken stock
150 g (5oz) asparagus, roughly chopped into 4cm (1½in) pieces
150 g (5oz) frozen peas
Finely grated zest 1 lemon
Small handful fresh parsley leaves, chopped
320 g sheet ready-rolled puff pastry
1 medium egg, beaten

Steps:

  • Preheat the oven to 200°C (180°C fan) mark 6. Heat oil in a large pan and fry chicken for 8min until golden. Tip chicken out on to a plate and set aside.
  • Heat butter in empty chicken pan until melted, stir in flour, then cook for a further minute. Remove from heat and gradually whisk in cream and stock until smooth. Put back on the heat, bring mixture to the boil and bubble for 3min, stirring constantly, until thickened. Stir in chicken, asparagus, peas, zest and parsley and check the seasoning.
  • Spoon mixture into a 2 litre (3½ pint) ovenproof serving dish. Unroll puff pastry and position over top of dish to cover (trim if needed). Brush pastry well with some of the egg, then cook for 25-30min in the oven until pastry is golden and puffed up. Serve.

Nutrition Facts : Calories 569 calories

CHICKEN, HAM & ASPARAGUS PICNIC PIE



Chicken, ham & asparagus picnic pie image

Create a showstopping picnic pie with chicken, ham, asparagus and pistachios. It takes a bit of effort, but it's well worth it and can be made ahead

Provided by Barney Desmazery

Categories     Lunch

Time 3h30m

Yield Serves 10-12

Number Of Ingredients 14

300g asparagus spears
4 chicken breasts
10 slices prosciutto
1.2kg good quality pork sausages , meat squeezed out of the skins, or sausagemeat
150g shelled pistachios
pinch cayenne pepper
75g butter , plus extra for the tin
600g strong white flour , plus extra for dusting
1 tsp mustard powder
whole nutmeg , for grating
75g lard
5 tbsp milk
1 egg , beaten
shallots , finely sliced into rings, salad leaves and French dressing (optional)

Steps:

  • Trim the woody ends off the asparagus (see pic 1 in step by step above) ), bring a large pan of salted water to the boil and cook them for 2 mins, then lift into a bowl of iced water. Slice the tips off the asparagus and set aside. Cut each chicken breast into long two-finger-thick strips (pic 2), then wrap the prosciutto slices around some of the asparagus spears and chicken strips (pic 3) and set aside. Using your hands, scrunch the sausagemeat with the pistachios in a bowl, season with the cayenne and lots of black pepper, then set aside.
  • Cut a piece of baking parchment to fit the bottom and sides of a lightly buttered 2-litre terrine dish or loaf tin, leaving an overhang (pic 4). To make the pastry, tip the flour into a bowl with 2 tsp salt and the mustard powder, then grate in a small pinch of nutmeg. Put the lard, butter and milk in a pan with 250ml water and heat until the fats have completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto your work surface and knead briefly until it all comes together.
  • Take 2/3 of the dough and wrap the rest so it doesn't dry out. Roll it out into a rectangle to line the dish with an overhang. Lay the dough into the dish and, using your fingers, press it into the bottom, corners and up the sides (pic 5).
  • Take 1/4 of the sausage mixture and pat it into a shape that will fit the dish, then lay it in. Now build up the pie with alternate layers of the asparagus, chicken strips and sausagemeat (pic 6), pressing down the mixture with your hands as you go, finishing with a bulging top layer of sausagemeat.
  • Brush the overhanging pastry with the beaten egg, then roll out the remainder and drape it over the top of the pie filling (pic 7). Press the edges together gently, then use a small knife to trim the pastry (pic 8). Crimp the edges by pinching your fingers (pic 9) and use pastry trimmings to decorate the top, if you like. Brush with egg and pierce three holes along the top.
  • Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Place the pie on the hot sheet and bake for 1 hr 45 mins. Lower the heat to 180C/160C fan/gas 4 if the pie is browning too much. When the pie has 20 mins left, brush the top with more egg and season with flaky sea salt. (Don't worry if some juice leaks out of the side.) It's ready when the pastry is dark golden brown or when a digital cooking thermometer inserted through one of the holes reads 70C or more. Leave to cool, then chill. Can be made up to three days ahead. To serve, carefully remove from the tin, place on a board and slice. Make a salad with the asparagus tips, shallot rings, salad leaves and French dressing, if you like.

Nutrition Facts : Calories 776 calories, Fat 46 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.9 milligram of sodium

ASPARAGUS PIE



Asparagus Pie image

This dish is similar to a clafoutis but is savory.

Provided by Chef John

Categories     Side Dish     Casseroles

Time 57m

Yield 8

Number Of Ingredients 11

½ cup flour
½ teaspoon salt
¾ teaspoon white sugar
1 pinch fresh ground black pepper
1 teaspoon chopped fresh thyme
1 ¼ cups milk
3 large eggs
1 tablespoon lemon zest
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the inside edges of a 2-quart casserole dish.
  • Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
  • Whisk eggs and lemon zest into milk mixture to form a smooth batter.
  • Melt butter in a heavy skillet over medium heat.
  • Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
  • Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
  • Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 10.7 g, Cholesterol 80.4 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 281.7 mg, Sugar 3.4 g

ASPARAGUS-DIJON CHICKEN FETTUCCINE



Asparagus-Dijon Chicken Fettuccine image

This rich main dish has just a hint of Dijon mustard and is easily prepared using Chicken Helper® fettuccine Alfredo mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

3 tablespoons butter or margarine
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 can (4 oz) mushroom pieces and stems, drained
1 box Chicken Helper™ fettuccine Alfredo
1/2 cup hot water
1 3/4 cups milk
2 tablespoons Dijon mustard
1 box (9 oz) frozen asparagus cuts, thawed, drained

Steps:

  • In 10-inch skillet, melt butter over high heat. Add chicken, onion and mushrooms; cook 3 to 5 minutes, stirring occasionally, until outside of chicken turns white.
  • Stir in contents of sauce mix pouch (from Chicken Helper box), hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in contents of uncooked pasta pouch (from Chicken Helper box); reduce heat. Cover; simmer about 10 minutes, stirring frequently, until pasta is tender.
  • Stir in asparagus. Cover; cook 2 minutes, stirring occasionally. Remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 8 g, TransFat 0 g

PROPER CHICKEN PIE



Proper chicken pie image

This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.

Provided by Jamie Oliver

Categories     Chicken     Pies & pastries     Winter warmers

Time 2h

Yield 12

Number Of Ingredients 22

1.5 kg whole free-range chicken
olive oil
150 g piece higher-welfare smoked pancetta
½ a bunch of fresh thyme, (15g)
1 leek
1 celery heart
1 onion
1 carrot
2 heaped tablespoons plain flour
250 ml dry cider
1 heaped teaspoon English mustard
1 litre organic chicken stock
500 g button mushrooms
2 tablespoons crème fraîche
1 large free-range egg
PASTRY
500 g plain flour
250 g cold butter
CABBAGE
2 hispi or sweetheart cabbage
1 heaped teaspoon English mustard
white pepper

Steps:

  • Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
  • Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
  • Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
  • Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
  • Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces - you will need ⅓ for the lid and ⅔ for the base - flatten with your hands and chill until needed.
  • Finely slice the mushrooms and set aside.
  • Transfer the chicken to a plate and shred the meat (discard the carcass).
  • Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
  • Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
  • Preheat the oven to 190°C/375°F/gas 5.
  • Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish - allow an overhang. Press firmly into the edges and up the sides of the dish.
  • Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
  • Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
  • Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.

Nutrition Facts : Calories 529 calories, Fat 29 g fat, SaturatedFat 14.6 g saturated fat, Protein 25.1 g protein, Carbohydrate 43 g carbohydrate, Sugar 7.6 g sugar, Sodium 1.3 g salt, Fiber 5.9 g fibre

CHICKEN, MOREL MUSHROOM & ASPARAGUS ONE-PAN PIE



Chicken, morel mushroom & asparagus one-pan pie image

Cook up a spring chicken and asparagus pie using seasonal morel mushrooms. This hearty one-pan dish is a fresh new take on the classic chicken pie

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 14

100g fresh morel or 30g dried morels
200ml chicken stock (if using fresh morels)
50g butter
2 shallots , finely sliced
3 thyme sprigs , leaves picked
2 bay leaves
1 tbsp plain flour , plus extra for dusting
100ml dry sherry or white wine
200ml crème fraîche
6 skinless boneless chicken thighs , cut into large chunks
bunch asparagus , woody ends removed, stalks cut into 4cm pieces
½ pack tarragon , leaves roughly chopped, plus a sprig to decorate
1 block puff pastry (375g), all-butter is best
1 egg , beaten, to glaze

Steps:

  • If you are using dried mushrooms, heat the stock and soak them for 10 mins, then remove them, strain the liquid and set it aside. If you're using fresh mushrooms, clean them thoroughly before using. Set a couple of the nicest-looking morels aside to decorate the top of the pie, and halve the rest.
  • Heat half the butter in a skillet and fry the halved morels for 3-4 mins or until wilted. Scoop them onto a plate and set aside. Heat the remaining butter and gently cook the shallots in the pan with the thyme and bay. Once softened, stir in the flour and cook for 1 min or until you have a sandy paste.
  • Pour in the sherry and sizzle, then carefully stir in the strained soaking liquid (or 200ml chicken stock if you've used fresh morels), followed by the crème fraîche. Season well and bring the sauce to a gentle simmer. Add the chicken and poach in the sauce for 10 mins or until the chicken is just cooked through. Remove the bay, stir through the asparagus, tarragon and fried morels, then remove from the heat.
  • Heat oven to 220C/200C fan/gas 8. The pastry needs to sit on top of the ingredients, so if your pan is too deep, use a pie dish instead. Roll out the pastry on a floured surface to the thickness of a £1 coin, then cut the pastry to fit the pan or dish, and drape it over the pie mixture using a rolling pin to help you. Liberally brush with egg, season the pastry with flaky sea salt, and pop your reserved morels on the top. Bake for 20 mins or until the pastry has puffed and is a deep golden brown. Leave tor rest for 5 mins before serving straight from the pan.

Nutrition Facts : Calories 699 calories, Fat 50 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium

ASPARAGUS-CHICKEN PIE



Asparagus-Chicken Pie image

I stumbled upon this while I was rummaging through my large collection of recipes. It turned out to be a real find! I like to serve it for brunch and even as a light supper.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 cup cooked fresh asparagus
1 unbaked 9-in. pastry shell
1 cup cooked chicken, chopped
3 bacon strips, cooked and crumbled
1/3 cup shredded American process cheese
3 eggs
1-1/3 cups half-and-half cream
2 teaspoons all-purpose flour
1/2 teaspoon salt
Paprika

Steps:

  • Arrange asparagus in bottom of pie shell. Top with chicken, bacon and cheese. In a small bowl, beat eggs; stir in cream, flour and salt. Pour into shell. Sprinkle with paprika. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts :

HEARTY ASPARAGUS PIE



Hearty Asparagus Pie image

This hearty quiche is as attractive as it is flavorful! It looks complicated to make but is actually a simple recipe. The secret is the crust - it's refrigerated pizza dough that I season with basil and Parmesan cheese. But the asparagus spokes are what make this pie special for the holidays. It almost seems too nice to cut, but we're always glad we did when we taste a slice.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

1/4 pound fresh asparagus, trimmed
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
1 package (13.8 ounces) refrigerated pizza crust
3 bacon strips, diced
1 medium onion, chopped
5 large eggs
1/2 cup whole milk
1/8 teaspoon salt
Dash ground nutmeg
1-1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Toss with oil; set aside., In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface. Place pizza dough on surface; roll into a 12-in. circle. Sprinkle with remaining Parmesan mixture; gently press into dough with a rolling pin. Transfer to a greased 9-in. springform pan. Press dough onto the bottom and 1-1/2 in. up the sides of pan. , Line unpricked dough with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°. , In a small skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; drain., In a large bowl, whisk the eggs, milk, salt and nutmeg. Stir in onion and reserved bacon. Toss the Swiss cheese and flour; stir into egg mixture. Pour into the crust. Arrange asparagus in a spoke-like pattern on top. , Place pan on a baking sheet. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before removing sides of pan. Cut into wedges.

Nutrition Facts :

CHICKEN, MUSHROOM & ASPARAGUS PIE



Chicken, Mushroom & Asparagus Pie image

Make and share this Chicken, Mushroom & Asparagus Pie recipe from Food.com.

Provided by Sara 76

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
500 g chicken breasts, cubed
200 g mushrooms, sliced
1 (375 ml) can low-fat evaporated milk
1 tablespoon cornflour
2 teaspoons grainy mustard
2 teaspoons chicken stock powder
1 (400 g) can asparagus, cuts drained
1 sheet puff pastry

Steps:

  • Pre-heat oven to 200°C.
  • Heat oil in pan over medium heat.
  • Brown chicken, add mushrooms and cook for 2 minutes.
  • Add combined evaporated milk, cornflour, mustard, and stock powder.
  • Bring to the boil, simmer covered for 6 minutes, stirring twice.
  • Remove from heat, stir in asparagus.
  • Spoon mixture into 6 individual oven proof dishes.
  • Dive the pastry sheet into 6 squares and top dishes with pastry.
  • Brush with a little egg yolk and slit the pastry.
  • Bake for 15-20 minutes until golden.

CHICKEN POT PIE WITH PUFF PASTRY CRUST



Chicken Pot Pie with Puff Pastry Crust image

This Chicken Pot Pie with Puff Pastry Crust is packed with fresh veggies and a creamy yet lower-fat and lower-calorie sauce that brings it all together.

Provided by Heidi

Categories     Main Course

Time 1h5m

Number Of Ingredients 17

2 tablespoons canola oil
1½ cups thinly sliced leeks (, white parts only)
1 1/2 cup sliced brown mushrooms
3 cloves garlic (, pressed or minced)
1 1/2 cups chopped asparagus
1 cup baby red potatoes (, quartered)
½ cup sliced carrots (, about 2 carrots)
1 1/2 teaspoons fresh thyme leaves (, minced)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 cups diced chicken breast
1 cup frozen peas
½ cup all-purpose flour
2 cups chicken broth
1 cup Almond Breeze almondmilk Original
1 package frozen puff pastry (, thawed)
1 egg

Steps:

  • Heat the oil in a large skillet or dutch oven over medium heat. Add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
  • Add the sliced mushrooms, season with 1 teaspoon kosher salt and cook for 5 more minutes, stirring occasionally.
  • Stir in the garlic and cook until fragrant, about 2 minutes then add the asparagus, red potatoes, carrots, and thyme leaves.
  • Season with the rest of the salt and the black pepper and continue to cook for 7-10 minutes until the potatoes and asparagus become tender.
  • Add the chicken and the peas and stir to combine. Sprinkle the mixture with the flour, then stir to combine well and cook for another 2-3 minutes.
  • Stir in the chicken broth and almond milk and bring to a boil, and cook until thickened, about 2-3 minutes, stirring often. Taste, and add more salt and pepper if needed. Turn off the heat and allow to cool slightly.
  • Preheat the oven to 400 degrees F.
  • Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares.
  • Fill each baking dish or ramekin with 1 1/2 cups of the chicken pot pie filling, then top with a puff pastry square. Repeat with the remaining ramekins.
  • Whisk the egg with 1 tablespoon of water and lightly brush the puff pastry with the egg.
  • Place on a baking sheet and bake for 20-25 minutes until the filling is bubbling and the puff pastry is golden. Serve hot.

Nutrition Facts : ServingSize 1 g, Calories 748 kcal, Carbohydrate 59 g, Protein 45 g, Fat 37 g, SaturatedFat 8 g, Cholesterol 137 mg, Sodium 1461 mg, Fiber 6 g, Sugar 6 g

CHICKEN ASPARAGUS PIE



Chicken Asparagus Pie image

Makes a nice simple meal served with a baked spud, and is also a great cold item for a picnic basket.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 carrots, peeled and diced
8 boiling onions or 8 white pearl onions, peeled
1/4 lb button mushroom
1 ounce unsalted butter
3/4 ounce plain flour
15 fluid ounces milk
1 lb cooked chicken, cut into strips
6 ounces fresh asparagus
salt & freshly ground black pepper
2 tablespoons table cream
1/2 lb puff pastry
egg wash

Steps:

  • Sauté the carrots, onions and mushrooms in the butter, cook for 5 minutes.
  • Stir in the flour and gradually add the milk stirring until the sauce thickens, boils and is smooth.
  • Add the chicken, asparagus, seasoning and cream to the sauce.
  • Pour the mixture into a 1¼-quart pie dish.
  • Roll the pastry to the same size as the dish, dampen the rim and cover with the pastry.
  • Brush with egg wash.
  • Bake at 400°F for 25 minutes until the pastry is golden brown.

CHICKEN POT PIE WITH MUSHROOMS AND ASPARAGUS



Chicken Pot Pie with Mushrooms and Asparagus image

My husband says this is the best chicken pot pie he's ever had :) Rich and loaded in goodies. It does take a bit of time to put together, but so worth it!

Provided by April McIver

Categories     Savory Pies

Number Of Ingredients 23

CRUST:
2 2/3 c all purpose flour
3/4 tsp salt
1 c butter
1 large egg
1 Tbsp water
1 1/2 tsp vinegar
1 Tbsp molasses
FILLING:
1 Tbsp butter
1 Tbsp vegetable oil
4 medium carrots, peeled and sliced
1 small bunch asparagus (about a pound), cut into 1 inch pieces
1 small onion, diced
1 lb mushrooms, quartered or sliced
1 lb boneless skinless chicken breast, cooked and diced
SAUCE:
1 c water
1 Tbsp better than boullion mushroom stock base
2 Tbsp parmesan cheese
1/2 tsp pepper
milk, up to 1 cup
1/4 c flour

Steps:

  • 1. Preheat oven to 350. Prepare filling. Heat 1 tbsp butter and 1 tbsp canola oil in a large skillet over medium. When the butter is melted add mushrooms, onions, carrots and asparagus. Depending how large your skillet is you may need to do 2 batches. Cook veggies until nearly tender, then remove from heat and set aside. Add diced chicken to the veggies, stirring gently to combine.
  • 2. Prepare crust. In a large bowl, combine flour and salt. Use a pastry blender to cut in the butter until large crumbs form. Set aside. In a small bowl, beat together the egg, water, vinegar and molasses. Add liquid to flour mixture, stirring just until dough forms. It may be necessary to use your hands to make a smooth dough. Try not to handle it too much or it becomes tough. Divide the dough into two portions. Roll each into a circle between waxed paper. Use one to line a round casserole dish, then bake about 10 minutes. Set the other circle of crust aside for now.
  • 3. Prepare sauce. In a small pot, combine water, mushroom bouillon and pepper. Heat to nearly boiling. In a small bowl or glass Pyrex style measuring cup combine flour with enough milk to equal about 1 cup total. Stir thoroughly until smooth. Slowly pour into hot bouillon, stirring constantly. Add parmesan. Cook and stir until the mixture thickens. Remove from heat and set aside.
  • 4. Build the pot pie. Transfer the chicken and veggie mixture to the prepared crust. Pour over about 1 cup of the sauce. Top with remaining circle of crust, tucking under edges like for pie. Put at least one slit in the top of the crust to vent. It's best to bake it on top of a cookie sheet just in case it drips, it's a bit of guesswork how much sauce to add for which casserole dish you're using.
  • 5. Bake at 350 for about an hour, until crust is golden. Let cool a few minutes before serving - the crust will become more crisp as it begins to cool. Slice, serve and enjoy!

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Calories 296 per serving
Total Time 1 hr
  • Preheat oven to 375°F. Coat a 9-inch pie plate with nonstick cooking spray and set aside. Cook pasta according to package directions. Use a slotted spoon to remove ravioli from cooking water and place on a tray lined with parchment paper to drain. Add coarsely chopped asparagus to cooking water for 1 minute. Drain and rinse with cold water. Set pasta and asparagus aside. In a medium saucepan cook garlic in butter over medium heat for 1 minute. Stir in flour until coated. Stir in milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in Parmesan cheese, tarragon, lemon peel, and salt.
  • To assemble, spread a small amount of lemon sauce in the bottom of the prepared pie plate. Arrange half of pasta over the sauce to cover bottom. Spoon half of the remaining sauce over ravioli. Arrange the asparagus over the sauce. Top with remaining ravioli and sauce.
  • Bake, uncovered for 20 to 25 minutes or until bubbly. Remove to a wire rack and cool 10 minutes before serving. Top with additional asparagus and lemon peel, if desired.


CHEESY ASPARAGUS PIE RECIPE | MYRECIPES
2016-05-29 Melt butter in a skillet over medium-high heat. Add onion, and saute 5 minutes or until tender. Set aside. Step 5. Brush bottom and sides of crust with mustard. Sprinkle with half …
From myrecipes.com
4/5 (1)
Servings 6-8
  • Snap off tough ends of asparagus (trimmed to about 5 inches). Cook in boiling water to cover 30 seconds; drain. Plunge asparagus into ice water to stop the cooking process; drain. Reserve 9 spears; set aside. Coarsely chop remaining asparagus; set aside.
  • Unfold piecrusts; stack on a lightly floured surface, and roll into a 14-inch circle. Fit piecrust into an 11-inch tart pan, trimming excess dough. Line piecrust with foil, and fill with pie weights or dried beans. Place tart pan on a baking sheet.
  • Bake at 425° for 12 minutes; remove weights and foil. Bake 2 more minutes. Cool on a wire rack.
  • Melt butter in a skillet over medium-high heat. Add onion, and saute 5 minutes or until tender. Set aside.


10+ CHICKEN AND ASPARAGUS RECIPES | EATINGWELL
2021-01-15 These chicken and asparagus recipes are perfect for lunch or dinner. Chicken is a filling source of protein while asparagus has numerous health benefits—including being packed with antioxidants, fiber and vitamins A, C, E and K. Try the delicious duo in recipes like Creamy Mushroom, Chicken & Asparagus Bake or Chicken Pesto Pasta with Asparagus for …
From eatingwell.com
Author Eatingwell


CHICKEN WITH ASPARAGUS AND NEW POTATO PIE RECIPE - BBC FOOD
2014-10-06 Drain. Stir the asparagus in with the chicken and potatoes. Taste and adjust the seasoning. Spoon the whole lot onto a 1 - 1.5 litre/1¾ - 2½ pint pie dish and leave to cool. Preheat the oven to ...
From bbc.co.uk
Category Main Course


CHICKEN & ASPARAGUS POT PIES RECIPE | RECIPES FROM OCADO
Chicken and asparagus pot pies are creamy piping hot loveliness. As well as a large bunch of asparagus and two chicken breasts, this pie also contains carrot, celery and leek, so it’s fair to say that it’s packed full of veggie goodness. Using Kallo Very Low Salt stock cubes will help you reduce the salt content of this meal too. Warm and comforting, chicken pies are some of the …
From ocado.com
Total Time 1 hr 10 mins


SPRING CHICKEN & ASPARAGUS PIE, PIE FOR ONE | COOK
Spring Chicken & Asparagus Pie. with tarragon and peas in a white wine sauce. Pie for One. £4.00 Serves 1 (290g) 0. Add. To check availability in your area, please enter your postcode. Tell Me More . We only cook with higher welfare, British Chicken. Read more. Prepared by hand, this is classic flavour combination in a roux-based sauce with herbs, Dijon mustard and white wine; …
From cookfood.net


CHICKEN AND ASPARAGUS - 9 RECIPES | WOOLWORTHS
chicken and asparagus, Ingredients: 400 g rice noodles, 1 bunch asparagus cut into chunks, 600 g chicken breast fillets thinly sliced, 1 tbs vegetable oil. Method: Prepare noodles according to packet directions. Heat 1 teaspoon of oil in a wok ...
From woolworths.com.au


ASPARAGUS-CHICKEN PIE RECIPE: HOW TO MAKE IT | TASTE OF HOME
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


ASPARAGUS CHICKEN PIE - THAT'S MY HOME
2013-08-20 Arrange asparagus in bottom of pie shell. Top with chicken, bacon and cheese. In a small bowl, beat eggs; stir in cream, flour and salt. Pour into shell. Sprinkle with paprika. Bake at 375ºF for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6 servings.
From thatsmyhome.recipesfoodandcooking.com


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