Asparagus Chicken Pie Recipes

CHICKEN ASPARAGUS PIE

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.

ASPARAGUS CHICKEN CLUB QUICHE

Steps:

• cook bacon add onion and asparagus
• cook until almost soft.
• drain on paper towel
• crumble bacon
• mix egg and milk and cream and cheese
• add pepper and flour
• mix
• into pie shell add chicken asparagus and onion add crumbled bacon
• pour the egg mixture over
• put on baking sheet and bake 375 degrees 40 minutes or until done
• aussie temp was 180 degree c which they said was 360 here.

IMPOSSIBLY EASY CHICKEN PRIMAVERA PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, asparagus, stir-fry mixture and cheese in pie plate.
• In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

JUNIOR LEAGUE - ASPARAGUS CHICKEN QUICHE

Steps:

• For the Quiche, break off the woody ends of the asparagus spears; the spears should be approximately 4 ½ inches long. Cook the asparagus in boiling water in a saucepan for 5 minutes; drain.
• Prepare the pastry, adding the chives or green onion tops with the flour and salt. Roll the dough into a 13-inch circle on a lightly floured surface. Fit the pastry into a 10-inch quiche dish; trim the edge. Line the bottom with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes; discard the foil. Bake for 4 to 5 minutes longer or until set and dry. Remove from oven. Reduce the oven temperature to 325 degrees.
• Toss the cheese and flour in a bowl. Sprinkle over the hot pastry. Combine the eggs, milk, salt and pepper in a bowl and mix well. Stir in the chicken and bacon.
• Pour over the cheese mixture. Arrange the asparagus in a spoke or fan pattern over the top. Bake at 325 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving.
• For the pastry, combine the flour, salt and sugar in a food processor. Add the butter gradually, processing constantly for 10 seconds or until crumbly. Add the ice water ½ teaspoons at a time, processing constantly until the dough forms a ball. Chill, covered with plastic wrap, for 1 hour.
• Roll the dough 1/8 inch thick between sheets of waxed paper. Cut the dough to fit twelve 2 to 3 inch tartlet cups. Fit the dough over the bottoms and up the sides of the cups. The pastry recipe makes enough pastry for two 8 to 10 inch tart or pie shells or one 2 crust pie.

CHICKEN, MUSHROOM & ASPARAGUS PIE

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 AND ASPARAGUS BAKE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.