Chicken and asparagus pie

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

A really tasty and attractive dish, 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.


Ingredients

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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

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