Chicken and asparagus pie: Difference between revisions
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|title=Chicken and asparagus pie, British recipe | |||
|titlemode=replace | |||
|keywords=#chicken #stock #onions #flour #asparagus #chickenandasparaguspie #olive #mushrooms #bacon #garlic #diced | |||
|hashtagrev=032020 | |||
|description=A really tasty and attractive dish, this one | |||
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A really tasty and attractive recipe this one. If you can't be bothered to make [[Chicken|chicken]] [[Stock|stock]], rather than using a [[Stock cube|stock cube]] you might be better off cheating and using a good quality tin of chicken & [[Asparagus|asparagus]] or chicken & [[Mushroom|mushroom]] soup. I would omit the [[Flour|flour]] if you do it this way. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2837 | |||
|PortionCalories = 709 | |||
|DatePublished=12th November 2013 | |||
|Author=Chef | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour | |TotalTime = 1 hour | ||
|PrepTime = | |PrepTime = 20 minutes | ||
|CookTime = 40 minutes | |CookTime = 40 minutes | ||
|Image = [[Image:Chicken-Pie.jpg| | |Image = [[Image:Chicken-Pie.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">As good as it looks</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">A great combination that makes great gravy. I always burn my mouth pigging this!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
[[Image:Pie for two.jpg|thumb|300px|right|Using the ingredients above, bake two separate 2 person pies on different days, each with half the filling and half a packet of [[Puff pastry|pre-rolled pastry]]]] | [[Image:Pie for two.jpg|thumb|300px|right|Using the ingredients above, bake two separate 2 person pies on different days, each with half the filling and half a packet of [[Puff pastry|pre-rolled pastry]]]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| A few home [[Smoked|smoked]] [[Bacon|bacon]] rashers, chopped - or just nice quality bacon. | | A few home [[Smoked|smoked]] [[Bacon|bacon]] rashers, chopped - or just nice quality bacon. | ||
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| Sea [[Salt|salt]] and freshly milled [[Black pepper|black pepper]] | | Sea [[Salt|salt]] and freshly milled [[Black pepper|black pepper]] | ||
| 225g/8oz ready rolled [[Puff pastry|puff pastry]] | | 225g/8oz ready rolled [[Puff pastry|puff pastry]] | ||
}} | }} | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat the oven to 200° C (400° F - Gas 6 - Moderately hot) | * Preheat the oven to 200° C (400° F - Gas 6 - Moderately hot) | ||
| Line 39: | Line 68: | ||
| Season the [[Flour|flour]] with [[Salt|salt]] and [[Pepper|pepper]] and toss the [[Chicken|chicken]] pieces in the flour. | | Season the [[Flour|flour]] with [[Salt|salt]] and [[Pepper|pepper]] and toss the [[Chicken|chicken]] pieces in the flour. | ||
| Add the [[Chicken|chicken]] to the [[Onions|onions]] and [[Brown|brown]], turning often. | | Add the [[Chicken|chicken]] to the [[Onions|onions]] and [[Brown|brown]], turning often. | ||
| Arrange the [[Chicken|chicken]], [[Bacon|bacon]], [[Onions|onions]], [[Mushrooms|mushrooms]] and [[Asparagus|asparagus]] in an oven | | Arrange the [[Chicken|chicken]], [[Bacon|bacon]], [[Onions|onions]], [[Mushrooms|mushrooms]] and [[Asparagus|asparagus]] in an oven proof dish. | ||
| Pour the [[Chicken|chicken]] [[Stock|stock]] or soup over the ingredients. | | Pour the [[Chicken|chicken]] [[Stock|stock]] or soup over the ingredients. | ||
| Roll out the pastry so it is large enough to cover your dish. | | Roll out the pastry so it is large enough to cover your dish. | ||
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==See also== | ==See also== | ||
* {{See also - Jointing a chicken}} | * {{See also - Jointing a chicken}} | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/stock|#stock]] [[Special:Search/onions|#onions]] [[Special:Search/flour|#flour]] [[Special:Search/asparagus|#asparagus]] [[Special:Search/chickenandasparaguspie|#chickenandasparaguspie]] [[Special:Search/olive|#olive]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/bacon|#bacon]] [[Special:Search/garlic|#garlic]] [[Special:Search/diced|#diced]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:20, 6 May 2025
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 reviewAs good as it looks 5/5 A great combination that makes great gravy. I always burn my mouth pigging this! |
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
- Take the pack of pastry out of the fridge and allow to reach room temperature before using (step 8)
- Heat a few tablespoons of olive oil in a pan or a wok and fry the onions (and garlic if using) for 3 minutes
- Season the flour with salt and pepper and toss the chicken pieces in the flour.
- Add the chicken to the onions and brown, turning often.
- Arrange the chicken, bacon, onions, mushrooms and asparagus in an oven proof dish.
- Pour the chicken stock or soup over the ingredients.
- Roll out the pastry so it is large enough to cover your dish.
- Brush the edge of the dish with water to help the pastry stick.
- Cut a 1cm (½") hole in the top to allow steam to escape or even better, put in a pie funnel.
- Bake for 25 to 30 minutes in the middle of the oven until the pastry is golden brown.
- 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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#chicken #stock #onions #flour #asparagus #chickenandasparaguspie #olive #mushrooms #bacon #garlic #diced