Chicken and Asparagus Pie
There’s something about the combination of chicken and asparagus that goes really well together in a pie.
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| Ingredients
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Instructions
- Blanche the asparagus in boiling water for 1 minute. Drain and put to one side.
- Heat the oil in a pan and fry the chicken until it starts to brown. Remove the chicken from the pan with a slotted spoon and put to one side.
- Fry the chicken in the oil for 5 minutes until the meat is sealed. Remove the chicken from the pan with a slotted spoon and put aside.
- Melt the butter in the pan and add the flour. Stir over a low heat for 1 minute.
- Add in the milk and the cream. Bring slowly to the boil with continual stirring. Once it starts to boil, turn off the heat and put to one side.
- Grease an 8″ (20 cm) pie dish and line with one of the sheets of pastry. Prick the base with a fork and bake in the oven at 180°C for 7 minutes.
- Put the asparagus in the part-baked pie then the chicken. Sprinkle on the herbs and season with salt and pepper. Add the sweetcorn and pour on the sauce.
- Place the remaining pie pastry on the top. Crimp the edges, trim and poke a few holes in the pastry to let the steam out. Bake at 180°C for 30 minutes.
- Allow to cool a little, then serve.
Titli's Tips
This dish can be served hot or chilled in the fridge and served cold for a picnic. Serves with vegetables or potatoes or a nice crisp salad.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 574
28%
Calories from Fat 281
Total Fat 31.3g
48%
Saturated Fat 13.6g
68%
Unsaturated Fat 14.9g
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Amount Per Serving
% Daily Value
Total Carbohydrate 53.8g
17%
Dietary Fibre 3.2g
12%
Sugars 3.0g
Protein 20.1g
40%
Cholesterol 75.2mgs
25%
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