Total Time
1hr
Prep 20 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

This pie is full of flavour and everyone I have made it for loves it! However, I used less onions and added a little mustard to the sauce to suit my own tastes. I have made this pie several times and it's great for using up the left-overs of a roast chicken (I usually use the thighs).

a.jordan April 17, 2010

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