Chicken and asparagus pie recipe

Our chicken and asparagus pie uses a tin of soup for a quick and easy sauce with lots of flavour! 

Unlike Joe Wicks chicken pie, this recipe uses shortcrust pastry sheets for a delicious rich finish. The filling is bulked out with mushrooms and asparagus but you can add extra veggies if you like or serve them on the side. 

Ingredients

• 400g chicken breast, cut into small chunks
• 1 onion, diced
• 200g asparagus, chopped
• 100g mushrooms, chopped
• ½ can cream of mushroom soup, approx 200ml
• 2x 230g shortcrust pastry sheets
• 1 egg

Method

• Heat the oven 200C (180C fan, Gas 6). Lightly grease a round pie tin.
• Fry the chicken and onion in a pan on a low heat. Whilst the chicken begins to brown, add in the asparagus and mushrooms and stir. Cook until the mushrooms have released their water and it has evaporated off.
• Stir in the mushroom soup and leave to simmer on a low-heat for about 10 minutes, stirring every now and then. Once the chicken is cooked through, leave the pie filling to cool off the heat.
• Meanwhile prepare the pastry. Roll out the base of the pie, using the pie tin as your guideline. You want the pastry to be a bit bigger than the tin.
• Lift the pastry up and pop into the pie tin, flattening around the edges. Push the pastry around the edges, to mould the inside of the pie tin like a bowl.
• Spoon the chicken, asparagus and mushroom mixture into the pastry case.
• Roll out the top of the pie, making sure the top is just a little bit bigger than the pie tin. Place on top of the pie and cut off any excess pastry or tuck down the side of the dish.
• Use the leftover pastry to make letters or shapes. Whisk the egg in a bowl and brush onto the shapes before popping on top of the pie lid. Egg wash the whole pie and bake in the oven for 30-40 minutes until golden and crisp.
• Leave to stand for 5 minutes before serving.

Top tips for making chicken and asparagus pie

You can use leftover cooked chicken in this recipe, simply stir in with the soup and simmer until piping hot. For more clever tips and tricks continue reading below. 

For this recipe you need to roll out the pastry. It’s best to use a rolling pin for this. This one from Joseph Joseph is one of our best kitchen gadgets under £50. 

Joseph Joseph Adjustable Rolling Pin - View at Amazon 

This rolling pin helps take the guesswork out of whether you’ve rolled something to the correct thickness. It comes with removable discs to help you achieve thicknesses of either 2mm, 44mm, 6mm or 10mm. Not only is it great for rolling marzipan, it can also be used for pastry, pizza dough and biscuits. 

If asparagus is no longer in season but you’re still craving a pie, try making our chicken and leek pie instead. You might also like our chicken casserole pot pie or if you prefer turkey, this turkey and mushroom pie is very easy!