Chicken and Asparagus

Chicken and asparagus complement each other making it easy to find recipe combinations for just about any occasion.

Chicken and Asparagus Pie Recipe

Whilst fresh is always best the Chicken and Asparagus Pie recipe is one where you could use frozen asparagus. If you do, take the asparagus out of the freezer and place it straight onto the pie, don't defrost it first, this way it will keep its texture best.

Directions

1. Preheat oven to 160 C
2. Place the chicken in an oven proof dish (ideally one that can transfer and be used on the hob as well)
3. Put a little cooking oil in the dish and roast the chicken in the oven for about 30 minutes
4. Remove from the oven and allow to cool for a few minutes
5. While the chicken is cooling chop the asparagus spears into three lengths each about 2 inches long, remove any tough outer leaves from the cabbage and leek and chop both finely
6. Take the chicken legs out of the pan and place on a chopping board
7. Put the oven proof dish on the hob (or pour / scrape the meat juices into a pan to go on the hob)
8. Add enough flour to just soak up the meat juices scraping all the caramelised bits off the bottom of the pan and stir well (this will be a sort of paste consistency)
9. Slowly add white wine ( or water for a plainer version) stirring continuously until you have a thick creamy gravy
10. Add the chopped cabbage and leek with a sprinking of fresh or dried tarragon and leave to simmer on very low
11. Using a sharp knife cut the chicken off the bone leaving it in fairly large chunks and add to the gravy mixture then remove from the heat
12. Now make the pastry, I used a home made short crust pastry to line the dish and a shop bought ready rolled flaky pastry, feel free to try out any variations you like. I often make pies with a wholemeal pastry or add some rolled oats to the pastry but didn’t on this occasion
13. To make short crust pastry take 8oz plain flour, add 2oz margarine and 2oz lard cut into small chunks. Rub the fat into the flour very lightly using your fingertips. Add a little salt and then slowly add cold water a tablespoonful at a time bringing the mixture together with a knife and then your fingers until you have a dryish dough. Do not knead it just pull it together gently.
14. Roll out the pastry dough into a circle the shape of your pie dish and line the dish
15. Roll out the flaky pastry (unless like mine it is ready rolled)
16. Place the chicken mixture in the pastry lined dish and lay the asparagus pieces in a single layer over the top of the mixture. You don’t need to submerge them in the gravey they will cook nicely in the steam at the top of the pie.
17. Place the flaky pastry lid on the pie using a little water to join the two pastries. Use your fingers or thumbs to from a seal around the edge. Make a couple of air holes in the top with a knife.
18. Glaze the top of the pie with some beaten egg and pop in the oven for about 30 -40 minutes. You can turn the heat down and leave it on a lower heat for a while once cooked throughif the rest of your meal isn’t quite ready.

You may like some of these other recipes using chicken and asparagus along with various other ingredients:Asparagus Rolls

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