Asparagus and Chicken Pie

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Für  Ingredients for 4 people
  • 400 g   mushrooms  
  • 1   onion  
  • 2   cloves of garlic  
  • 400 g   carrots  
  • 750 g   green asparagus  
  • 400 g   chicken breast fillets  
  • 2   tbs sunflower oil  
  •     Salt and pepper  
  • 2   tbs flour  
  •     ¼ litre dry white wine  
  •     ¼ litre chicken stock  
  • 150   double cream  
  • 1   small bunch of fresh parsley  
  •     Freshly grated nutmeg  
  • 1   medium egg yolk  
  • 3   tbs milk  
  • 1 (275 g)  packet fresh puff pastry ready to cook on baking parchment; 25 x 42 cm at refrigerator temperature.  


0 Minuten
Pie filling: Clean and wash the mushrooms and halve. Peel and chop the garlic and onion. Peel and wash the carrots and cut into slices. Wash the asparagus and cut off the woody ends. Wash, pat dry and dice the chicken
Heat the oil in a large pan. Stir fry the chicken for about 8 minutes. After 4 minutes add the prepared vegetables. Season with salt and pepper. Add in flour, wine and stock, bring to the boil and cook for about 2 minutes. Stir in the cream. Wash the parsley and shake dry. Pick the leaves off and chop up finely. Season the mixture with salt, pepper and nutmeg and stir through the parsley
Whisk the egg yolk and milk together. Roll out the pastry 10 minutes in advance, on to a floured work surface, to fit the size of pie dish. Moisten the edge of the pie dish with the yolk/milk mixture. Spoon the filling into the pie dish. Place the pastry over the top and press round the pie dish edges. Cut off the edges of pastry. Baste the top of the pastry with the yolk/milk. Cut out leaf shapes from the leftover pastry and place them on top for decoration, baste also with yolk/milk
Bake in a pre-heated oven (Electric 200oC, Fan 175oC, Gas Mark 3) for about 20 minutes
Preparation time: c. 1 hour. Per portion c. 3060kJ, 730kcal. Protein 36g, fat 41g, carbohydrates 42g
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Foto: Pankrath, Tobias

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