This chicken and asparagus pie recipe turns two simple ingredients into a golden, flaky dinner your whole family will ask for again.
The filling is rich and creamy, the asparagus stays bright and tender, and the puff pastry top puffs up into shattery, buttery layers.
It comes together with basic pantry staples and about 20 minutes of prep, which makes it an easy weeknight option that still feels like a proper Sunday dinner.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
This chicken balti pie is another one of my favorite ways to dress up a weeknight chicken dinner, and it uses a similar pastry topped approach if you want to compare notes.
Why You’ll Love This Chicken And Asparagus Pie Recipe
This isn’t your average chicken pie.
The asparagus adds a fresh, slightly grassy bite that cuts right through the creamy sauce, so every forkful feels a little lighter than a classic pot pie.
- Ready in about an hour, start to finish
- Creamy homemade sauce with no canned soup required
- Fresh asparagus keeps the filling from feeling heavy
- Flaky puff pastry top with almost no hands-on pastry work
- Great way to use up leftover rotisserie chicken
- Freezer friendly for make ahead dinners
You might also enjoy: Chicken Curry Pie
Ingredients
Most of what you need for this recipe is already sitting in your kitchen, aside from the fresh asparagus and puff pastry.
I’ll walk you through exactly what each ingredient does for the filling so nothing here feels like a mystery step.
- 2 pounds boneless, skinless chicken breasts, cooked and cubed (about 4 cups)
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/3 cup all purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- 1 box (2 sheets) puff pastry, thawed
- 1 large egg, beaten, for the egg wash
Read Also: Chicken And Mushroom Pie Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few solid basics that make the whole process go smoothly.
A deep dish pie pan is the one piece of equipment I’d actually call essential here, since a shallow dish will overflow once the filling is bubbling.
- 9 inch deep dish pie pan
- Large skillet or sauté pan
- Mixing bowls
- Whisk
- Rolling pin
- Pastry brush
- Sharp knife and cutting board
- Measuring cups and spoons
This keto chicken pot pie uses a lot of the same equipment if you’re building out your pie making kit.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie, based on years of trial and error in my own kitchen.
None of these are required, but they genuinely make the process easier and the results more consistent.
1. Ceramic Deep Dish Pie Pan
A true deep dish pan keeps the creamy filling from bubbling over the edges and burning on your oven floor.
I like ceramic because it holds heat evenly, which helps the bottom of the pastry crisp up instead of turning soggy.
It also goes straight from oven to table, which is one less dish to wash.
2. Enameled Cast Iron Skillet
I make the filling in a heavy enameled skillet because it holds a steady, even heat while the roux cooks, so it’s much harder to scorch the flour or butter.
The wide surface area also lets the asparagus cook in a single layer instead of steaming in a crowded pile.
It’s a pan I reach for constantly, well beyond this recipe.
3. Silicone Pastry Brush
A good pastry brush spreads the egg wash evenly without dragging or tearing the puff pastry, which is easy to do with a stiff bristle brush.
Silicone bristles also clean up in seconds, with no bristles ever falling off into your food.
It’s a small tool that makes a noticeable difference in how the finished crust looks.
4. Instant Read Meat Thermometer
If you’re cooking raw chicken breasts specifically for this pie, an instant read thermometer takes all the guesswork out of knowing when they’re done.
It also helps you avoid overcooking the chicken, which is the easiest way to end up with dry, stringy filling.
I use mine for almost everything I cook now.
I originally started building out this kind of gear list while working on my chicken pot pie filling recipe, and it’s carried over into most of my savory pies since.
Step-By-Step Instructions: How To Make Chicken And Asparagus Pie
1. Cook the chicken
- Season the chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon of butter in a large skillet over medium heat.
- Add the chicken breasts and cook for 6 to 7 minutes per side, until they reach an internal temperature of 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before cubing it into bite sized pieces.
- Set the cubed chicken aside while you prepare the vegetables and sauce.
2. Prepare the asparagus
- Rinse the asparagus under cold water and pat it dry.
- Snap or trim off the woody ends, about 1 to 2 inches from the bottom of each stalk.
- Cut the trimmed asparagus into 1 inch pieces, keeping the tips separate if you’d like to add them later for extra color.
- Set the cut asparagus aside in a bowl until it’s ready to go into the filling.
3. Build the base of the sauce
- In the same skillet used for the chicken, melt the remaining 3 tablespoons of butter over medium heat.
- Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Sprinkle the flour evenly over the onion and garlic mixture.
- Whisk continuously and cook the flour for about 1 minute, until it smells slightly toasted and no raw flour clumps remain.
4. Make the creamy filling
- Slowly pour in the chicken broth while whisking constantly, to keep the sauce smooth and free of lumps.
- Add the heavy cream and continue whisking until the sauce is fully combined.
- Bring the mixture to a gentle simmer and cook for 4 to 5 minutes, until it thickens enough to coat the back of a spoon.
- Stir in the thyme leaves, then taste the sauce and adjust the salt and pepper as needed.
5. Combine the filling
- Add the cubed chicken and cut asparagus into the thickened sauce.
- Stir gently to coat everything evenly, being careful not to break up the chicken pieces too much.
- Simmer the mixture for 2 to 3 minutes, just until the asparagus turns bright green and starts to soften slightly.
- Remove the skillet from the heat and stir in the fresh lemon juice.
- Let the filling cool for about 10 minutes before assembling the pie, so the pastry doesn’t melt on contact.
6. Assemble the pie
- Preheat your oven to 400°F.
- Roll out one sheet of puff pastry on a lightly floured surface until it’s large enough to line the bottom and sides of your deep dish pie pan.
- Press the pastry gently into the pan, letting any excess hang over the edges.
- Pour the cooled chicken and asparagus filling evenly into the pastry lined pan.
- Roll out the second sheet of puff pastry and lay it over the top of the filling.
- Trim any excess pastry, then crimp the top and bottom edges together with your fingers or a fork to seal the pie.
- Cut 3 to 4 small slits in the top crust to let steam escape while baking.
7. Bake the pie
- Brush the top of the pastry evenly with the beaten egg, making sure to coat all the edges and any decorative cutouts.
- Place the pie on a rimmed baking sheet, to catch any filling that may bubble over.
- Bake for 35 to 40 minutes, until the pastry is deep golden brown and the filling is bubbling through the slits.
- If the edges start browning too quickly, loosely cover them with strips of foil for the remaining bake time.
- Remove the pie from the oven and let it rest for 10 minutes before slicing, so the filling has time to set.
Tips For The Best Chicken And Asparagus Pie
A few small details make a big difference between an average pie and a great one.
Most of these come down to temperature control and not rushing the resting time.
- Keep the puff pastry cold until you’re ready to use it, so it puffs up properly in the oven.
- Never pour warm filling into raw pastry, since it will start melting the butter before the pie even bakes.
- Cut the asparagus into similar sized pieces so it cooks evenly.
- Use a rimmed baking sheet under the pie pan to avoid a messy oven floor.
- Let the finished pie rest for a full 10 minutes before cutting, or the filling will run everywhere.
- Blind bake the bottom crust for 8 to 10 minutes first if you prefer an extra crisp base.
This same resting principle applies to my puff pastry chicken pot pie, which uses nearly identical pastry handling.
Serving Suggestions
This pie is rich enough to be the star of the meal, so I like to keep the sides simple and fresh.
A crisp green salad or something acidic on the side balances out the creamy filling nicely.
- A simple green salad with a light vinaigrette
- Steamed baby potatoes with butter and chives
- Asparagus Salad for a double dose of spring vegetables
- Roasted carrots or parsnips
- A crusty piece of sourdough bread for mopping up the sauce
- A crisp, chilled white wine alongside dinner
Variations Of Chicken And Asparagus Pie
Once you’ve made the base recipe once, it’s easy to switch things up depending on what you have on hand.
These are some of the swaps I make most often in my own kitchen.
- Mushroom addition: Sauté 8 ounces of sliced mushrooms with the onions for extra earthiness.
- Bacon version: Cook 4 slices of chopped bacon first, then use the rendered fat to cook the onions.
- Cheesy filling: Stir in 1/2 cup shredded parmesan cheese with the cream for a richer sauce.
- Leftover turkey swap: Replace the chicken with shredded leftover turkey for a great post holiday dinner.
- Individual pies: Divide the filling among 4 to 6 ramekins for personal sized pot pies.
- Single crust version: Skip the bottom pastry entirely and only top the filling with a lattice crust.
If you like the idea of individual portions, my mini chicken pot pies recipe walks through that method in more detail.
Storage And Reheating
This pie holds up well in the fridge and even freezes nicely if you want to plan ahead.
Just be aware that puff pastry softens over time, so the crust won’t stay quite as crisp on day two.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat individual slices in a 350°F oven for 12 to 15 minutes, until warmed through.
- Avoid microwaving if possible, since it makes the pastry soft and chewy instead of flaky.
- To freeze unbaked, assemble the pie completely, wrap tightly, and freeze for up to 2 months.
- Bake frozen pies straight from the freezer, adding 15 to 20 extra minutes to the bake time.
- Cover the crust loosely with foil for the first half of reheating to prevent over browning.
You can use this same freezing method with my crock pot chicken pot pie, which also holds up well as a make ahead meal.
Nutritional Facts
These values are estimated per serving, based on 6 servings per pie.
- Calories: approximately 480
- Protein: 28 grams
- Carbohydrates: 26 grams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Fiber: 2 grams
- Sodium: 520 milligrams
Actual values will vary slightly depending on your specific brands of puff pastry and broth, so treat these as a helpful estimate rather than an exact figure.
This skillet chicken pot pie runs fairly similar in calories if you’re comparing options for a lighter weeknight dinner.
Health Benefits Of Key Ingredients
This pie is a comfort food dish first and foremost, but a few of the core ingredients do pull some real nutritional weight.
Asparagus in particular is one of the more nutrient dense vegetables you can add to a creamy dish like this.
- Asparagus: A good source of fiber, folate, and vitamins A, C, and K.
- Chicken breast: Lean protein that helps keep you full without adding excess fat.
- Garlic: Contains allicin, a compound linked to heart health support.
- Onion: Provides antioxidants and prebiotic fiber that supports gut health.
- Lemon juice: Adds vitamin C and helps brighten the overall flavor of the dish.
FAQs About Chicken And Asparagus Pie
1. Can I use frozen asparagus instead of fresh?
Yes, you can use frozen asparagus in a pinch, just thaw and pat it dry first to remove excess moisture.
Fresh asparagus does hold its texture better in the finished pie, so use fresh whenever it’s in season.
2. Can I make this pie ahead of time?
You can assemble the entire pie a day ahead and refrigerate it unbaked, tightly covered, until you’re ready to bake.
Just add a few extra minutes to the bake time since you’ll be starting from a cold pie.
3. What can I use instead of puff pastry?
Regular pie crust or shortcrust pastry both work well if you prefer a sturdier, less flaky texture.
Just note that a traditional pie crust may need a slightly longer bake time to fully cook through on the bottom.
4. Why is my filling too runny?
A runny filling usually means the roux wasn’t cooked long enough before the liquid was added.
Make sure the sauce coats the back of a spoon before you combine it with the chicken and asparagus.
5. Can I use rotisserie chicken for this recipe?
Absolutely, shredded rotisserie chicken is a great shortcut that skips the cooking step entirely.
Just stir it into the finished sauce and let it warm through for a couple of minutes before assembling the pie.
Chicken and Asparagus Pie
Ingredients
- 2 pounds boneless, skinless chicken breasts about 4 cups, cooked and cubed
- 1 pound fresh asparagus trimmed and cut into 1 inch pieces
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- Salt to taste
- Black pepper to taste
- 1 box puff pastry 2 sheets, thawed
- 1 large egg beaten, for the egg wash
Equipment
- 9-inch deep-dish pie pan
- Large skillet or sauté pan
- Mixing bowls
- Whisk
- Rolling Pin
- Pastry brush Silicone preferred for even application.
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Rimmed baking sheet
- Instant-read meat thermometer (optional) For checking chicken doneness.
- Ceramic Deep Dish Pie Pan (recommended) Holds heat evenly.
- Enameled cast iron skillet (recommended) For even cooking of the filling.
Method
- Season chicken with salt and pepper. Cook in butter over medium heat until internal temp reaches 165°F, then rest and cube.
- Trim woody ends from asparagus and cut into 1-inch pieces. Set aside.
- In the same skillet, melt butter and cook onion until softened. Add garlic and cook until fragrant. Whisk in flour and cook until toasted.
- Slowly whisk in broth and cream. Simmer until thickened. Stir in thyme, salt, and pepper.
- Add chicken and asparagus, simmer until asparagus is bright green. Remove from heat, stir in lemon juice, and cool.
- Roll one pastry sheet into the pie dish, add filling, cover with the second sheet, seal edges, and cut vents.
- Brush with egg wash, bake at 400°F for 35-40 minutes until golden, then rest before serving.
Nutrition
Notes
- Keep puff pastry cold until ready to use for the best rise and flakiness.
- Never pour warm filling into raw pastry; it will melt the butter and ruin the texture.
- Cut asparagus into similar-sized pieces to ensure even cooking.
- Place the pie pan on a rimmed baking sheet to catch any bubbling overspill.
- Let the finished pie rest for a full 10 minutes before slicing, or the filling will run out.
- For a crisper bottom crust, blind bake the bottom pastry for 8-10 minutes before adding the filling.
- Swap chicken for leftover shredded turkey for a post-holiday version.
- Add 1/2 cup of shredded parmesan to the sauce for a cheesier filling.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat slices in the oven at 350°F for 12-15 minutes to maintain crisp pastry.
- Freeze unbaked pie for up to 2 months; bake from frozen, adding 15-20 extra minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken and asparagus pie is one of those recipes that feels special without actually being complicated to make.
The creamy filling, tender chicken, and bright asparagus under all that golden pastry make it a dinner worth repeating.
Give it a try this week and let me know how it turns out in the comments below.
Recommended:
- Bisquick Chicken Pot Pie Recipe
- Chicken Pot Pie With Biscuits
- Chicken Pot Pie with Cream Of Chicken Soup
- Asparagus Tart Recipe
- Chicken And Asparagus Skillet
