Go Back
–+ servings
Chicken And Asparagus Pie Recipe

Chicken and Asparagus Pie

iamwinfred
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 480 kcal

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.

Ingredients
  

For the Filling

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 26gProtein: 28gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 520mgPotassium: 540mgFiber: 2gSugar: 4gVitamin A: 18IUVitamin C: 12mgCalcium: 6mgIron: 10mg
Keyword asparagus recipe, chicken pie, comfort food, puff pastry pie
Tried this recipe?Let us know how it was!