Chicken, Bacon & Asparagus Pie
A delicious creamy pot-pie recipe for the warmer months.
Print Pin RateServings: 4
Ingredients
- 3 Chicken breasts
- 200 g Bacon lardons
- 25 g Butter
- 1 Onion finely diced
- 4 Cloves of garlic chopped
- 25 g plain flour
- 200 ml Chicken stock
- 200 ml Double cream
- 200 g Asparagus each one cut into 3
- 150 g Frozen peas
- 1 Lemon
- 320 g Ready rolled puff pastry
- 1 egg lightly beaten
Instructions
- Cut the chicken into bite sized pieces. In a large pan, heat some oil over a medium to high heat, then add the chicken and bacon and cook until the chicken has no more pink bits and the bacon starts to turn crispy.
- Add in the butter and stir until it melts. Chuck in the onion and garlic and cook for a few more minutes.
- Sprinkle in the flour, stir well and cook for a further minute before pouring in the chicken stock and double cream.
- Cook for a few more minutes, until it thickens. Add in the asparagus and peas and stir through.
- Turn off the heat, add the zest and the juice of the lemon, then season with salt and pepper.
- Spoon the filling into a pie dish, almost to the top. Leave it to cool down slightly.
- Preheat the oven to 190C Fan.
- Brush the edge of the pie dish with water, then lay over the pastry. Press down the edges, then cut away any excess.
- Brush the top of the pastry with the beaten egg, then bake for 30 minutes, or until it’s golden and crisp.
- Leave to stand for a few minutes before serving and enjoy.
1 comments on “Chicken, Bacon & Asparagus Pie”
This recipe is a keeper!
Another firm favourite dish, easy to follow and quick to make.