Chicken and Asparagus Pie

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Portions: 4


  • 25g Rapeseed Oil
  • 225g White Onions (peeled and cut into 10mm dice)
  • 600g Cooked Diced Chicken Breast
  • 200g Margarine
  • 200g Plain Flour
  • 15g Chicken Stock Paste
  • 100ml Double Cream
  • 300g Frozen Asparagus
  • 2g Salt
  • 2g Coarse Ground Peppercorns
  • 200g Puff Pastry
  • Egg Wash


  1. In the base of a heavy bottomed saucepan, add the rapeseed oil and the margarine.
  2. Add the diced onions and cook without colour in the oil. Add the chicken and saute for about 5 minutes. Add the flour and make a roux and cook out.
  3. Make the chicken stock paste as per manufacturer’s instructions.
  4. Add the chicken stock and cream; and stir until a smooth sauce has formed.
  5. Cut the asparagus into 1cm pieces and then add to the chicken mix. Decant into a suitable ovenproof dish and then chill.
  6. Roll out the puff pastry and cover the filling with it. Brush with the egg wash and bake in a moderate oven, until golden brown, and the core temperature has been reached.