Chicken With Asparagus And New Potato Pie
This chicken, potato, and asparagus pie is a comforting and satisfying dish that brings together tender chicken, flavorful potatoes, and fresh asparagus in a creamy sauce. Encased in golden, flaky puff pastry, this hearty pie is perfect for a delicious family dinner or special occasion.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz puff pastry
- 1 free-range egg
- plain flour
- 1 onion
- 2 cloves garlic
- 30g/1oz butter
- 300g/10oz new potatoes
- 1 orange
- 150ml/5fl oz dry white wine
- 2½ tbsp plain flour
- 300ml/10¾fl oz chicken stock
- salt and freshly ground black pepper
- 700g/1lb 9oz boneless chicken
- 150ml/5fl oz double cream
- 300g/10oz asparagus
Instructions
- For the filling, fry the onion and garlic gently in the butter until tender, without browning.
- Add the potatoes, orange zest and white wine, and boil down until the wine has virtually disappeared.
- Sprinkle over the flour and stir for a few seconds, so it is evenly distributed.
- Gradually stir in the stock, to make the sauce.
- Season with salt and pepper.
- Stir in the chicken.
- Cover and leave to simmer away quietly for 10 minutes or so.
- Stir occasionally, then uncover for another five minutes, until sauce has thickened.
- Stir in the cream and cook for a final three minutes.
- Meanwhile, cook the asparagus lightly in salted water, until tender, but not floppy.
- Drain.
- Stir the asparagus in with the chicken and potatoes.
- Taste and adjust the seasoning.
- Spoon the whole lot onto a 1 - 1.5 litre/1¾ - 2½ pint pie dish and leave to cool.
- Preheat the oven to 200C/425F/Gas 7.
- Roll the pastry out thinly on a floured board.
- Cut out a couple of long strips, about 1cm/½in wide.
- Brush the edge of the pie dish with the beaten egg.
- Lay the strips on the edges, curving to fit, and cutting so that they go all the way round, but don't overlap.
- Brush with egg wash, then lay the remaining pastry over the top.
- Trim off excess, and press the pastry down all around the edge to seal.
- Use the trimmings to make decorative leaves, or flowers or whatever takes your fancy, and then glue them in place with the beaten egg.
- Make a hole in the centre so that steam can escape
- Chill the pie in the fridge for 30 minutes, then brush with beaten egg and place in the oven.
- After 10 - 15 minutes, when the pie is golden brown, reduce the heat to 190C/375F/Gas 5 and continue cooking for a further 20-25 minutes.
- Serve hot.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 8
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