Chicken Asparagus Pie
Elevate your dinner table with this comforting and savory Chicken Asparagus Pie, a crowd-pleasing dish packed with tender chicken, fresh asparagus, and a creamy cheddar-infused sauce enveloped in a golden, flaky pie crust. Perfect for springtime dinners or cozy family meals, this recipe combines the wholesome flavors of seasoned chicken and steamed asparagus with the richness of a velvety roux-based cheese sauce, all baked to perfection. With a prep time of just 20 minutes and a stunning presentation, this hearty pie is ideal for impressing guests or enjoying as a make-ahead meal. Serve it alongside a crisp green salad or roasted vegetables for a satisfying, well-rounded dish. Keywords: chicken asparagus pie, creamy chicken pie, easy comfort food, savory pie recipe, chicken dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 bunch asparagus
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups chicken stock
- 1 cup cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 rounds unbaked pie crust
- 1 piece egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper. Cook them in a skillet over medium heat until fully cooked, about 6–8 minutes per side. Remove from heat, let cool slightly, then shred or chop into bite-size pieces.
Trim the tough ends off the asparagus and cut the spears into 2-inch pieces. Steam or blanch the asparagus until just tender, about 3–4 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
Slowly whisk in the milk and chicken stock, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Remove the sauce from heat and stir in the shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Mix until the cheese is fully melted and incorporated.
Add the shredded chicken and asparagus to the cheese sauce, stirring gently until everything is coated evenly.
Place one round of pie crust into a 9-inch pie dish, pressing it firmly against the sides and bottom. Trim any excess dough if needed.
Pour the chicken and asparagus filling into the prepared pie crust, smoothing it out with a spoon.
Place the second round of pie crust over the filling. Trim any overhanging edges, then crimp or seal the edges of the crusts together using a fork or your fingers.
Cut a few small slits in the top crust to allow steam to escape, and brush the beaten egg over the top crust for a golden finish.
Bake the pie in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 245 mg | 19% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
