Easy Chicken & Asparagus Pie 

Spring Recipes:  Easy Chicken & Asparagus Pie  Recipe

Serves  8


This delicious creamy pie with a lovely flakey pastry shell will be a sure favourite  in no time. We  enjoyed it with a glass ot two of High Country 2008 Riesling, a medal winning wine with tangy flavours and a crisp finish. Or maybe you could try  another of our many popular White Wines.

See our suggested wine matches.


1 tablespoon olive oil
500g chicken breast fillets, cut into 2cm pieces
60g butter
1/4 cup plain flour
1 1/2 cups milk
1/2 cup thickened cream
1 tablespoon chopped chives
1 bunch asparagus, cut into 1cm pieces and blanched
125g can corn kernels, drained
1 large sheet each of shortcrust and puff pastry


Preheat oven to a moderate 180ºC. Lightly grease a deep 23cm pie dish. Heat oil in a frying pan and cook chicken until golden. Remove and set aside.

Melt butter in the pan and add flour. Cook 1 min. Remove from heat and add milk and cream, mixing until smooth. Return to heat and stir until thickened.

Add chicken, chives, asparagus and corn. Season with salt and pepper.

Line pie dish with shortcrust pastry, trimming edges. Add chicken. Top with puff pastry, pinch edges and trim excess. Brush with milk. Bake 25 min.

Our Favourite Wine Match:

We picked our High Country 2008 Riesling with its fresh citrussy aromas,  the tangy and dry Barossa Valley 2009 Riesling, or any of our other  White Wines.