Asparagus and Chicken Pie

Name: Asparagus and Chicken Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 2 store bought pie crust; 4 cooked chicken breast; 1 bunch of fresh asparagus; 2-3 stalks of celery; 3 tbsp butter; 3 tbsp flour; 1 cup chicken broth ( ½ cup to steam veggies and ½ cup to add with flour whisked in); 1 cup heavy cream; ½ tsp salt; ¼ tsp black pepper; ¼ tsp sage

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Overhead shot of asparagus and chicken pie in a pie plate with a few slices removed, and plated to the side.

What I love about asparagus and chicken pie

This hearty and savory pie is bursting with various textures. The aromatic flavors of the asparagus and celery come together with a perfect crunch, surrounded by a flavorful homemade filling, and topped with a golden flakey crust.

What you will need to make this recipe

Close up of the inside of asparagus and chicken pie.

How to make asparagus and chicken pie

As usual, start by preheating the oven to 350˚F. Get your pie plate ready with the bottom crust, no need to prebake anything here. Set this aside and have your top crust ready. Get your ingredients ready, mince the shallot, slice and cut up the celery and asparagus. I cut my asparagus into pieces about 1 ½ inches long, while the celery I sliced about ½ inch slices.

Warm up your large skillet and melt your butter. Sauté the garlic and shallot until they are fragrant, garlic first then the shallot. Add your celery and asparagus, along with seasonings and let those cook for about 5 minutes before adding ½ the chicken broth and heavy cream.

After you will want to lower the heat to a simmer and add the remaining chicken broth with flour whisked in. This is done to prevent clumping of the flour so don’t skip it. Allow this to simmer until it is thickened. Then you can pour the mixture into your lower pie crust.

Top with the second crust. Make sure you vent the top, I used a cookie cutter to cut out the center. You can vent your pie however you want to though, you can find some cool ways to vent your pie here. Finish off with an egg wash for a perfect golden glow.

Bake your prepare chicken pie for 30 minutes at 350˚F. Allow it to cool for 5-10 minutes before slicing, this will make sure it is not a sloppy and liquidy mess so you can fully enjoy it!

overhead shot of a baked asparagus and chicken pie.

FAQs and tips

How do you thicken chicken pot pie filling?

In this recipe we are using flour for a thickening agent. It is whisked into the chicken broth, prior to warming, to prevent clumping. If you are finding that you need your filling a little thicker, add another tablespoon to a ¼ cup of broth (whisking it again to prevent lumps) and add it to the skillet. Simmer it for another 5 minutes or so to thicken it up.

Why is my chicken pot pie liquidy?

Allowing your pie to cool or rest before cutting into it allows some of the liquid to be reabsorbed into the chicken and vegetables. If you cut it too soon, it will still taste great and what is left in the pie will still thicken as it cools!

Can I freeze a cooked chicken pie?

Yes, you absolutley can freeze it whole or whatever is left over. I would transfer it to an airtight container if you are freezing it to preserve its flavor, but you should be able to keep it frozen for about 2 months.

close up of a fork scooping up a serving of chicken and asparagus pie

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