Asparagus and Chicken Pie

Southern.Crockpot's picture

Nov. 22, 2011


Shortcrust pastry 6 Ounce (185 Grams)
Asparagus spears 3/4 Can (7.5 oz) , drained (Small Can)
Chicken 1 1/4 Cup (20 tbs) , diced and cooked
Bacon slices 3 , fried and crumbled
Cheese 1/2 Cup (8 tbs) , shredded
Parmesan cheese 1 Tablespoon
Eggs 2
Plain flour 2 Teaspoon
Milk 1 Cup (16 tbs)
Salt 1/2 Teaspoon
Nutmeg 1/4 Teaspoon
Cayenne pepper 1/4 Teaspoon



1) Preheat the oven to 400°F.

2) Roll the pastry and line a 9 inch tart plate with the pastry.


3) In a bowl, combine the chopped chicken, bacon and cheese together.

4) Spread the mixture evenly at the bottom of the pastry shell.

5) In a bowl, beat the eggs lightly, then combine with the flour, milk, salt, nutmeg and cayenne.

6) Spoon the custard evenly over the chicken mixture in the pastry shell.

7) Arrange the sparagus spears on top in a spoke fashion.


8) Bake in the preheated oven for 10 minutes.

9) Then lower the oven temperature to 350° F and bake for another 40 to 45 minutes or until the custard is set and lightly browned.


10) Slice into wedges and serve the Asparagus and Chicken Pie hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 203Calories from Fat 117

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 410 mg17.08%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 2 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet