Best 9 Chicken Mushroom Asparagus Pie Recipes

CREAMY MUSHROOM, CHICKEN & ASPARAGUS BAKE

Steps:

• Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually add milk; cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in tarragon, salt and 1/4 cup Parmesan until melted. Stir in asparagus, rice and chicken. Remove from heat.
• Toss panko with the remaining 1 1/2 teaspoons oil and 1/4 cup Parmesan in a small bowl; sprinkle over the chicken mixture. Bake until the mixture is bubbly and the topping is golden, about 15 minutes.

CHICKEN POT PIE WITH MUSHROOMS AND ASPARAGUS

Steps:

• 1. Preheat oven to 350. Prepare filling. Heat 1 tbsp butter and 1 tbsp canola oil in a large skillet over medium. When the butter is melted add mushrooms, onions, carrots and asparagus. Depending how large your skillet is you may need to do 2 batches. Cook veggies until nearly tender, then remove from heat and set aside. Add diced chicken to the veggies, stirring gently to combine.
• 2. Prepare crust. In a large bowl, combine flour and salt. Use a pastry blender to cut in the butter until large crumbs form. Set aside. In a small bowl, beat together the egg, water, vinegar and molasses. Add liquid to flour mixture, stirring just until dough forms. It may be necessary to use your hands to make a smooth dough. Try not to handle it too much or it becomes tough. Divide the dough into two portions. Roll each into a circle between waxed paper. Use one to line a round casserole dish, then bake about 10 minutes. Set the other circle of crust aside for now.
• 3. Prepare sauce. In a small pot, combine water, mushroom bouillon and pepper. Heat to nearly boiling. In a small bowl or glass Pyrex style measuring cup combine flour with enough milk to equal about 1 cup total. Stir thoroughly until smooth. Slowly pour into hot bouillon, stirring constantly. Add parmesan. Cook and stir until the mixture thickens. Remove from heat and set aside.
• 4. Build the pot pie. Transfer the chicken and veggie mixture to the prepared crust. Pour over about 1 cup of the sauce. Top with remaining circle of crust, tucking under edges like for pie. Put at least one slit in the top of the crust to vent. It's best to bake it on top of a cookie sheet just in case it drips, it's a bit of guesswork how much sauce to add for which casserole dish you're using.
• 5. Bake at 350 for about an hour, until crust is golden. Let cool a few minutes before serving - the crust will become more crisp as it begins to cool. Slice, serve and enjoy!

ASPARAGUS & MUSHROOM CHICKEN

Steps:

• 1. Add the olive oil & minced garlic to a skillet and turn heat to medium. Cut chicken breasts into strips and add to skillet.
• 2. Cut asparagus spears into smaller pieces and add to skillet when chicken is just about done. Add the lemon juice and salt & pepper.
• 3. Add the mushrooms and stir. Cook until mushrooms are still firm, but cooked. Add more salt & pepper if needed. Serve with rice or pasta. This would also be great on a baked potato.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET

Steps:

• Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

CHICKEN, MUSHROOM & ASPARAGUS PIE

Steps:

• Pre-heat oven to 200°C.
• Heat oil in pan over medium heat.
• Brown chicken, add mushrooms and cook for 2 minutes.
• Add combined evaporated milk, cornflour, mustard, and stock powder.
• Bring to the boil, simmer covered for 6 minutes, stirring twice.
• Remove from heat, stir in asparagus.
• Spoon mixture into 6 individual oven proof dishes.
• Dive the pastry sheet into 6 squares and top dishes with pastry.
• Brush with a little egg yolk and slit the pastry.
• Bake for 15-20 minutes until golden.

CHICKEN POT PIE WITH PUFF PASTRY CRUST

Steps:

• Heat the oil in a large skillet or dutch oven over medium heat. Add the leeks and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
• Add the sliced mushrooms, season with 1 teaspoon kosher salt and cook for 5 more minutes, stirring occasionally.
• Stir in the garlic and cook until fragrant, about 2 minutes then add the asparagus, red potatoes, carrots, and thyme leaves.
• Season with the rest of the salt and the black pepper and continue to cook for 7-10 minutes until the potatoes and asparagus become tender.
• Add the chicken and the peas and stir to combine. Sprinkle the mixture with the flour, then stir to combine well and cook for another 2-3 minutes.
• Stir in the chicken broth and almond milk and bring to a boil, and cook until thickened, about 2-3 minutes, stirring often. Taste, and add more salt and pepper if needed. Turn off the heat and allow to cool slightly.
• Preheat the oven to 400 degrees F.
• Unwrap the puff pastry and use a rolling pin to lengthen the dough. Cut the puff pastry into 4 squares.
• Fill each baking dish or ramekin with 1 1/2 cups of the chicken pot pie filling, then top with a puff pastry square. Repeat with the remaining ramekins.
• Whisk the egg with 1 tablespoon of water and lightly brush the puff pastry with the egg.
• Place on a baking sheet and bake for 20-25 minutes until the filling is bubbling and the puff pastry is golden. Serve hot.

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
• Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
• Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.

CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS

Steps:

• Make filling:
• Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
• Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
• Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
• Make crêpes:
• Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
• Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
• Assemble and bake crêpes:
• Preheat oven to 350°F.
• Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
• Make topping while crêpes bake:
• Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
• Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
• Heat butter in skillet, then add reserved asparagus tips and toss until warm.
• Put 2 crêpes on each of 8 plates and top with asparagus tips.

CHICKEN ASPARAGUS PIE

Steps:

• Sauté the carrots, onions and mushrooms in the butter, cook for 5 minutes.
• Stir in the flour and gradually add the milk stirring until the sauce thickens, boils and is smooth.
• Add the chicken, asparagus, seasoning and cream to the sauce.
• Pour the mixture into a 1¼-quart pie dish.
• Roll the pastry to the same size as the dish, dampen the rim and cover with the pastry.
• Brush with egg wash.
• Bake at 400°F for 25 minutes until the pastry is golden brown.