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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Makes a nice simple meal served with a baked spud, and is also a great cold item for a picnic basket. Ingredients:
2 carrots, peeled and diced |
8 boiling onions or 8 white pearl onions, peeled |
1/4 lb button mushroom |
1 ounce unsalted butter |
3/4 ounce plain flour |
15 fluid ounces milk |
1 lb cooked chicken, cut into strips |
6 ounces fresh asparagus |
salt & freshly ground black pepper |
2 tablespoons table cream |
1/2 lb puff pastry |
egg wash |
Directions:
1. Sauté the carrots, onions and mushrooms in the butter, cook for 5 minutes.
2. Stir in the flour and gradually add the milk stirring until the sauce thickens, boils and is smooth.
3. Add the chicken, asparagus, seasoning and cream to the sauce.
4. Pour the mixture into a 11/4-quart pie dish.
5. Roll the pastry to the same size as the dish, dampen the rim and cover with the pastry.
6. Brush with egg wash.
7. Bake at 400°F for 25 minutes until the pastry is golden brown.
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