Chicken & Asparagus Pot Pie

I had a bunch of asparagus that I needed to use up before it went bad. Asparagus is a rare treat that I indulge in when I’m feeling sick or missing my mum. She made the best cream of asparagus soup. I decided to do some batch cooking tonight and made this delicious version of mum’s chicken pot pie.

The chicken was pre-cooked on Sunday afternoon. I do recommend using boneless and skinless chicken and roasting it beforehand. You could also use deli chicken to save some time.

Most people use celery and peas in classic chicken pot pie recipes. I just wanted to try something new and it turned out better than I could imagine. This was my first time using a real pie shell and I can’t wait to use up the second one!

This recipe will serve up to 4 people. Or you could freeze the leftovers for later use. This will feed me for a week!


  • 2 cups of shredded pre-cooked chicken
  • 1 1/2 cups of asparagus (cut into 1″ pieces)
  • 1 cup of green onions diced
  • 2 cups of milk or a combo of milk and heavy cream
  • 1/3 cup of flour
  • 1/3 stick of butter
  • 1 teaspoon of minced garlic
  • 1 teaspoon of salt, black pepper, parsley, sage
  • 1 pie shell (I used Tenderflake)


Preheat the oven to 425F. Grease a pie dish and set aside.

I used a Tenderflake pie shell from Superstore. I placed the pie shell in a pie dish and placed the pie dish onto a cookie sheet – just in case the filling spilled over. Unfortunately, I only had the base of a pie – not the topping. But it was still good!

In a large pot on the stove-top, melt the butter on medium heat. Add in the diced onions and garlic. Cook until the onions turn a light brown colour.

Add in the flour stirring constantly until the flour is fully cooked. It cooks really fast. Next – add in the milk or cream depending on what you are using and bring to a boil. Make sure to stir or whisk often so the bottom doesn’t burn.

If you don’t have cream, you could use a can of creamed soup (mushroom or potato).

Cook for about 5 to 10 minutes stirring occasionally. Add in your choice of spices and bring to a boil. Pour the mixture into the pie shell.

If the pie filling is still a bit runny, you could add some more flour to thicken up the sauce.

Cooking times will vary depending on what type of pie shell you are using. Most recipes recommend cooking for 30 to 40 minutes. You may want to use a thermometer to check the temperature. Or wait until the vegetables are soft, the filling is boiling and the crust is a toasty brown.

Let stand 5-10 minutes before serving.

Serve on its own or with French bread or home made biscuits.


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