Mini Chicken and Asparagus Pot Pies

These delicious mini Chicken and Asparagus Pies are a fantastic way to turn your chicken leftovers into a family meal.  They come with a light, crispy puff pastry top, are low in fat, simple and super easy to make.

These mini Chicken and Asparagus Pies are a proof that delicious comfort food can also be healthy.  Although rich and creamy, these mini pot pies are low in fat, full of goodness and made using a moderate amount of light, flaky pastry.

What meat should I use

I recommend either a combination of dark and white or just dark meat.  Breast meat (i.e. white meat) on its own can be a little dry, especially as you are using meat that’s already been cooked.

You could use leftover meat from your roast chicken dinner as well as chicken soup.

How to prepare the meat

If you don't have chicken leftovers you could simply boil some chicken legs quarters (without the skin) with salt and pepper and a bay leaf for more flavour and use that.

Alternatively, you could roast a whole chicken the night before.  This is actually a pretty effortless way of preparing chicken even if it does require a bit of time.

Season the chicken, place in a roasting pan, throw in some thyme or bay leaf if you like, drizzle with a little oil and slow roast in the bottom of the oven for 2-3 hours, depending on the size of your chicken (310 F/160 C).  Baste 3-4 times throughout cooking.  You may want to cover it loosely with a sheet of tin foil 3 quarters of the way through to prevent it browning too much.  Once cooled, separate the meat from the bone, chop or shred and use in your pie filling.

How to prepare the asparagus

Snap off the tough woody ends from the asparagus tips (usually about 2-3 cm/1'' long) and chop the asparagus into 2cm pieces.  There is no need to cook the asparagus before adding into the pie filling.

I recommend using asparagus that has a medium thickness.  Very thin asparagus tips may become a little too tender in the oven. On the other hand, ones that are super thick might be a little too crunchy.  So medium is best.

Also weigh the asparagus after you’ve removed the tough ends.

How to prepare the puff pastry

I used ready rolled puff pastry in this chicken pot pie recipe as it’s light, fluffy and delicious as well as super easy to use.  Just unroll your pastry and cut out squares or circles that are a little larger than your dish. You could also trim the pastry to fit your dish if you prefer.

Just as a reference, I used a 320g pastry sheet, which I was able to cut into 6 squares for 6 mini pies and nothing got wasted.

For best results take the pastry out of the fridge 30 minutes before you assemble the recipe.  Once you’ve unrolled it, however, use it straight away.

Top tip

If using frozen pastry defrost it first (overnight in the fridge is best) then roll out and make the recipe.

Chicken and asparagus pie ingredients

In addition to the chicken and asparagus I also used some petits pois. The filling also involves making a white sauce which contains a little mustard for sharpness, fromage frais (fromage blanc) for a hint of tanginess as well as thyme and stock for added flavour.

I used semi-skimmed milk (about 2% fat) and a little more than 2 tablespoons of butter so this sauce is low in fat, though still creamy and delicious.  Plus it only takes about 5 minutes to make!

Good to know

This sauce is quite thick to start with but do not be alarmed!  It will have the perfect consistency once the pies are cooked (the asparagus will release moisture as it’s cooking).

How to make mini chicken asparagus pies: step-by-step

Preheat the oven to 425 F/ 220 C/fan 200 C/ gas mark 7. You will need 6 ramekins/mini pie dishes.

1.To make the sauce in a saucepan melt the butter, add the flour and quickly whisk until well combined and smooth.

2. Add half of the milk, increase the heat and whisk until the sauce thickens.  Add the rest of the milk, stock cube, thyme and continue cooking and whisking until the sauce starts bubbling up.  Remove from the heat, add the fromage frais, mustard, salt and pepper and whisk until smooth.

Once you’ve shredded the chicken, prepared the asparagus, made the sauce and prepared the pastry you are 5 minutes away from completing your recipe.

3. Combine the sauce with the meat, asparagus and petits pois and stir well.

4. Spoon the mixture into your mini pie dishes, filling almost though not quite up to the top.

(If you fill it right up to the top the sauce is more likely to escape during cooking and you’ll have pretty messy looking pies).

5. Place your pastry on top of each pie, pressing gently to seal along the rim and brush with the egg mixture.  Make a little cut on top of each pie (to allow the steam to escape during cooking) and refrigerate the pies for 15 minutes. Place the pies on a baking tray, leaving plenty of space in between and bake in the centre of the oven for 25 minutes.

If your pies start getting too brown cover them loosely with tin foil (for the final 7-10 minutes).

6. Remove from the oven and serve.

Serving suggestions

These individual little asparagus chicken pies can be served on their own or with a simple salad, mashed potatoes, garden peas or steamed vegetables.  If you are making them as one of several brunch/party dishes they would be delicious with honey glazed roasted carrots or braised red cabbage with beetroot.

Top tips

• Do not fill your dishes with the chicken mixture right up to the top as the sauce may spill out during cooking.
• Remove the pastry from the fridge about 30 minutes before making the pies.
• You can trim the pastry to fill your dish or cut it into larger squares as I have done.
• Once you've assembled the pies it's a good idea to refrigerate them for 15 minutes before popping in the oven (your pastry will be lighter and flakier).
• Use a mixture of dark and white meat or just dark meat.  White meat alone might be a little dry.
• I recommend using asparagus tips that aren't too thick or thin. Medium thickness is best.
• Be generous with the pepper when making the filling mixture.
• Brush the pastry with only a very thin coating of the egg mixture.
• Best served immediately.

Substitutions

• Use chicken/vegetable stock instead of the milk if you prefer.
• I like to use white pepper in chicken dishes involving a white sauce but black pepper is fine too.
• You can use thick yogurt, creme fraiche or sour cream instead of the fromage frais.

Make ahead

What I love about these mini chicken pot pies is that you can assemble the entire recipe and refrigerate the pies overnight (bake from chilled).  You can also make the filling mixture, refrigerate overnight and assemble the pies just before baking.

Whichever method you choose ensure the filling mixture has cooled completely before refrigerating.

Freezing

You can prepare these mini chicken asparagus pies ahead and freeze, unbaked (bake from frozen but allow more time to ensure the pies are cooked through).  Alternatively make the filling alone and freeze that (defrost before assembling the pies).

You might also like

• Salmon Pot Pie with Spinach & Sweet Potato
• Leek and Mushroom Potato Pie

You may also like this collection of easy chicken recipes.

Keep in touch!

How have your chicken and asparagus pies turned out for you? Let me know in the comments below, thanks!

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