Winter Warmer - Chicken and Asparagus Pie

For days like today when its grey and miserable this will warm for you from the inside out!

Ingredients:

Chicken diced            

150ml white wine

2 onions    

Asparagus

1 packet of puff pastry round               

1 packet of short crust round               

½ tub crème fraiche                   

400ml chicken stock use 2 cubes

1 tbsp corn flour

The asparagus can be swapped for mushrooms/green beans/spinach etc depending on what you like!

Method:

1. Finely chop the onion and then fry in a little olive oil until just soft and starting to brown.  Remove and put to one side then fry chicken until golden brown on all sides.

2. Stir in the wine and simmer to reduce liquid slightly.  Then add the stock plus the liquid drained from the asparagus and simmer for 10 minutes.

3. Stir in the onions, crème fraiche and the corn flour mixed with a bit of water to make a paste.  Bring to the boil and stir continually.

4. Season with salt and pepper and then allow to cool.

5. Pre heat the oven to 180oC.

6. Line a deep dish/cake tin with the short crust pastry and cover with a sheet of greaseproof paper, then filling with baking beans and bake for 5 minutes.

7. Remove from the oven and lower the temperature to 150oC.

8. Remove the baking beans and cook for a further 5 minutes.  Leave to cool.

9. Using a slotted spoon put the chicken into the pastry case.  Make sure there is some sauce in the case otherwise it will be too dry.  Arrange the drained asparagus on top of the chicken.  Save some of the remaining gravy for the pie later.

10. Brush the edges of the pastry with some milk and then place over the puff pastry and press gently to seal the edges.

11. Brush the top with more milk and then cook in the oven for 30-40 minutes or until the pastry is risen and golden brown.