Chicken and asparagus pie recipe

(314 ratings)

Our chicken and asparagus pie uses a can of mushroom soup for the quickest, easiest sauce and its under 500 calories.

chicken and asparagus pie
(Image credit: Getty Images)
Preparation Time20 mins
Cooking Time45 mins
Total Time1 hours 5 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories472 Kcal24%
Sugars3.8 g4%
Saturated Fat11.8 g59%
Protein23.4 g47%
Fat24.8 g35%
Carbohydrates35.2 g14%

Our chicken and asparagus pie uses a tin of soup for a quick and easy sauce with lots of flavour! 

Unlike Joe Wicks chicken pie, this recipe uses shortcrust pastry sheets for a delicious rich finish. The filling is bulked out with mushrooms and asparagus but you can add extra veggies if you like or serve them on the side. 


  • 400g chicken breast, cut into small chunks
  • 1 onion, diced
  • 200g asparagus, chopped
  • 100g mushrooms, chopped
  • ½ can cream of mushroom soup, approx 200ml
  • 2x 230g shortcrust pastry sheets
  • 1 egg




  • Heat the oven 200C (180C fan, Gas 6). Lightly grease a round pie tin.
  • Fry the chicken and onion in a pan on a low heat. Whilst the chicken begins to brown, add in the asparagus and mushrooms and stir. Cook until the mushrooms have released their water and it has evaporated off.
  • Stir in the mushroom soup and leave to simmer on a low-heat for about 10 minutes, stirring every now and then. Once the chicken is cooked through, leave the pie filling to cool off the heat.
  • Meanwhile prepare the pastry. Roll out the base of the pie, using the pie tin as your guideline. You want the pastry to be a bit bigger than the tin.
  • Lift the pastry up and pop into the pie tin, flattening around the edges. Push the pastry around the edges, to mould the inside of the pie tin like a bowl.
  • Spoon the chicken, asparagus and mushroom mixture into the pastry case.
  • Roll out the top of the pie, making sure the top is just a little bit bigger than the pie tin. Place on top of the pie and cut off any excess pastry or tuck down the side of the dish.
  • Use the leftover pastry to make letters or shapes. Whisk the egg in a bowl and brush onto the shapes before popping on top of the pie lid. Egg wash the whole pie and bake in the oven for 30-40 minutes until golden and crisp.
  • Leave to stand for 5 minutes before serving.

Top tips for making chicken and asparagus pie

You can use leftover cooked chicken in this recipe, simply stir in with the soup and simmer until piping hot. For more clever tips and tricks continue reading below. 

How many calories are in a chicken and asparagus pie?

This recipe serves four to six people. Based on the pie serving six, it is x calories per portion. Please note this is not including sides.

What can I add to a chicken and asparagus pie?

If you have a couple of bacon rashers or some slices of ham, add an extra meaty flavour to this pie. Peas would also make a nice addition and if you like mustard, a generous teaspoon can be stirred in with the soup. 

What can I use instead of mushroom soup in my pie?

You could use a tin of cream of asparagus soup or a cream of chicken soup instead. Alternatively, make your own sauce by frying a tablespoon of butter with a heaped tablespoon of flour for a minute or two. Then stir in 150 - 200ml stock until thick enough for your sauce. 

For this recipe you need to roll out the pastry. It’s best to use a rolling pin for this. This one from Joseph Joseph is one of our best kitchen gadgets under £50

Joseph Joseph Adjustable Rolling Pin - View at Amazon 

Joseph Joseph Adjustable Rolling Pin - View at Amazon 

This rolling pin helps take the guesswork out of whether you’ve rolled something to the correct thickness. It comes with removable discs to help you achieve thicknesses of either 2mm, 44mm, 6mm or 10mm. Not only is it great for rolling marzipan, it can also be used for pastry, pizza dough and biscuits. 

If asparagus is no longer in season but you’re still craving a pie, try making our chicken and leek pie instead. You might also like our chicken casserole pot pie or if you prefer turkey, this turkey and mushroom pie is very easy! 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.