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Wednesday, September 4, 2013

Chicken And Asparagus Pie

So life has been hectic lately. Carson is finally on day shift and off at nights, so that means we will be cooking again. It was just so hard to cook with us on opposite shifts. Lots of new ideas and great food will be coming your way!

Chicken and Asparagus Pie

3 tablespoons butter
1/2 cup chopped onions
2 tablespoons all purpose flour
1 cup half and half
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cubed cooked chicken breast
1 9oz box of frozen asparagus cuts thawed and drained
1/2 cup sliced fresh mushrooms
3 tablespoons dry white wine
1 8oz can refrigerated crescent rolls

1. Heat oven to 350. In a 2 qt sauce pan, melt the butter over meduim heat. Cook the onions in the butter, stirring ocasionaly until they are tender. Stir in flour and cook until mixture is smooth and bubbly. Gradualy add half and half, salt, and pepper. Heat until boiling, stirring consantly until mixture is thick. Reamove from heat and stir in Chicken, Asparagus, Mushrooms, and Wine. 

2. Seperate cressent roll dough into 8 triangles. Place dough in an ungreased 9 inch glass or ceramic pie plate in a spoke wheel pattern, with narrow tips extending about 3 inches over rim of plate. Press dough in bottom and up sides to form a crust. Spoon chicken mixture evenly over the dough. Bring tips of dough over filling to meet in the middle. Do not over lap dough. 

3. Bake for 25 to 30 minutes or until golden brown. 

4. Serve and enjoy! 

As always, Happy Eatting!