I. Love. Asparagus.
I mean, come on! It's yummy and cute! ;-)
This is an awesome recipe. So good, in fact, that in the past I have made it twice in two weeks (a rarity for my menu). I changed a few things from the original recipe, such as swapped chicken for turkey, sherry for wine, etc. The wine was good, but one day I didn't have any on hand, tried it with the sherry and it was better! You can also use frozen asparagus (thaw it first) making this a great all-year-round kind of dish. Try it, you'll like it!
Chicken Asparagus Pie
(Recipe adapted from Betty Crocker)
3 Tbsp butter
1/4 cup onion, chopped
2 Tbsp flour
1 cup fat free half-and-half
1/4 tsp salt
1/8 tsp pepper
2 cups cooked chicken, cubed
8-10 stalks (stalks? shoots? spears?) of asparagus
1/2 cup fresh mushrooms, sliced
3 Tbsp cooking Sherry
1 can reduced fat crescent rolls
- Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour; cook until mixture is smooth and bubbly. Gradually add half-and-half, salt and pepper. Heat to boiling, stirring constantly, until thick. Remove from heat; stir in chicken, asparagus, mushrooms and sherry.
- Separate dough into 8 triangles. Place dough in ungreased 9-inch pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust. Spoon chicken mixture evenly over dough. Bring tips of dough over filling to meet in center; do not overlap.
- Bake 25 to 30 minutes or until golden brown.
Mmm, can't wait for lunch tomorrow. What am I having? You guessed it, leftovers! :-)