TBT Recipe: Chicken and Asparagus Pie
Try Chicken and Asparagus Pie for a hearty, seasonal treat straight from Great Britain. Perfect for spring brunch or a cozy dinner. [917-604-7591]
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Cooking tools:
- Oven
- Stove
- Saucepan
- Saute pan
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Kitchen scale
- Chef's knife
- Cutting board
- Table knife
- Rolling pin
- Pie dish
- Pie funnel
- Eggcup
- Pastry brush
- Plastic wrap
- Parchment paper
- Fine-mesh sieve
- Spoon
- Wooden spoon
- Whisk
- Baking sheet
- Fork
- Kitchen timer
- Oven mitt
- Plate
- Airtight container
Ingredients
- ¾ ounces unsalted butter
- 1 banana shallot, finely chopped
- 1 celery stick, finely chopped
- ½ tablespoon plain flour
- ¼ pint full-fat creme fraiche
- Freshly grated nutmeg
- 14 ½ ounces asparagus, woody ends broken off and reserved
- Squeeze of lemon juice
- Sea salt
- freshly ground black pepper
- 7 ounces plain flour, plus extra for dusting
- Pinch of fine sea salt
- 3 ½ ounces cold unsalted butter, cut into small dice
- 1 egg beaten with 2 tablespoons milk, for egg wash
- 1 tablespoon olive oil
- 1 celery stick, roughly chopped
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 bay leaf
- 4 ounces white wine (optional)
- 6meaty chicken drumsticks
- 17 ounces water
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