1. Sauté the carrots, onions and mushrooms in the butter, cook for 5 minutes. 2. Stir in the flour and gradually add the milk stirring until the sauce thickens, boils and is smooth. 3. Add the chicken, asparagus, seasoning and cream to the sauce. 4. Pour the mixture into a 1¼-quart pie dish. 5. Roll the pastry to the same size as the dish, dampen the rim and cover with the pastry. 6. Brush with egg wash. 7. Bake at 400°F for 25 minutes until the pastry is golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
