Chicken, ham & asparagus picnic pie recipe Recipe

Preheat the oven to 200°C (400°F).

In a large pan, sauté the onion and garlic until soft and translucent.

Add the shredded chicken, diced ham, and chopped asparagus to the pan. Cook for 5 minutes.

Pour in the chicken stock and heavy cream. Stir in the dried thyme, dried parsley, salt, and pepper. Simmer for 10 minutes until the mixture thickens.

Roll out the puff pastry and line a pie dish with it. Trim off any excess pastry.

Fill the pie dish with the chicken, ham, and asparagus mixture.

Place another sheet of puff pastry on top and crimp the edges to seal. Cut a few slits on the top for steam to escape.

Brush the pastry with the beaten egg to give it a glossy finish.

Bake in the preheated oven for 30 minutes or until the crust is golden brown.

Allow the pie to cool slightly before serving.