Chicken, Fresh Asparagus & Mushroom Pie

Submitted by Andrea Grassby Valentini

This recipe was always a big hit on Sundays in the campaign offices when I was an organizer. Serving this hearty and delicious dish for lunch made sure the weary candidate would show up for another day of canvassing and kept the volunteers from starving.

CHICKEN, ASPARAGUS & MUSHROOM PIE

1¼ cup cubed cooked chicken
¾  cup cooked fresh asparagus (the tips are most tender!)
½  cup sautéed fresh mushrooms
1 tbsp. crushed garlic
3 strips of bacon, cooked very well and crumbled up
½  cup shredded medium Cheddar cheese (or your firm cheese of choice)
3 large eggs
1 cup light cream
2 tsps. flour
½  tsp. salt
¼  tsp. Freshly ground white pepper
Freshly grated nutmeg, to taste (if desired)
Small handful fresh parsley, chopped
1 unbaked pastry shell (9 inches)
 
 

Arrange asparagus and mushrooms in the bottom of pie shell, then top with the chicken, bacon, garlic and cheese.

In a bowl, beat eggs well then stir in the cream, flour and seasonings (except for the paprika). Pour the mixture into the shell and sprinkle with paprika.

Bake at 375ºF for 45-50 minutes. Poke a knife into the center of the pie; if it comes out clean, it’s done!
Let stand 5 minutes before cutting. This pie should yield about 5-6 generous servings.
Bon Appétit!

Andrea is a life long leftist activist and a former campaign organizer of both provincial and federal NDP campaigns from the 1960's through to the 1990's. She lives in Toronto.

Submissions of recipes, positive reviews of restaurants that you like in your community, food news, pieces about booze or techniques or anything else are very welcome. Please send them to michaellaxer@hotmail.com with "That Lefty Food Blog" in the header.