Wednesday 8th December 2010
My friend Tamsin swears by this dish. It’s a great crowd pleaser. It looks really impressive but is very easy to make. Boiling the chicken keeps it moist, make the white sauce with the liqiud from the asparagus and mix it all together. Leave it to cool down, so it becomes more solid then put it in your filo pastry. The trick is to not over fill the pie or when it comes to sealing the pie it will all come out the sides which makes it more difficult to get the sides to stick. My mum still makes it for all family gatherings.