Crispy Chicken and Asparagus Pastry Pie

In a large pan, heat the oil on medium heat. Add the chicken pieces and sauté till they turn brown. I recommend using boneless, skinless chicken breast for a more tender, leaner result.

Add the chopped onions and garlic to the pan, cooking until the onions are translucent and the garlic is fragrant, usually takes about 2 minutes. Don't allow the garlic to burn as it could make the dish have a bitter taste.

Add the chopped asparagus. Sauté the asparagus until it's just tender, approximately 3 minutes. Remember we want ourselves some crunchiness from the asparagus, hence avoid overcooking it.

Pour in the chicken broth and heavy cream, stirring well. Simmer the mixture for 15 minutes. Season with salt and pepper to taste. Adding the broth and cream creates a creamy, savory sauce that pairs wonderfully well with the pastry crust.

Preheat the oven to 200°C. Roll out one sheet of puff pastry to fit the bottom of a 9-inch pie dish. Pour in the chicken and asparagus mixture.

Top with the other sheet of puff pastry, crimping the edges together to seal. Cut a few small slits in the top of the pie to allow steam to escape. I always make a decorative pattern with the slits to make the pie look more appealing.

Brush the beaten egg all over the top of the pie. An egg wash will give your pie a beautiful golden brown crust.

Bake for 25-30 minutes in the preheated oven until the crust is golden brown. Let it rest for a few minutes before serving hot.