Chicken Asparagus Pie

• 2 carrots, peeled and diced
• 8 boiling onions or 8 white pearl onions, peeled
• 1/4 lb button mushroom
• 1 ounce unsalted butter
• 3/4 ounce plain flour
• 15 fluid ounces milk
• 1 lb cooked chicken, cut into strips
• 6 ounces fresh asparagus
• salt & freshly ground black pepper
• 2 tablespoons table cream
• 1/2 lb puff pastry
• egg wash

1. Saute 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 11/4-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 400u0b0F for 25 minutes until the pastry is golden brown.

carrots, boiling onions, button mushroom, butter, flour, milk, chicken, fresh asparagus, salt, cream, pastry, egg wash

Taken from www.food.com/recipe/chicken-asparagus-pie-31681 (may not work)