Chicken And Asparagus Pie. TheScottReaProject 

*EVERYONE MUST TRY THIS!* Added onions and garlic to this and used smoky bacon and let me tell you.. it was THE BEST meal I have ever made! Sooooo tasty! Searched up this recipe because I wanted to recreate a chicken and asparagus pie from Morrisons that I had as a child, but this of course surpassed it! Thank you so much!

Scott Rea, my bro' from across the pond, just made this for the fam & neighbors and they want more because it rolled out just perfect. This's why we come up here for proper cooking, i think, for food that people like to eat and never mind all those tv chefs! Rock on, SRP!

This pie looks stunning, the only thing I would possibly add to it would be a little white wine during the cooking of the chicken stage, or even Brandy....love your work and passion !

It isn't even funny how good this looks.

I can’t wait to try this 🌹🐨English rose in Australia 👍

Made this a few days ago and it was really good. Tarragon was a first for me but definitely wont be leaving it out again, delicious 10/10 Thanks!

a "winner" for sure Scott. My wife and I are enjoying this tonight. Really good combination. Love your videos. Greetings from Nova Scotia

Another master piece from Scott Rea :) looks fantastic. I will definetly try.

salivating so much right now.... my god that looks good

Where have you been? Ages since your last Masterpiece. This is going to be Lunch on Sunday, thanks Scott. David

Another winner Scott!!! Yes indeed I have added this to my list of food to cook!

Stunning

Man these pies keep getting better and better!

Scott...you are great...Bet even your cooking would be appreciated by the food you cook....

What a stunning dish! A wonderful variation for asparagus. Thanks from the USA.

Abso-bloody-lutely fantastic, Scott.

Love this one

Looks bloody amazing !!!

Another great video man. Awesome stuff.

To watch that pie made me instantly hungry.. Thanks for a great and inspirational channel Scott.

Love your channel looks amazing making that this week. Keep up the great work

Good to have you back my friend. Looks like a great dish. My mom will have to try this for sure. Thanks for the post

Made this bad boy once and cooking it again tonight. What a winner

This is the second dish of yours I've made, and it was super, super delicious. Can't wait to try another!

Looked delicious, i almost had a bite of my Ipad! loll

love your videos. I learned so much from them, thanks and keep up the good work!!

Awesome looks fantasic be nice for our winter here in Australia great work as always

Great video!!! Great dish!!! Looks fantastic. I just love the way you incorporate the soft music in a dynamic way ;). Good job, Scott.

I love your videos man, thank you for sharing your knowledge with us. I am quite keen on the butchering side of things. What would you say someone like me (20yr old, student) could do to get some experience in butchery? I find it difficult to believe that I could simply go up to a butcher and ask for a job. It doesn't seem to me that they have would many jobs going

Made this pie for the first time last night.. its amazing! I did go off course a bit and made my pie a base but the filling is to die for!

Here in California we had our Asparagus Festival a few months ago. I'll give this recipe a try sometime.

Another home run for Scott Rea

This looks absolutely killer!

that looks seriously fit 😍

Amazing, will make tonight! Nice Seiko BTW.

Also asparagus season in the USA. Can't wait to give your recipe a try. Thanks for making real food. Keep in coming.

Great recipe

great channel,, great recipes, loved th Proust quote 😆👍👍

Gonna try this, gonna add some honey, white wine and tyme. Cant wait man

Legendary

omg.. I gotta cook this

I did this today ... it was a disaster....it was a disaster because i nearly got 3rd degree burns trying to shove it in my mouth as it was sooooooo delicious. I used smokey bacon and added button mushrooms. Thanks Scott great recipe will be doing it again.

Made something very similar to this today, but instead of asparagus (we don't like it) I used some nice gammon and made it a bit of a chicken and ham pie. Absolutely amazing, one of the best thing I've ever cooked and eaten. 10/10 Scott, I will be trying more of your stuff for sure.

haha that bite you offer is a tease!

Awesome stuff scott. Didn't realise you were near evesham mate! Going to try this pie tomorrow

Really nice recipe, thanks, I just happen to have all the ingredients 😊

Scott, that looks superb. I think it will be on the menu this weekend in this household. Very well done and thanks for your time and effort. ATB Geoff. (P.s. liked and shared on Facebook).

Bloody hell, that looks amazing.

Nice one Scott. Looks good mate.

Delicious

Scott, This will be on our menu on Monday, I usually use Leeks & Mushrooms, Out with the Leeks, & in with the Asparagus With 1 addition mushrooms.

Niceee, You have asparagused me to cook this beast!

Scott, when you posted this video, I said this was Sunday Lunch. Well I couldn't wait till Sunday. We have just had this Marvel today and a Marvel it was. Thanks again Mate for sharing your wonderful ideas with us. Best Wishes David.

Looks fantastic, I will make this but the pie will have a top and bottom pastry, making it a proper pie

That was awesome Scott, I would have eaten it before you put the Puff Pastry on. But when it came out I said "Oh my God" out loud. And I was alone here, outstanding Dish Scott. Great Job!!

Aloha Scott! Gonna try this for sure. Sadly not a fan of tarragon so I was thinking flat leaf parsley. Lovely asparagus, it really could be any other one veg and protein like I think you mentioned. But know this was a seasonal asparagus. I always thought these pies had to have multi veg, but you’ve just shown me otherwise. Really reminded and inspired me to buy my local brand puff pastry here in Redondo Beach Ca and get on with this. And the biggest reminder is that it is quick. Oh and also that it is rustic and not fussy. I’ve done fancy, you know making sure the folds around the edges were perfect and making fancy cutouts, but to get a quality, delicious and in my opinion a gorgeous meal on the family table....glorious. BTW, just love your style, skills…including butchering, harvesting, hunting, etc. and you have a very witty and easy way about you. Please continue on and all the best.

Damned right I would like to taste it!

Hey thx for this awesome channel! Love your basic approach to food, let it speak for itself. Hope you would make a video on making this chop of bacon, brining smaller pieces. Because bacon is bacon.

Good god man. Cheers

WELL DONE NICE

always wondered about asparagus, in France I've eaten it as a starter (white asparagus) with crème fresh , red wine vinegar and some salt and pepper...very simple, but very very good...

This looks amazing think I'll give it a go this weekend

I really like your style of cooking. Proper man-food. :) I bet that chicken would be even better with thigh meat for extra flavour and texture.

Very nice video as normal Scott . I have never tried chicken and asparagus pie before but will ask the other half if she can make it, looks Absolutely delicious mate :)

Omg mouth watering food, dribble dribble

OK, now you've done it! You are going to force me to make this. Although my ESP is telling me that this will have some Provolone or maybe Swiss in between the pastry. Thank you for the vid!

Looks great! Are you planning on doing ribs at some point?

Dude your a boss!! Thanks for doing these videos! Would u make one some kind of duck stew or curry? idk you do you man thanks again!

Greetings from cold Canada mate! I followed your video and whipped this dish up for the lady a few nights ago. Pardon but just fucking gorgeous Scott :) Unbelievably easy and all made in the same pan! Subscribed and actively trying your recipes. This was a hit!

Also, I’d sauté up the asparagus in the butter before deglazing and making the roux.

Fab, but no onion or leeks?? got to have some Alliums in there somewhere? As this is a fresh spring recipe, a handful of chopped spring onions would have really gone down a treat....and to me a few mushrooms too. As this is so special with that beautiful Asparagus, some delicate Chanterelle's would just then be the Royal of all pies!!......And just a bit more sauce. Love all your vids, particularly the butchery. Thanks for the enthusiasm and uploads. Just subscribed. Take care and don't stop now!

Hey Scott! We actually have an asparagus festival in Northern California as well. Got crazy things to eat there: asparagus ice cream, deep fried asparagus (cuz America?), and all sorts of crazy concoctions. It's a pretty big annual event.

Winner winner chicken dinner. Yumm! Can I use a pork loin chop for what you call bacon?

Hello I will try this but without the Asparagus, (I will add a couple other veggies) I am by no means a fussy eater but I just can't stand Artichokes or Asparagus. Keep up the good work Andy C

Fantastic and so simple. As i live in the states, would i be able to get that kind of "bacon" or would it go by another name. When bacon is mentioned here it is of the strip variety... would like to try this very soon! Thanks again for the great vid!

I'd much rather watch you than ANY cooking show on TV.

Wow that looks good. You didn't hold it up to the camera long enough for me to eat it. But I am going to make this looks amazing but you made it look really simple.

Scott.. Mate.. Do u have a vacancy for food taster.. Coz I would love to apply.. Well done with the dish..

Here’s another tip for you, let the oil heat a bit more. Then you can add your chicken in one batch without dropping the temp too much. Also don’t be afraid to add more oil. Pro chef tip.

real food for real people - that should be your ad phrase :D

Brilliant Pie Scott,but your pastry wasnt quite done,but good job.

Wasting a bit much of the asparagus are we? A tip is to use a vegetable peeler to peel off the outside of the last 2 inches which gets rid of the woody parts so you only have to cut an inch or so.

Scott, what's that track @ 9:05?

Hey, I'm across the pond by way of Texas; you cook a lot with this very lean bacon. I have never seen this type of bacon in our grocery stores. Is this like what I have seen, Canadian bacon? Can you advise where I might find this bacon besides Great Britain? Please reply or any reader who might advise. I love your recipes and videos!

For the love of god come to the states and open a restaurant!

I few selected mushrooms would of been lovely in this.

hope you use the asparagus lower bits for stock......ala Jacques Pepin.......

st Georges day is 1st march scott......ha....think iseen ypu on tv....when you won butcher of the year.....did you do a galleon. .as the master.centre piece. .???....im sure I watched that show..love ya vids btw..

I’m on this tonight but gonna do it with my pulled chicken :) dunno why like it pulled in pies n stuff :) just watching this to see how much stock you put in 🤣

If anyone can’t have cream I made this last night with dairy free Philli (whole tub😂) and gf puff pastry an it was bangggginnnn 🤪

Always save the stems for stock

After watching this video, I am really left puzzled. British food through history is described and thought of as a bland, soggy, bad flavored cuisine. But honestly you seem to do a bunch of older recipes like Bath Chaps and other classic British things and they have all looked and sounded delicious, and full of flavor. I really wanted to try the chaps but my local pig farmer turns his jowls into bacon and basically I'd have to buy the whole hog $$$$, lol. But with this dish I can easily get some good chicken and asparagus, and while american bacon is different then yours I am sure it would work fine in this dish too. Anyway I am really loving your channel and wish you the most success with TheScottReaProject.

What is double cream though. Is it like thickened cream? 0_o

Oh dang, that looks good. You'd think in this modern era of technology, someone would have invented a pill that would stop your pee from smelling weird after you eat asparagus.

Well, I did the dish the same but added a bit of chopped garlic. It was so amazing I was held at gunpoint for the recipe. It an honor to say a gun shot rang out and the recipe stayed safe. 😉

looks banging - wonder what I could use instead of cream - it will give me the shits 🤣🤣

oh it really blimmin is - I'm the don at shortcrust - last time I tried to make puff its all meant to be cold - and I was on the unit above the washing machine n dryer which were giving off heat - it all went in the bin in a rage 🤣

Save the butt ends for stock.

Gratuitous food porn at 9:05. Love it.

I used to make a nice pie. No, Honestly. Given the opportunity of course. ha ha. :)