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Crustless Cheesy Chicken and Asparagus Pie

A simple chicken and aparagus recipe that is packed with flavor. Only 15 minutes of hands-on time and 45 minutes in the oven PLUS, only 6 Fresh ingredients and some spices needed! Keto. Low-Carb. Gluten-Free.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American, British
Servings: 4 servings
Calories: 318kcal


  • ½ lb cooked chicken* *see notes [250g, about 2 chicken breasts shredded with two forks]
  • 2 white onions [chopped]
  • 1 can asparagus [14oz/400g can size - drained and chopped into bitesize pieces]
  • 1 cup shredded cheddar cheese
  • 1 teaspoon paprika
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt [we used regular fine table salt]
  • ½ teaspoon white pepper
  • pinch cayenne pepper
  • ½ cup milk
  • 4 large eggs
  • 1 tablespoon oil [of choice, for cooking and greasing your pie dish]


  • Preheat the oven to 350F/180C
  • Cook the onion in a little bit of oil until the start to brown, 10-15 minutes. Use the time while the onion cooks to prepare the rest of the ingredients, but remember to stir the onions every minute or so.
  • Once the onions are nicely browned, add the chicken and all the spices into the pan and stir until everything is well combined
  • Use a paper towel to wipe a bit of oil on the inside of your pie dish.
  • Now, add the onion and chicken to the pie dish.
  • Add the asparagus pieces of top and gently mix.
  • Top with the shredded cheese.
  • Now, in a small bowl, mix together the milk and eggs and carefully pour over the ingredients in the pie dish. Be sure to gently shake the dish a little bit to help the egg mix spread into all the nooks and crannies.
  • Slide into the oven and bake for 45 minutes.
  • When done, allow to stand for 5-10 minutes before serving.


Tips and Tricks:

1. This is a great recipe for leftover or rotisserie chicken, but if you don’t have leftover chicken you can lightly season two butterflied chicken breasts with salt and pepper and allow it to cook in a second pan while you brown the onions and prep/measure the rest of the ingredients.
2. I used a 10” pie dish.
3. This recipe is also great the next day and can be eaten cold for a refreshing lunch!


Calories: 318kcal | Carbohydrates: 8g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 901mg | Potassium: 437mg | Fiber: 1g | Sugar: 4g | Vitamin A: 836IU | Vitamin C: 5mg | Calcium: 281mg | Iron: 1mg