This hearty chicken and asparagus pie is great for sharing with a loved one on a romantic occasion like Valentine's Day or a special anniversary. Asparagus is an aphrodisiac so it'll be the perfect dinner to get the night started. Using mushroom soup in this recipe makes a quicker sauce, adds a delicious flavour filling and is cheaper too. This dish serves up to 6 people but if you've only serving it for two, the leftovers would make a tasty lunch or even dinner again the next day. Decorate your pie with a personal message made from pastry using letter cookie cutters and some egg wash to stick them on.

2x 230g shortcrust pastry sheets
400g chicken chunks
200g asparagus, chopped
1 onion
½ can of mushroom soup
100g mushrooms, chopped
1 egg

You will also need:

A pie or tart tin
Letter cutters
Heart-shaped cutters

Preheat the oven 200°C/400°F/Gas Mark 6 and grease the pie tin.

Fry the chicken and onion in a pan on a low heat. Whilst the chicken begins to brown, add in the asparagus and mushrooms and stir.

Gradually add in the mushroom soup.

Leave to simmer on a low-heat for about 10 mins, stirring every now and then. Once cooked, leave to cool off the heat.

Meanwhile prepare the pastry. Roll out the base of the pie, using the pie tin as your guideline. You want the pastry to be a bit bigger than the tin.

Lift the pastry up and pop into the pie tin, flattening around the edges. Push the pastry around the edges, to mould the inside of the pie tin like a bowl.

Spoon the chicken, asaparagus and mushroom mixture into the pastry case.

Roll out the top of the pie, making sure the top is just a little bit bigger than the pie tin. Place on top of the pie and cut off any excess pastry or tuck down the side of the dish.

Use the leftover pastry to make letters or shapes. Whisk the egg in a bowl and brush onto the shapes before popping on top of the pie lid. Egg wash the whole pie and bake in the oven for 30-40 mins until golden and crisp.

Leave to cool a little before serving.