Cheddar-Asparagus Potpie Recipe

Name: Cheddar-Asparagus Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (1-inch) sliced asparagus (about 1 pound); 2 cups (1/2-inch) diced red potato; 1/2 cup all-purpose flour; 1 1/2 teaspoons paprika; 3/4 teaspoon salt; 1/8 teaspoon ground red pepper; 1 garlic clove, minced; 2 1/2 cups fat-free milk; 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (such as Cracker Barrel); 3/4 cup (1/2-inch) diced lean smoked ham; 1/2 cup sliced green onions; Cooking spray; 4 sheets frozen phyllo dough, thawed; 1 tablespoon butter or stick margarine, melted

Servings: persons

4 cups (1-inch) sliced asparagus (about 1 pound)
2 cups (1/2-inch) diced red potato
1/2 cup all-purpose flour
1 1/2 teaspoons paprika
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, minced
2 1/2 cups fat-free milk
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (such as Cracker Barrel)
3/4 cup (1/2-inch) diced lean smoked ham
1/2 cup sliced green onions
Cooking spray
4 sheets frozen phyllo dough, thawed
1 tablespoon butter or stick margarine, melted

1
Preheat oven to 350u00b0.
2
Cook asparagus in boiling water 2 minutes or until crisp-tender. Remove from pan with a slotted spoon. Place asparagus in a bowl; set aside. Add potato to pan; cook in boiling water 5 minutes or until tender. Drain. Add to asparagus.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 4 ingredients (flour through garlic) in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 10 minutes), stirring constantly. Add cheese, stirring until cheese melts. Remove from heat; stir in asparagus, potato, ham, and onions. Spoon asparagus mixture into an 11 x 7-inch baking dish coated with cooking spray.
4
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and gently brush 1 side of phyllo with about 1 teaspoon melted butter. Fold phyllo in half crosswise, and place over filling. Repeat procedure with remaining phyllo and butter. Trim excess phyllo from edges of dish, and discard. Lightly coat phyllo with cooking spray.
5
Bake at 350u00b0 for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups (1-inch) sliced asparagus (about 1 pound), 2 cups (1/2-inch) diced red potato, 1/2 cup all-purpose flour, 1 1/2 teaspoons paprika, and more.

Yes, Cheddar-Asparagus Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheddar-Asparagus Potpie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions