Chicken, Mushroom & Asparagus Pie |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is from Nourish magazine. I haven't tried it yet. Ingredients:
1 tablespoon olive oil |
500 g chicken breasts, cubed |
200 g mushrooms, sliced |
1 (375 ml) can low-fat evaporated milk |
1 tablespoon cornflour |
2 teaspoons grainy mustard |
2 teaspoons chicken stock powder |
1 (400 g) can asparagus, cuts drained |
1 sheet puff pastry |
Directions:
1. Pre-heat oven to 200°C.
2. Heat oil in pan over medium heat.
3. Brown chicken, add mushrooms and cook for 2 minutes.
4. Add combined evaporated milk, cornflour, mustard, and stock powder.
5. Bring to the boil, simmer covered for 6 minutes, stirring twice.
6. Remove from heat, stir in asparagus.
7. Spoon mixture into 6 individual oven proof dishes.
8. Dive the pastry sheet into 6 squares and top dishes with pastry.
9. Brush with a little egg yolk and slit the pastry.
10. Bake for 15-20 minutes until golden.
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