Chicken, Mushroom & Asparagus Pies Recipe

Name: Chicken, Mushroom & Asparagus Pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: serving for 4 servings
Ingredients: 2 tsp olive oil or cooking spray; 500g skinless chicken breast fillet, cubed; 200g mushrooms, halved; 1 can (375mL) CARNATION Light & Creamy Evaporated Milk; 1 tbsp cornflour; 2 tsp wholegrain mustard; 2 tsp MAGGI Chicken Stock Powder; 1 can (350g) asparagus, drained and chopped; 1 sheet reduced fat flaky pastry, thawed

Ingredients

2 tsp olive oil or cooking spray
500g skinless chicken breast fillet, cubed
200g mushrooms, halved
1 can (375mL) CARNATION Light & Creamy Evaporated Milk
1 tbsp cornflour
2 tsp wholegrain mustard
2 tsp MAGGI Chicken Stock Powder
1 can (350g) asparagus, drained and chopped
1 sheet reduced fat flaky pastry, thawed

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD serving for 4 servings

Instructions

Preheat oven to 200°C.
Heat oil in pan over medium heat. Brown chicken, add mushrooms, cook 2 minutes.
Add combined evaporated milk, cornflour, mustard and MAGGI Chicken Stock Powder. Bring to boil, simmer covered 6 minutes.
Remove from heat, stir in asparagus. Spoon mixture into 4 individual ovenproof dishes.
Divide pastry into 4, top dishes with pastry. If desired, brush pastry with a little egg yolk and slit pastry. Bake 15-20 minutes until golden. Serve.

Dinner