Chicken and Mushroom Pie

  • cooking time
    30 m
  • calories per serve
    398 cal
  • serves
    4
1 tbsp
oil
500 g
chicken breast fillets diced
200 g
button mushrooms halved
1 tbsp
cornflour
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
2 tsp
maggi original seasoning
2 tsp
wholegrain mustard
420 g
can asparagus cuts drained
1 sheet
reduced-fat puff pastry cut into quarters
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
398 g
1667
36
15.7
6.5
25
6.6
877
Average Quantity
per:
100 g
419
9
4
2
6
2
220
0
0

Method

  1. preheat oven to 200°c/180°c fan forced.

  2. heat oil in a frying pan over high heat. cook chicken and mushrooms 2 minutes or until browned.

  3. blend cornflour with 2 tablespoons of NESTLÉ CARNATION light & creamy cooking milk; add to frying pan with remaining milk  and mustard. bring to the boil, then simmer, covered, for 6 minutes, stirring occasionally. remove from heat, stir in asparagus.

  4. spoon into 4 individual ovenproof dishes. top with a sheet of pastry and trim if desired. bake 15-20 minutes or until golden.

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