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

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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