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Chicken Mushroom and Asparagus Pie


Time preparation20mn

Time cooking30mn

Time Total50mn


1 tbsp oil

500g chicken breast fillets, diced

200g button mushrooms, halved

1 tbsp cornflour

375mL can light evaporated milk

2 tsp Asian seasoning sauce

2 tsp wholegrain mustard

420g can asparagus cuts, drained

1 sheet reduced-fat puff pastry, cut into quarters


  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 light evaporated milk; add to frying pan with remaining milk, Asian seasoning sauce, and mustardBring 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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