Chicken, Mushroom & Asparagus Pies Recipe

Chicken, Mushroom & Asparagus Pies


  • 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
  • 2 tsp
    wholegrain mustard
  • 2 tsp
  • 1 can (350g)
    asparagus, drained and chopped
  • 1 sheet
    reduced fat flaky pastry, thawed

How to Cook

Prep Time: 15 minutes | Cooking Time: 20 minutes
  1. Preheat oven to 200°C.

  2. Heat oil in pan over medium heat. Brown chicken, add mushrooms, cook 2 minutes.

  3. Add combined evaporated milk, cornflour, mustard and MAGGI Chicken Stock Powder. Bring to boil, simmer covered 6 minutes.

  4. Remove from heat, stir in asparagus. Spoon mixture into 4 individual ovenproof dishes.

  5. 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.



Average Qty Per Serve Qty Per 100g
Energy 1798.3kj 433.6kj
Weight 414.7g 100g
Protein TOTAL 41.5g 10.0g
Fat TOTAL 14.5g 3.6g
- Saturated Fats 7.1g 1.7g
Carbohydrates TOTAL 28.2g 6.8g
- Sugars 12.5g 3.0g
Sodium 460.1mg 110.9mg
Dietary Fibre 5.6g 1.3g
Calcium 309.8mg 74.7mg