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
    MAGGI Chicken Stock Powder
  • 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 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.