Chicken, Mushroom & Asparagus Pie - cooking recipe

Ingredients

1 tablespoon olive oil
500 g chicken breasts, cubed
200 g mushrooms, sliced
1 (375 ml) can low-fat evaporated milk
1 tablespoon cornflour
2 teaspoons grainy mustard
2 teaspoons chicken stock powder
1 (400 g) can asparagus, cuts drained
1 sheet puff pastry

Preparation

Pre-heat oven to 200\u00b0C.
Heat oil in pan over medium heat.
Brown chicken, add mushrooms and cook for 2 minutes.
Add combined evaporated milk, cornflour, mustard, and stock powder.
Bring to the boil, simmer covered for 6 minutes, stirring twice.
Remove from heat, stir in asparagus.
Spoon mixture into 6 individual oven proof dishes.
Dive the pastry sheet into 6 squares and top dishes with pastry.
Brush with a little egg yolk and slit the pastry.
Bake for 15-20 minutes until golden.